Lemon Blackberry Yogurt Squares

Steps

• 1

  Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang. In a large mixing bowl combine graham-cracker crumbs, brown sugar, and lemon zest. Pour the butter in. Press mixture into the bottom and up sides of the pan.
• 2

  Bake until lightly browned (around 8 minutes).
• 3

  Allow the crust to cool for 30 minutes before adding the filling.
• 4

  In a large bowl, whisk together egg yolks and condensed milk. Add in the yogurt. Then add the lemon juice; whisk until smooth.
• 5

  Evenly distribute the blackberries over the crust.
• 6

  Pour filling over the blackberries into the crust, as evenly as possible.
• 7

  Bake for 25 minutes, until set. Allow to cool when fresh out of the oven, then refrigerate at least 1 hour before serving. My preference is over night.
• 8

  To serve, first sprinkle with 1 tablespoon of fresh lemon zest. Next, use a butter knife to gently cut around the perimeter to loosen the crust. Then use the parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares.
• 9

  Wipe down your knife with a damp cloth after each cut. Serve and enjoy!