Lemon Yoghurt Bars (classic, fast, easy)

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Sweet, tangy, gooey lemon yogurt bars with a dense and buttery base. 

I’ve said it before and I’ll say it again– nothing gets me like a good lemon dessert. Lemon bars in particular are my absolute favourite. I’d say lemon meringue pie too, but that does require the extra meringue component, and if you so wish for some lemony satisfaction at any point of time during the week, these do the trick in a wink without requiring you to whip out any fancy kitchen gadget.

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Adapted from The Hummingbird Bakery’s cookbook, so kindly purchased by my friend as a birthday present, I couldn’t resist trying these guys out. The recipe looked much to easy to pass up, and there’s never a time I’m not in the mood for lemon bars. With too much yoghurt on hand, I decided no harm would be done if a minor twist was made. Worth it, to say the least. The yoghurt adds a mild creaminess to the body of the lemon bars without subtracting any tang or sharpness.

Crust? Easy. Forget blind-baking and the works.

Filling? 2 minutes max, after weighing some 200g of sugar and squeezing a lemon, I guess. Zilch effort.

Term is winding down, coming to an end. There’s always so much to do here, and see, and enjoy. Friday night shenanigans balance all work-related stress and unrelenting fear of missing out or not knowing enough content. Despite the roller coaster, I must say that there are always the constants that get me through. Morning routines, cup of black in my hand, the oven hum, people with the brightest and most interesting personalities, House of Cards (which I just started and can’t get enough of)…. Missing home is a secondary emotion. Christmas and family and home are calling, but this already feels somewhat like home.

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Lemon Yoghurt Bars (makes 16-20 evenly-sized rectangular bars, adapted from The Hummingbird Bakery cookbook)

Ingredients

For the base: 

290g all-purpose plain flour

70g icing sugar

large pinch salt

220g unsalted butter, melted

 

For the filling:

200g white caster sugar

3 eggs

4 heaped tablespoons plain yoghurt (greek works fine too)

120ml (slightly less than half a cup) freshly squeezed lemon juice

half teaspoon vanilla extract

 

Directions

Preheat your oven to 170C (325F) and grease a 9×9-inch square pan.

Mix all ingredients for the base in a large bowl and press into the bottom of the pan– take your time here for it’s a bit sticky, but it gets easier after all the gloop actually unsticks from between your fingers. Bake for 20 minutes. In another bowl, whisk together the ingredients for the filling. Pour into the half-baked crust and bake another 15 minutes (at the same temperature, leave the oven on when you’re pouring in the filling). Once baked, leave to cool completely. You may place in the fridge to cool faster, but the bars will set up fine after an hour or so even at room temperature.

Cut into even bars and serve!

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