Lemon Bars with Greek Yogurt

These Greek yogurt lemon bars are specific with look similar as an American flag.

The common desert for the Fourth of July is usually berry flag cake which everybody likes. It’s always a good idea to try something new and to have an unique desert for this special day.



These lemon bars are more indulgent than a fruit salad, but not quite as decadent cake. They’re flavored with lemon zest and lemon juice, the flag design is completely made of fruit. So, you can prepare them for the kids without any doubt.

 For the crust
  • 1/2 cup crushed graham crackers
  • 1 cup whole-wheat flour
  • 1/2 stick butter, softened
  • 1 tablespoon lemon zest
  • 5 tablespoons fat-free Greek yogurt (unflavored)
  • 1/2 cup stevia
  • 1/2 teaspoon vanilla extract
  • Generous pinch of salt

For the filling

  • 7 large eggs
  • 1-2 cup sugar
  • 1 cup freshly squeezed lemon juice
  • 1/2 cup stevia

For the topping

  • 10 oz fresh raspberries
  • 10 oz fresh blueberries

How to prepare:

  1.  Preheat the oven to 350°F. Meanwhile prepare 8×8 baking dish with parchment paper and set aside. In a large bowl, combine all of the crust ingredients and whisk together until the mixture is drier than cookie dough and very crumbly. But, still wet enough to combine with itself when you push it together using your hands.
  2. Press the crust into your prepared baking dish, making sure to press into the corners. Try to keep the crust a consistent thickness so that it bakes evenly. Bake for 20 minutes.
  3. With about 5 minutes remaining on the crust’s baking time, make the filling. Whisk all ingredients vigorously until combined.
  4. Remove the crust from the oven and pour the filling into the pan, on top of the crust. (It should look pretty watery, but don’t worry!) Bake for another 20 to 25 minutes, checking frequently to make sure it doesn’t brown. Once the filling has hardened up nicely, you can remove it from the oven.
  5. The cooling process is important! Wait for the bars to completely cool before cutting them into rectangles or squares. While they’re cooling, make the raspberry topping by mashing the fresh raspberries in a bowl using a fork, then straining through a fine-mesh sieve to get rid of as much juice as possible.
  6. Once the bars are cool and have been cut into individual “flags,” place the raspberry mixture into a sandwich or piping bag and snip off a very tiny, barely-there corner of the bag using a pair of scissors. Pipe the raspberry mixture onto the bars in a stripe pattern as pictured. Then add blueberry “stars.” Be sure to refrigerate all leftovers.