Lemon Yogurt Bars are a cool and refreshing desert, which makes them perfect for potluck parties, summer barbecues, and Holiday dinners. Recipe is a slight adaptation of Lemon Yogurt Bars by the National Dairy Council
Thaw puff pastry according to package directions. On lightly floured surface, roll out puff pastry out into a 11” x 16” rectangle. Cut in half lengthwise and place both halves on an ungreased baking sheet. Pierce pastry with fork in several places. Bake 7-10 minutes or until puffed and golden. Cool on rack.
Whisk together 1/3 cup milk, egg yolks, and cornstarch. Set aside.
In a medium saucepan whisk together remaining milk, 2 1/2 cups yogurt, granulated sugar, and 1 cup powdered sugar. Stirring constantly, over medium heat, bring to a boil. Gradually pour the hot milk-yogurt mixture into egg and milk mixture, blending thoroughly. Return to saucepan; cook, stirring constantly, over medium heat until bubbly and thickened to pudding consistency. Remove from heat and stir in lemon zest. Cover and refrigerate mixture for 20 minutes; stir frequently to prevent skin from forming on top.
On a clean surface, cookie sheet, or large cutting board, spread the thickened, slightly-cooled filling on one piece of the pastry. Refrigerate additional 20 minutes, or until set.
For frosting, combine remaining 1 1/2 cups yogurt and 1 cup powdered sugar in small bowl. Cover and refrigerate if not used immediately. To assemble, place the plain piece of puff pastry on top of piece with filling on it. Frost. Keep chilled until ready to serve. Before serving, slice into 10 bars. Top with berries, and if desired, dust with additional powdered sugar.
* Use frozen ready-to-bake puff pastry sheets; thaw according to package directions.