Meyer Lemon Yogurt Squares

It’s hard..

Meyer Lemon Yogurt Squares

Meyer Lemon Yogurt Squares

to not be a fan of Salad in a Jar and the recipes Paula shares when she brings us healthy twists on delicious treats that aren’t normally associated with wholesome goodness – like powdered donuts, homemade pop-tarts and now lemon yogurt squares. They are the perfect treat for the warmer weather and recipe I can’t wait to try.

Shortbread Base
1 cup flour
1/4 cup powdered sugar
1/4 cup butter
1/4 teaspoon salt
1/2 cup shredded coconut

Lemon Layer
1 whole Meyer lemon (may substitute a medium-size regular lemon)
1 tablespoon flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup sugar
2 eggs
1/3 cup plain Greek yogurt

1. Line 8-inch square pan with non-stick foil. (The foil is highly recommended because the lemon filling can leak under the base and make the finished bars difficult to remove.)

2. 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 for 20 minutes.

3. Quarter washed and dried Meyer lemon. Slice off center portion and remove ALL seeds. Place in blender with sugar and pulse on high until mixed 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.

4. 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.

Photo:  Salad in a Jar



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