Preheat the oven to 350 degrees.In a baking dish, press the cookie dough into the bottom, covering the entire bottom surface. (This recipe yields enough ingredients for a 13”x9” dish, but you can also use 2 smaller 8” x 8” square dishes. If using the square dishes, use ½ of the cookie dough roll in each dish.
Bake the cookie dough for 20 minutes and then let it cool for at least 30 minutes.
While the cookie dough is baking, using a mixer, beat together the cream cheese, sugar, lemon juice, and ½ of the lemon zest.
Once well combined, add the yogurt to the mixture and beat until it becomes a smooth and creamy consistency.
In another bowl, whip the heavy whipping cream until it creates a smooth texture. Carefully fold this (whipped topping) into the cream cheese mixture.
Spread the mixture on top of the cookie (make sure it’s cool to the touch first) and top with the remaining lemon zest. Garnish with lemon slices.
.Refrigerate for 2 hours. Then cut into desired bar size and serve cold.r