Strawberry Lemon Yogurt Bars with Oatmeal Cookie Crust
Ingredients
Units
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OATMEAL SHORTBREAD CRUST
- 1/4 cup sugar
- 1 stick (1/2 cup) butter, softened
- 1 lemon, zested
- 1 teaspoon vanilla extract
- 1 –3/4 cups oat flour
- 1 cup rolled oats
- 1/2 teaspoons salt
YOGURT FILLING
- 250g mascarpone
- 1 cup Greek yogurt (ideally 5%)
- 1/2 cup sugar
- 2 eggs
- 1 lemon zested and juiced
STRAWBERRY PUREE
- 1–quart strawberries, cubed
- 2 tablespoons sugar
Masterate for about an hour before blending into a puree
Instructions
FOR THE CRUST
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- In a bowl, add the sugar and lemon zest and use your hands to massage the zest into the sugar until a wet sand texture.
- Nest add the butter vanilla and salt and stir together until smooth.
- Add oat flour, oats, and salt. Mix until the dough comes together.
- Press the mixture into the prepared pan, creating an even crust.
- Bake for about 12-15 minutes or until the edges puff and there’s a slight golden color on the edges. Allow the crust to cool while you make the filling
FOR THE YOGURT FILLING
- In a mixing bowl, combine sugar and lemon zest and repeat the process of infusing the sugar with the lemon zest.
- Next add the mascarpone, Greek yogurt, eggs, and lemon juice. Mix until smooth and well combined.
ASSEMBLY AND BAKING
- Preheat the oven to 325°F (160°C).
- Pour the yogurt filling over the crust and spread out evenly.
- Dollop strawberry puree on top of the yogurt filling and use a knife to create swirls.
- Bake for about 35-45 minutes or until the batter is set except for the slightest jiggle in the center.
- Allow the bars to cool completely in the pan, then refrigerate for at least 2 hours before cutting into squares.
- Slice in squares and enjoy! I like serving the leftover strawberry puree on top!
