LABNEH LEMON BARS

Labneh is a thick unsweetened Middle Eastern yogurt that can be found in many supermarkets and in Middle Eastern groceries. Makes 2 dozen

1½ cups all-purpose flour 1¼ cups packed powdered

sugar

1 teaspoon fine sea salt 12 tablespoons cold unsalted butter, cut into cubes

4 large lemons

4 large eggs

1 container (16 ounces) labneh

Heat oven to 350 degrees. Line the bottom and sides of a 13-by9-inch cake pan with foil, leaving overhang on all sides, and lightly coat the foil with cooking spray.

Whisk the flour, ½ cup powdered sugar and ¾ teaspoon of salt in a large bowl. Add the butter, toss to coat, and press into the dry ingredients using a pastry cutter or your fingers until fine crumbs form. Or, use a food processor and pulse the dry ingredients until mixed, then pulse in the butter until fine crumbs form. Creamy lemon bars can be topped with a variety of fresh fruit, such as raspberries. Scatter the crumbs evenly across the bottom of the prepared pan and press firmly into the bottom in an even layer. Bake until the crust is golden brown, 15 to 17 minutes.

While the crust bakes, make the filling: Finely grate one tablespoon zest from the lemons into a large bowl, then squeeze ½ cup of juice into the bowl. (You might not need all four lemons.) Add the eggs, labneh, remaining ¾ cup of powdered sugar and remaining ¼ teaspoon salt and whisk slowly until smooth. Don’t create too many tiny bubbles while whisking or the top will look cratered.

Remove the pan from the oven, pour the lemon filling over the hot crust and return the pan to the oven. Reduce the oven temperature to 300 degrees. Bake until set around edges and barely jiggly in the center, 15 to 20 minutes.

Cool completely on a wire rack, then refrigerate until firm, at least two hours. Lift and slide the bars onto a cutting board and cut into 24 bars.

Variation Summer Fruit Lemon Bars

Arrange peeled and sliced peaches, nectarines or apricots over the bars.

Note: A nutritional analysis was not available for this recipe.