Creamy Lemon Bars

Name: Creamy Lemon Bars
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 9
Ingredients: 1 cup graham cracker crumbs; 1 Tablespoon granulated sugar; 3 Tablespoons melted butter; 8 ounces cream cheese (one standard brick), softened to room temperature; 3/4 cup (181g) Painterland Sister’s Blueberry Lemon Skyr Yogurt; 2 large eggs; 1 large egg yolk; 1/3 cup granulated sugar; 1/3 cup fresh lemon juice; 1 Tablespoon lemon zest; 1 teaspoon pure vanilla extract; optional for garnish: lemon slices and fresh blueberries

Lemon bars are a beloved summer treat, but since June is National Dairy Month (and we’re all about celebrating dairy over here), we decided to give this classic a creamy new twist. By blending rich cream cheese with Painterland Sisters Blueberry Lemon Skyr, sweet sugar, and tart, fresh lemon, then layering it over a buttery graham cracker crust, you get a luscious, custard-like dessert. The tangy Blueberry Lemon Skyr adds a pop of flavor and a boost of protein, making these creamy lemon bars the perfect way to honor the delicious goodness of dairy this summer! Try the recipe today and let us know what you think—we can’t wait to hear how you enjoy this bright, creamy, and irresistible dessert of the season!

Whatcha Need

Crust

1 cup graham cracker crumbs
1 Tablespoon granulated sugar
3 Tablespoons melted butter

Filling

8 ounces cream cheese (one standard brick), softened to room temperature
3/4 cup (181g) Painterland Sister’s Blueberry Lemon Skyr Yogurt
2 large eggs
1 large egg yolk
1/3 cup granulated sugar
1/3 cup fresh lemon juice
1 Tablespoon lemon zest
1 teaspoon pure vanilla extract
optional for garnish: lemon slices and fresh blueberries

Servings: 9 Squares

Prep Time: 30

Cook Time: 5 hours

Whatcha Do

Preheat the oven to 300°F. Line the bottom and sides of an 8-inch square baking dish with parchment paper, leaving an overhang on 2 of the sides so that you can easily lift the bars out of the pan before cutting. Set aside.
To make the crust: Use a food processor to finely grind the graham crackers. You’ll need a cup of crumbs, which is about one standard pack of graham crackers. In a medium bowl, whisk together the graham cracker crumbs and sugar. Add the melted butter and stir gently until the crumbs are thoroughly moistened. Press evenly into the prepared baking pan, using the back of a measuring cup to firmly and evenly press them. Bake for 8 minutes or until lightly crispy to the touch. Remove from the oven and set aside to cool slightly.
To make the filling: In a large bowl using a handheld mixer, beat the cream cheese on high speed until completely smooth, about 1 minute. Add Painterland Sister’s Skyr Yogurt and beat again on medium-high speed until completely combined, scraping the sides if necessary. Beat in the eggs and egg yolk. Once combined, add the sugar, lemon juice, lemon zest, and vanilla extract and beat until everything is combined and no lumps remain. The resulting filling will be very thin thin. Pour filling into the crust, which will still be a little warm.
Bake for around 35 minutes or until the middle is no longer wobbly. If it seems a little jiggly still, that’s ok since the bars will continue to set up as they chill in the refrigerator. Be careful not to over-bake these bars, or the surface may crack as they cool. Allow the bars to cool for about an hour at room temperature, and transfer to the refrigerator to chill for 3–4 hours or overnight.
Once chilled, gently lift the bars out of the pan using the parchment overhang on the sides and cut into nine equal bars. For clean cuts bars, use a very sharp knife and wipe it clean with a paper towel after each cut.
Cover and store leftover bars in the refrigerator for up to 3 days.