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Home White Chocolate Chip Cookie With Peanut Butter Chips

Lemon Yogurt Bars Recipe

Ingredients

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.

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The Cook

chefmeow Garland, TX

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