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Once you have prepared your lemon yogurt filling, it’s time to pour it over the cookie base. Start by gently pouring the filling into the center of the crust. Using a spatula, carefully spread the filling outward, ensuring that it reaches all corners of the pan. This step is crucial for achieving a uniform texture and flavor throughout the squares. Take your time to smooth out the surface, as a well-distributed filling will not only look better but also provide a more balanced taste with every bite.

Frozen Yogurt Lemon Pie Cookie Squares

Beat the heat this summer with Frozen Yogurt Lemon Pie Cookie Squares, a refreshing and delightful dessert that combines the tangy flavor of fresh lemons with creamy Greek yogurt. This easy-to-make treat features a buttery graham cracker crust and a luscious filling that melts in your mouth. Perfect for any occasion, from picnics to dinner parties, these squares are a hit with guests and family alike. Celebrate summer with a dessert that's both delicious and nutritious!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1/4 cup granulated sugar

1/4 teaspoon salt

2 cups Greek yogurt (plain or lemon-flavored)

1 cup sweetened condensed milk

1/4 cup fresh lemon juice

Zest of 2 lemons

1 teaspoon vanilla extract

1/2 cup whipped cream (optional, for topping)

Fresh mint leaves (for garnish, optional)

Instructions
 

Prepare the Crust: In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Mix well until all the crumbs are thoroughly coated with the butter. Press this mixture firmly and evenly into the bottom of a 9x9-inch baking pan to form a solid crust.

    Pre-bake the Crust: Preheat your oven to 350°F (175°C). Once preheated, bake the crust in the oven for 8-10 minutes, or until it is lightly golden and emits a fragrant aroma. After baking, remove it from the oven and allow it to cool to room temperature.

      Make the Filling: In a large mixing bowl, whisk together the Greek yogurt, sweetened condensed milk, fresh lemon juice, lemon zest, and vanilla extract until the mixture is smooth and creamy. Ensure all ingredients are well blended.

        Assemble the Squares: Once the crust has cooled completely, pour the lemon yogurt filling over the crust. Use a spatula to spread the filling evenly across the surface of the crust.

          Freeze the Pie Squares: Cover the baking pan tightly with plastic wrap or aluminum foil and place it in the freezer. Allow the mixture to freeze for at least 4-6 hours, or until it has completely set.

            Slice and Serve: After the squares have fully set, remove the pan from the freezer. Let it sit at room temperature for about 5 minutes to soften slightly for easier slicing. Cut the pie into squares and serve them on chilled plates.

              Add Optional Toppings: If desired, add a dollop of whipped cream to each square and garnish with fresh mint leaves for an elegant touch.

                Prep Time, Total Time, Servings: 20 minutes | 6 hours (includes freezing) | 9 servings