Ingredients
- 1 cup (250 g) Greek yogurt
- 2 large eggs
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2–3 tablespoons honey
- 1 tablespoon cornstarch (optional, for a firmer texture)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Fine grater or zester
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I always begin by preheating my oven to 170°C (340°F) and lightly greasing or lining a small baking pan with parchment paper. I zest the lemon before squeezing its juice because it’s much easier to do while the lemon is still whole. Having everything prepared beforehand makes the recipe come together quickly. (See the next page below to continue steps…)
