Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 8 oz (225g) low-fat cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) fresh lemon zest
  • 1 package (85g) instant lemon pudding mix
  • 2 cups (480ml) skim milk
  • 2 tbsp (30ml) fresh lemon juice
  • 1 cup (240ml) Greek yogurt, strained
  • 1/2 cup (60g) powdered sugar
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Combine melted butter, flour, sugar, and salt in a bowl until a crumbly dough forms. Press the mixture firmly into the bottom of a 9x13-inch pan. Bake at 350°F (175°C) for 15–20 minutes until edges are barely golden. Let cool completely.
  2. Beat softened cream cheese and 1/4 cup powdered sugar until velvety. Fold in lemon zest and vanilla extract, then spread evenly over the cooled crust.
  3. Whisk instant pudding mix with skim milk and 2 tbsp lemon juice for 2 minutes. Let sit for 5 minutes to thicken, then pour over the cream cheese layer and smooth the top.
  4. Whisk together strained Greek yogurt, 1/2 cup powdered sugar, and 1 tsp lemon juice until airy. Spread as the final top layer and refrigerate for 4 hours to set.