Lemon Yogurt Bars
From chefmeow 16 years agoIngredients
- 1/2 package ready to bake sheet frozen puff pastry thawed shopping list
- 1 cup confectioner’s sugar shopping list
- 1/2 cup cornstarch shopping list
- 2 large egg yolks shopping list
- 2 tablespoons sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 cup milk divided shopping list
- 2-1/2 cups lemon yogurt shopping list
- 1 tablespoon lemon zest shopping list
- 1-1/2 cups lemon yogurt shopping list
- 1 cup confectioner’s sugar shopping list
- 1-1/2 cups fresh blueberries and raspberries shopping list
- Preheat oven to 400. shopping list
How to make it
- On floured surface roll out puff pastry to 11x16.
- Cut in half lengthwise and place both halves on an ungreased baking sheet.
- Pierce pastry with fork in several places then bake 10 minutes until puffed and golden.
- Cool on rack.
- Blend sugar, cornstarch, egg yolks, sugar, vanilla and 2 tablespoons milk in bowl.
- Whisk well then set aside.
- Bring remaining milk and yogurt to a boil in medium saucepan while whisking.
- Stir hot milk yogurt mixture into sugar, confectioner’s sugar, egg and cornstarch mixture.
- Blend thoroughly then return to saucepan.
- Cook stirring constantly over medium heat for 5 minutes.
- Remove from heat and stir in lemon zest then refrigerate 20 minutes.
- On large cutting board spread thickened slightly cooled filling on one piece of the pastry.
- Refrigerate for 30 minutes.
- For frosting combine 1-1/2 cups yogurt and confectioner’s sugar in small bowl.
- Place plain piece of puff pastry on top of piece with filling on it then frost.
- Keep chilled until ready to serve.
- Before serving slice into 10 bars.
- Top with berries and if desired dust with additional confectioner’s sugar.
People Who Like This Dish 2
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