Zesty Lemon Yogurt Squares (Printable Version)
# What You'll Need:
→ Cookie Crust
01 -
135 grams rolled oats
02 -
90 grams all-purpose flour
03 -
50 grams granulated sugar
04 -
115 grams unsalted butter, melted
05 -
1 teaspoon vanilla extract
06 -
0.25 teaspoon salt
→ Lemon Frozen Yogurt Filling
07 -
480 grams plain Greek frozen yogurt
08 -
85 grams honey
09 -
Zest of 2 lemons
10 -
45 milliliters freshly squeezed lemon juice
11 -
0.5 teaspoon vanilla extract
→ Lemon Glaze
12 -
120 grams powdered sugar
13 -
30 milliliters lemon juice, adjust as needed
# Step-by-Step Directions:
01 -
Preheat the oven to 175°C. Combine rolled oats, flour, sugar, and salt in a large bowl. Pour melted butter and vanilla extract over dry ingredients, mixing just until a cohesive, slightly crumbly dough forms. Press the dough evenly into a greased 23 cm square baking pan, ensuring a uniform layer.
02 -
Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 12 to 15 minutes until edges turn light golden brown. Remove weights and parchment, then let the crust cool completely on a wire rack to create a firm base.
03 -
Whisk together Greek frozen yogurt, honey, lemon zest, lemon juice, and vanilla extract in a medium bowl until smooth. If mixture is too thick, add a splash of milk or extra lemon juice to achieve a spreadable consistency.
04 -
Evenly spread the lemon-yogurt filling over the cooled crust, smoothing the surface to about 1.25 centimeters thick. Freeze the pan for at least 60 minutes until the filling is firm.
05 -
Dip a sharp knife in hot water and slice the frozen dessert into 12 equal squares, wiping the knife between cuts to ensure clean edges.
06 -
Whisk powdered sugar and lemon juice until smooth and pourable, adding more lemon juice cautiously if too thick. Drizzle the glaze over each square and allow it to set for several minutes before serving.
# Helpful Notes:
01 -
Use room-temperature butter to ensure even dough texture and avoid greasiness.
02 -
Avoid over-mixing to prevent a tough crust by developing gluten.
03 -
Blind baking the crust prevents sogginess from the filling.
04 -
Freeze the lemon filling thoroughly to facilitate neat slicing and serving.