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As the temperatures rise and the sun shines brighter, there's nothing quite like a refreshing dessert to keep you cool and satisfied. Enter the Zesty Frozen Yogurt Lemon Pie Cookie Squares — a vibrant, tangy treat that combines the sweet, buttery notes of a cookie base with the tart, creamy goodness of a lemon yogurt filling. This delightful dessert is perfect for summer gatherings, family picnics, or simply treating yourself on a warm afternoon.

Frozen Yogurt Lemon Pie Cookie Squares

Beat the heat with these Zesty Frozen Yogurt Lemon Pie Cookie Squares! Combining a buttery cookie base with a creamy lemon yogurt filling, this refreshing dessert is perfect for summer gatherings or a sunny afternoon treat. Made with simple ingredients, these delightful squares are easy to prepare and incredibly satisfying. With optional garnishes like fresh berries or mint, you can elevate both flavor and presentation. Treat yourself and impress your friends with this guilt-free indulgence!
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Ingredients
  

For the Cookie Base:

1 ½ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar, packed

1 large egg

1 tsp vanilla extract

For the Lemon Yogurt Filling:

2 cups plain Greek yogurt

½ cup fresh lemon juice (about 2-3 lemons)

Zest from 1 lemon

1 cup powdered sugar (adjust for sweetness)

1 tsp vanilla extract

For Garnish:

Fresh lemon slices

Mint leaves

Whipped cream (optional)

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Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing it to hang over the edges for easy removal.

    Make the cookie base: In a medium bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.

      Combine and bake: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Press the cookie dough evenly into the bottom of the prepared baking pan. Bake in the preheated oven for 12-15 minutes, or until golden brown. Let it cool completely in the pan on a wire rack.

        Prepare the yogurt filling: In a mixing bowl, combine the Greek yogurt, fresh lemon juice, lemon zest, powdered sugar, and vanilla extract. Whisk until smooth and well incorporated. Adjust the sweetness by adding more powdered sugar if desired.

          Assemble the pie squares: Once the cookie base has cooled, spread the lemon yogurt filling evenly over the top. Smooth the surface with a spatula.

            Freeze: Cover the baking pan with plastic wrap and place it in the freezer for at least 4-6 hours or until the filling is firm.

              Slice and serve: Once frozen, lift the whole dessert out of the pan using the parchment overhang. Cut into squares and serve immediately. Garnish with fresh lemon slices and mint leaves, and a dollop of whipped cream if desired.

                Storage: Leftovers can be wrapped and stored in the freezer for up to 2 weeks. Just let them soften a bit at room temperature before enjoying.

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                    Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12 squares