Ingredients
Crust:
120g all-purpose flour
50g powdered sugar
¼ teaspoon salt
10 tablespoons unsalted butter, cut into cubes
Lemon filling:
360g FAGE Total yoghurt
150g granulated sugar
2 teaspoons cornstarch
3 large eggs, at room temperature
Zest of 1 lemon
80 ml lemon juice
1 teaspoon vanilla extract
¼ teaspoon salt
Toppings (optional):
Powdered sugar
Dried lemons or candied lemons
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Steps
- Preheat oven to 180-degrees Celsius. Line a 20cm baking dish with parchment paper. Set aside.
- For the crust, use the paddle attachment on a stand mixer to combine flour, sugar, salt, and butter on a low setting. Slowly increase the speed to medium and mix until a dough forms.
- Transfer the dough to the pan and press the dough down into the bottom of the pan. Or use a rolling pin to roll out the dough.
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Bake for 20-25 minutes or until golden brown and cool while making the filling.
Reduce the oven to 160-degrees Celsius. - For the filling, use a whisk attachment on a stand mixer to combine yogurt, sugar, and cornstarch. Next add the eggs, lemon zest, lemon juice, vanilla extract, and salt until smooth.
- Pour into the baked crust and bake for 30-35 minutes or until the filling is set.
- Cool on a wire rack for 2 hours and then chill in the refrigerator for 3 hours to overnight before serving.
