I was looking for a lemon bar recipe that doesn’t take too many eggs for a large pan so it would be easy to replicate. I found a recipe online that has cream cheese in it that only takes 4 eggs for a large pan. Cream cheese is your friend if you are egg allergic or do not eat eggs! This is the modified recipe using yogurt as egg replacement along with a couple more tweaks to the original recipe to make it stable.

Lemon Cream Cheese Bars

Base:

Mix together:

• 2 cups graham crumbs
• 1/2 cup flour
• 1/4 cup brown sugar

The cut in until crumbly:

• 1/2 cup cold butter

Press into a tin foil lined 9 by 13 pan and bake for 15 minutes at 350 degrees F .

Top:

In a large bowl, mix together until creamy:

• 2 pkgs softened cream cheese (250g each)
• 1 and 1/2 cups white sugar

The add in and mix well:

• 1 cup plain unsweetened yogurt (equal to 4 eggs)
• zest of 4 lemons
• 1/2 cup lemon juice
• 6 tbsp flour
• 1 tsp baking powder
• 1 tsp vanilla

Pour over top of baked crust and bake another 30 minutes at 350 degrees F until the top is set. Cool completely and refrigerate for a few hours before cutting.