Meyer Lemon Yogurt Squares

Meyer Lemon Yogurt Squares requires about 15 minutes from start to finish. This recipe makes 12 servings with 172 calories, 3g of protein, and 6g of fat each. For 17 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. This recipe is liked by 238 foodies and cooks. A mixture of eggs, powdered sugar, coconut, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Salad in a Jar. It works well as a side dish. Overall, this recipe earns a not so amazing spoonacular score of 14%. Similar recipes include Meyer Lemon Squares or The story of a healthy dessert that almost never was…, Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping, and Greek Yogurt & Meyer Lemon Bundt Cake.

Servings: 12

Preparation duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare 8-inch square pan by lining with non-stick foil. Mold foil to shape of pan by turning it over, using hands to shape and then placing molded foil back inside. See pictures above. I highly recommend the foil as the lemon filling can leak under the base and make the finished bars difficult to remove.Melt butter in microwave for 50 seconds on HIGH in 4 cup or more glass measure. Add flour, powdered sugar, salt, and coconut. Lightly mix with a fork just until all ingredients are moistened. Pat into prepared pan. Bake in oven preheated to 350 degrees F for 20 minutes.Quarter washed and dried Meyer lemon. Trim center core and remove ALL seeds. (If you miss one, you'll have dark specks in your lemon layer.) Place in blender with sugar and pulse on high until mixture is homogeneous throughout, cleaning the sides often. Add flour, salt, and baking powder, pulsing until mixed. Add eggs and yogurt pulsing only 3-4 times or until batter is just mixed but smooth. Pour lemon mixture over warm crust immediately after removing crust from the oven. Put back into the oven and bake at 300 degrees for 20 minutes or until middle is set.When cool, place in refrigerator to chill for at least 2 hours. Pull bars out of pan with foil still attached. Peel foil away and cut into squares while cold. Sprinkle with powdered sugar just before serving. Serve chilled. Store leftovers in refrigerator.

 

Step by step:

1. Prepare 8-inch square pan by lining with non-stick foil. Mold foil to shape of pan by turning it over, using hands to shape and then placing molded foil back inside. See pictures above. I highly recommend the foil as the lemon filling can leak under the base and make the finished bars difficult to remove.Melt butter in microwave for 50 seconds on HIGH in 4 cup or more glass measure.

2. Add flour, powdered sugar, salt, and coconut. Lightly mix with a fork just until all ingredients are moistened. Pat into prepared pan.

3. Bake in oven preheated to 350 degrees F for 20 minutes.Quarter washed and dried Meyer lemon. Trim center core and remove ALL seeds. (If you miss one, you'll have dark specks in your lemon layer.)

4. Place in blender with sugar and pulse on high until mixture is homogeneous throughout, cleaning the sides often.

5. Add flour, salt, and baking powder, pulsing until mixed.

6. Add eggs and yogurt pulsing only 3-4 times or until batter is just mixed but smooth.

7. Pour lemon mixture over warm crust immediately after removing crust from the oven. Put back into the oven and bake at 300 degrees for 20 minutes or until middle is set.When cool, place in refrigerator to chill for at least 2 hours. Pull bars out of pan with foil still attached. Peel foil away and cut into squares while cold. Sprinkle with powdered sugar just before serving.

8. Serve chilled. Store leftovers in refrigerator.

Nutrition Information:

covered percent of daily need