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Lemon Yogurt Bars

WebMD Recipe

Lemon Yogurt Bars


  • 1/2  (17 ounce package) ready-to-bake sheet frozen puff pastry, thawed
  • 1 cup confectioner's sugar
  • 1/2 cup cornstarch
  • 2 large egg yolks
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup fat-free milk, divided
  • 3 cups low-fat or fat-free lemon yogurt, divided
  • 1 tablespoon lemon zest
  • 1 cup confectioner's sugar
  • 1 1/2 cups fresh blueberries, or raspberries


Step 1
Preheat oven to 400 F.
Step 2
On floured surface, roll out puff pastry to 11”x16”.
Step 3
Cut in half lengthwise and place both halves on an ungreased baking sheet.
Step 4
Pierce pastry with fork in several places. Bake 7-10 minutes or until puffed and golden. Cool on rack.
Step 5
Blend confectioner’s sugar, cornstarch, egg yolks, sugar, vanilla, and 2 tablespoons of the milk in medium bowl with a whisk. Set aside.
Step 6
Bring remaining milk (3/4 cup plus 2 tablespoons) and 2 1/2 cups yogurt to a boil in a medium saucepan, while whisking.
Step 7
Stir hot milk-yogurt mixture into sugar, confectioner’s sugar, egg, and cornstarch mixture and blend thoroughly.
Step 8
Return to saucepan. Cook, stirring constantly, over medium heat for 4-5 minutes or until thickened to pudding consistency.
Step 9
Remove from heat and stir in lemon zest.
Step 10
Refrigerate mixture for 20 minutes.
Step 11
On a clean surface or large cutting board, spread the thickened, slightly-cooled filling on one piece of the pastry.
Step 12
Refrigerate additional 20 minutes or until set.
Step 13
For frosting, combine remaining yogurt and confectioner’s sugar in small bowl. Cover and refrigerate if not used immediately.
Step 14
To assemble, place the plain piece of puff pastry on top of piece with filling on it. Frost.
Step 15
Keep chilled until ready to serve.
Step 16
Before serving, slice into 10 bars. Top with berries, and if desired, dust with additional confectioner’s sugar.

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