Greek Yogurt Lemon Bars

4 min prepServes 45 people


For the Cracker Crust:

For the Lemon Filling:
  • ¾ cup lemon juice from about 4 large organic lemons
  • optional: 2 teaspoons lemon zest
  • 1 cups cane sugar, or monk fruit sweetener
  • 1 cup full fat coconut milk, using mostly the white part
  • ¼ cup greek yogurt (use plant based for vegan version)
  • 5 tablespoons cornstarch
  • tiny pinch of turmeric, optional for color (1/8th teaspoon)


To Prepare Crust:
  1. Preheat the oven to 355F.
  2. In a food processor, add Wellington Traditional Water Crackers and process until finely ground. Then add melted butter, brown sugar and flax egg. Process well until crackers are fully moistened.
  3. Line an 8 x 8 baking dish with parchment and press the crust mixture into the bottom of the pan firmly and evenly.
  4. Bake for 12 minutes and set aside when done baking.
To Prepare Filling:
  1. In a medium saucepan, add the lemon juice, lemon zest if using, sugar, coconut milk, greek yogurt and cornstarch and a tiny pinch of turmeric for color.
  2. Whisk well to dissolve the cornstarch.
  3. Heat over medium heat, stirring constantly until the sugar dissolves and the mixture thickens. It should bubble up shortly, but keep it on simmer immediately when it does that.
Assemble & Bake:
  1. Spread the filling over the crust evenly, using a spatula if needed to smooth. Bake for 15 minutes, then remove from the oven and let cool at room temperature for 30 minutes. Transfer to the refrigerator for an additional 1-2 hours, or overnight, until fully set.
  2. Lift the bars out of the pan with the parchment paper, dust generously with powdered sugar and cut into 16 squares.
  3. Leftover bars will keep for up to 1 week in a covered container in the refrigerator. They freeze well, too. Enjoy!