INGREDIENTS
3 eggs, separated;
240 g (1 cup) yogurt;
60 g (½ cup) all-purpose flour;
20 g (2 ½ tbsp.) cornstarch;
zest 1 lemon;
20 ml (1 tbsp.) lemon juice;
a pinch of salt;
100 g (½ cup) sugar.
METHOD
Whisk the egg yolks with the yogurt, lemon zest and juice.
Mix cornstarch and flour, add dry ingredients to yolk mixture.
Continued on next page (page 2)
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