Meyer Lemon Greek Yogurt Bars (No Grating or Squeezing!)
Sneak Preview: These Greek Yogurt Meyer Lemon Bars start with a coconut shortbread base. Layer a sweet custard flavored with Meyer lemons and creamy Greek yogurt over the cookie base. The recipe calls for using the entire lemon (minus seeds)–no grating or squeezing required.
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Are you a lemon bar lover but aren’t crazy about grating or squeezing lemons? This recipe has a secret for avoiding that job.
Why This Recipe is a Keeper
1️⃣ No Grating or Squeezing – Use a whole Meyer lemon (minus the seeds) for effortless flavor.
2️⃣ Creamy & Tangy – Greek yogurt adds a smooth, luscious texture to the custard.
3️⃣ Buttery Coconut Shortbread – A flavorful base with a hint of coconut.
Happy Bakers Speak Up
“Love this recipe and your website! Made it last week and making it today again. Thanks!”—WINNIE
What Makes Meyer Lemons Special?
Meyer lemons combine the tartness of lemons with the sweetness of mandarins, making them perfect for a mellow citrus dessert. They’re in season from December to May—grab some while you can!
Can I Use Regular Lemons?
I don’t recommend it! Regular lemons are much more tart. If you must substitute, try fresh clementines like Cuties or Halos.
Ingredients You’ll Need
MEYER LEMON: Best for this recipe, as regular lemons require more sugar.
FLOUR: All-purpose, bleached or unbleached.
COCONUT: Optional but adds great flavor.
SUGAR: Powdered for the crust; granulated for the filling.
EGGS: Large eggs work best.
GREEK YOGURT: Adds creaminess; strain regular yogurt if needed.
Have You Tried Meyer Lemons Yet?
The tartness of a lemon + the sweetness of a Mandarine orange= a Meyer lemon. Perfect for these lemon squares made with a buttery shortbread crust. Meyer lemons are typically in season from December to May, so act fast or bookmark this recipe for the future.
Can I Substitute Regular Lemons for Meyer Lemons?
I don’t recommend it. Regular lemons make a much more tart and intense flavor that only the most die-hard lemon lovers would appreciate. Fresh clementine oranges sold as “Cuties” or “Halos” are a possible replacement.
Recipe Inspiration
Even though I borrowed ideas from many places, this Meyer lemon square recipe makes a lighter flavor and texture than classic lemon bars.
- The crust is adapted from the shortbread cookie base in Pam Anderson’s The Perfect Recipe for Losing Weight & Eating Great(paid link) (one of my favorite cookbooks). You’ve seen the same buttery crust before in my Toffee Bars Made Easy
- I read about lemongrass bars in a recent issue of Bon Appetit with coconut added to the shortbread base. I tried it and loved the flavor.
- Dorie Greenspan gave me the idea to use a blender to pulverize a whole lemon in her recipe for Tartest Lemon Tart published in Baking From My House to Yours(paid link). As a result of this revolutionary method, no squeezing or grating is required. Show me another lemon bar recipe like that!
- I wanted a creamy lemon layer instead of a clear, lemon pie-like filling. Since I always have Greek yogurt in the refrigerator, yogurt is the perfect addition to make these lemon bar cookies smooth and creamy.
Ingredients and Substitutions
- MEYER LEMONS:
- Best with Meyer lemons.
- Regular lemons require more sugar
- FLOUR:
- Use all-purpose bleached or unbleached flour.
- COCONUT:
- Coconut is optional.
- Adds great flavor.
- SUGAR:
- Powdered or confectioners’ sugar in the crust
- Granulated sugar for the filling.
- EGGS:
- Large eggs work best.
- GREEK YOGURT:
- Yogurt adds creaminess
How to Make Meyer Lemon Yogurt Bars
1. Prepare the Crust
- Line an 8-inch pan with non-stick foil for easy removal.
- Mix melted butter, powdered sugar, salt, coconut, and flour into a crumbly dough.
- Press into the pan and bake at 350°F (180°C) for 20 minutes.
2. Blend the Lemon Filling
- Quarter a whole Meyer lemon (remove seeds and core).
- Blend with sugar, flour, salt, baking powder, eggs, and Greek yogurt until smooth.
- Pour over the warm crust and bake at 325°F (170°C) for 20-25 minutes until set.
3. Cool & Serve
- Sprinkle with powdered sugar before serving.
- Chill for at least 2 hours before cutting.
Paula’s Kitchen Hacks & Facts
🔹 Non-Stick Foil for the Win – Lining your pan with non-stick aluminum foil makes it easier to lift out bars without crumbling. Regular foil works too—just spray with oil!
🔹 Greek Yogurt Shortcut – No Greek yogurt? Strain regular yogurt using a paper towel in a colander for 30 minutes to remove excess liquid.
🔹 No More Ugly Corner Pieces – Lifting the bars out with foil keeps them intact—no more struggling with broken first pieces! Try this secret with these Chewy Coconut Pecan Bars or these Frosted Peanut Butter Cookie Bars Drizzled with Chocolate.
🔹 Perfect Powdered Sugar Dusting – Use a fine-mesh sieve for a light, even dusting just before serving.
FAQs
❓ Can I leave out the coconut? Yes! It’s optional.
❓ Can I freeze these bars? Absolutely—wrap them well and freeze for up to a month.
❓ What are the dark specks in my bars? Likely from missed lemon seeds. Be sure to remove them!
❓ How should I store them? Keep in the fridge and serve chilled.
Final Thoughts:
These lemon bars are so creamy and light on the tummy. Bonus: Greek yogurt is always good for extra protein.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Meyer Lemon Greek Yogurt Bars (No Grating or Squeezing!)
Video
Ingredients
Cookie Layer:
- ¼ cup (57 g) butter
- ¼ cup (30 g) powdered sugar
- ¼ teaspoon table or sea salt
- ½ cup (40 g) shredded coconut
- 1 cup (120 g) unbleached all-purpose flour
Lemon layer:
- 1 whole Meyer lemon
- 1 cup (200 g) granulated sugar
- 1 tablespoon unbleached all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 (100 g) large eggs
- ⅓ cup (67 g) plain Greek yogurt
Instructions
- Preheat the oven to 350˚F (180˚C).
Prepare the pan
- Line an 8-inch square pan with non-stick aluminum foil. (If using regular foil, spray it with cooking spray.)Mold the foil to fit the outside of the pan, then place it inside for a snug fit.
Make the cookie layer
- Melt 1/4 cup (57 g) butter in the microwave for 50 seconds on HIGH.1/4 cup (57 g) butter
- Stir in 1/4 cup (30 g) powdered sugar, 1/4 teaspoon table or sea salt, and 1/2 cup (40 g) shredded coconut. Add 1 cup (120 g) unbleached all-purpose flour and stir until moistened. Use your fingers and pat this mixture into your prepared pan.1/4 cup (30 g) powdered sugar, 1 tablespoon unbleached all-purpose flour, 1/4 teaspoon salt, 1/2 cup (40 g) shredded coconut
- Bake in the oven at 350˚F (180˚C) for 20 minutes.
Make the Lemon Layer
- Wash and dry 1 whole Meyer lemon. Cut into quarters, remove the center core and all seeds.
- In a blender, add the lemon with 1 cup (200 g) granulated sugar and pulse on high until the mixture is homogeneous. Add 1 tablespoon unbleached all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder, pulsing until mixed. Add 2 (100 g) large eggs and 1/3 cup (67 g) plain Greek yogurt, pulsing only 3-4 times or until the batter is mixed and smooth.1 cup (120 g) unbleached all-purpose flour, 1/4 teaspoon table or sea salt, 1 whole Meyer lemon, 1 cup (200 g) granulated sugar, 1/2 teaspoon baking powder, 2 (100 g) large eggs, 1/3 cup (67 g) plain Greek yogurt
Bake & Cool
- Pour the lemon mixture over the warm crust.Reduce the oven temperature to 325˚F (170˚C) for 20-25 minutes or until the center is set.
- Let cool, then refrigerate for at least 2 hours.
Serve & Store
- Lift bars out using the foil, then peel it away.Cut into squares and dust with powdered sugar before serving.Store leftovers in the fridge—do not stack bars, as the crust will soften.
Notes
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
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Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.