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Lemony Cookie Bars
These lemon bars are a perfect alternative to plain sugar cookies. They are not too sweet, and have just the right amount of lemon. Definitely use fresh lemons and Greek yogurt that has the REAL® Seal on it in this recipe.
Servings: 3 dozen bars
Calories: 90 kcal
  • 11 ⁄2 plus 1⁄4 cups all-purpose flour divided use
  • 1/3 plus 11⁄2 cups powdered sugar divided use
  • 3 ⁄4 teaspoon salt divided use
  • 3 ⁄4 cup butter cold and sliced in pieces
  • 3 eggs
  • 1 ⁄4 cup fresh lemon juice
  • 1 ⁄2 cup nonfat plain Greek yogurt
  • 1 ⁄2 teaspoon baking powder
  • 2 teaspoons lemon zest
  • Extra powdered sugar for sprinkling
  • organic blueberries for topping optional
  1. Preheat the oven to 350°F. Grease a 9" × 13" baking dish and set aside.
  2. In a large bowl, mix 11⁄2 cups flour, 1⁄3 cup powdered sugar, and 1⁄2 teaspoon salt. Add sliced butter and mix well until crumbly. Pour the mixture into the prepared baking dish and pat down to form crust. Bake for 12–14 minutes until the edges are golden brown.
  3. While the crust is baking, mix 1⁄4 cup flour, 11⁄2 cups powdered sugar, 1⁄4 teaspoon salt, eggs, lemon juice, yogurt, baking powder, and lemon zest in a large bowl with a mixer. Beat until smooth. Pour the lemon mixture on top of the hot cookie crust and return to oven. Bake for 35 minutes, until the topping is set and edges are light brown. Cool thoroughly in the pan. Sprinkle with extra powdered sugar, if desired, before serving. To store, cover and refrigerate for 3–5 days.