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Ingredients:
For a biscuit crispy bottom:
- 85 g biscuits
- 30 g unsalted butter
For the lemon filling:
- 170 g cream cheese
- 180 g Greek yoghurt
- 2 large eggs, room temperature
- 1 large egg yolk
- 70 g sugar
- 80 ml fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon BAM vanilla paste
- optional: add fresh fruit when serving.
Instructions:
To make the biscuit base:
1
Preheat the oven to 150°C. Line the base and sides of a square baking tray with aluminium foil or baking paper, leaving an overhang on all sides so that you can easily lift the bars out of the tray before cutting. Make the crust. In a medium bowl, mix the graham cracker crumbs and melted butter until combined. Press the crust evenly into the prepared baking dish. Bake for 8 minutes. Remove from oven and set aside.
For the lemon filling:
1
In a large bowl, using a hand or stand mixer fitted with the whisk attachment, beat the cream cheese on high speed until completely smooth, about 1 minute. On medium-high speed, whip the yoghurt until fully combined. Then beat in the eggs and egg yolks until just combined. Finally, stir in the sugar, lemon juice, lemon zest and vanilla paste until everything is combined and no lumps remain in the filling.Pour the filling over the crust. Bake for 34 to 38 minutes, or until the centre of the bars are no longer wobbly. Allow to cool at room temperature for 30 minutes, then transfer to the fridge to chill for a further 3 to 4 hours, or even overnight.
2
Once cooled, lift the foil out of the container with the overhang on the sides and cut into squares. For clean squares, use a very sharp knife, wiping with a paper towel after each cut.
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