# What You Need:
→ Crust
01 - 7 oz digestive biscuits or graham crackers
02 - 5.6 oz unsalted butter, melted
03 - 1 tbsp granulated sugar
04 - Zest of 1 lemon
→ Filling
05 - 14 oz Icelandic skyr (plain)
06 - 8.8 oz full-fat cream cheese, softened
07 - 4 fl oz freshly squeezed lemon juice (about 2 lemons)
08 - 4.2 oz powdered sugar
09 - 2 tsp vanilla extract
10 - Zest of 1 lemon
11 - 1 cup heavy cream, cold
→ Topping (optional)
12 - Thin lemon slices or zest
13 - Fresh berries
14 - Mint leaves
# How-To:
01 - Line a 20x20 cm (8x8 inch) square baking tin with parchment paper, leaving some overhang for easy removal.
02 - In a food processor, pulse the digestive biscuits or graham crackers into fine crumbs. Add the melted butter, granulated sugar, and lemon zest; mix until evenly moistened. Press firmly into the bottom of the prepared pan. Chill in the freezer for 10 minutes.
03 - In a large bowl, combine the skyr, cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice. Beat with a hand mixer until smooth and creamy.
04 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the skyr mixture until well incorporated and no streaks remain.
05 - Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
06 - Cover and refrigerate for at least 4 hours, or until fully set.
07 - Remove from the pan using the parchment overhang. Cut into bars. Garnish with lemon slices, fresh berries, or mint if desired.
