Greek Yogurt Meyer Lemon Bars: No Grating Required
These Meyer Lemon Bars with Greek yogurt start with a coconut shortbread base underneath a Meyer lemon layer. Greek yogurt makes it creamy. The recipe calls for using the entire lemon (minus seeds)--no grating or squeezing required.
Prepare an 8-inch square pan by lining it with non-stick aluminum foil. Mold foil to the shape of the pan by turning it over. Use your hands to shape the foil. Then place the molded foil back inside. See the pictures in the post above. I highly recommend the foil, as the lemon filling can leak under the base and make removing the finished bars difficult.
Making the cookie layer:
Melt 1/4 cup butter in the microwave for 50 seconds on HIGH in a quart-size glass dish.
1/4 cup butter
Add 1/4 cup powdered sugar, 1/4 teaspoon table or sea salt, and 1/2 cup shredded coconut. Lightly mix with a fork until all ingredients are moistened. Add 1 cup unbleached all-purpose flour and stir until moistened. Use your fingers and pat this mixture into your prepared pan.
1/4 cup powdered sugar, 1 tablespoon unbleached all-purpose flour, 1/4 teaspoon salt, 1/2 cup shredded coconut
Bake in the oven at 350˚F (180˚C) for 20 minutes.
Making the lemon layer:
Quarter 1 whole Meyer lemon, washed and dried . Trim the center core and remove ALL seeds. (If you miss one, you'll have dark specks in your lemon layer.)
Place the quartered lemon into a blender with 1 cup 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 large eggs and 1/3 cup plain Greek yogurt, pulsing only 3-4 times or until the batter is mixed and smooth.
1 cup unbleached all-purpose flour, 1/4 teaspoon table or sea salt, 1 whole Meyer lemon, 1 cup granulated sugar, 1/2 teaspoon baking powder, 2 large eggs, 1/3 cup plain Greek yogurt
Pour the lemon mixture over the warm crust immediately after removing the crust from the oven. Put back into the oven and bake at 325˚F (170˚C) for 20-25 minutes or until the middle is set.
When cool, place in the refrigerator to chill for at least 2 hours. Pull bars out of the pan with the foil still attached. Peel the foil away and cut into squares while cold. Sprinkle with powdered sugar just before serving. Serve chilled. Store leftovers in the refrigerator.
Notes
* Do not layer bars when storing or serving. The crust will soften where they are stacked on top of each other.