Directions
- 1Start with three eggs, one half cup sugar, and a pinch of salt.
- 2Add one quarter cup yogurt.
- 3Grate the zest of one lemon, using only the yellow part for the best aroma, and set it aside.
- 4Squeeze the lemon and add three tablespoons of juice to the mixture, saving the rest for later.
- 5Melt four tablespoons of butter and mix it in.
- 6Transfer this mixture to a larger bowl.
- 7Add one and one-third cups all-purpose flour and one teaspoon baking powder.
- 8Mix until smooth and lump-free.
- 9In another pan, add one egg, the reserved lemon zest and juice, one quarter cup sugar, three tablespoons corn starch, and one cup milk.
- 10Cook over medium heat, stirring constantly so it thickens without burning.
- 11Grease a baking pan with butter and line the bottom with parchment paper.
- 12Pour in the batter.
- 13Bake at 350 degrees Fahrenheit for 30 to 35 minutes.
- 14Let it cool.
- 15Spread the lemon cream on top.
- 16Finish with a light dusting of powdered sugar.
Ingredients
- 3 eggs
- 0.5 cup sugar
- 1 pinch salt
- 0.25 cup yogurt
- 1 lemon lemon zest
- 3 tbsp lemon juice
- 4 tbsp butter, melted
- 1.33 cups all-purpose flour
- 1 tsp baking powder
- 1 egg
- 0.25 cup sugar
- 3 tbsp corn starch
- 1 cup milk
- butter
- powdered sugar
Equipment
baking panparchment paper
Tips
- Use only the yellow part of the lemon zest for the best aroma.
- Cook the lemon cream over medium heat, stirring constantly so it thickens without burning.
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