Ingredients
- 1 cup (250 g) Greek yogurt
- 2 large eggs
- 2 tablespoons fresh 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
- Lemon zester or fine grater
- Small baking pan
- Parchment paper
- Rubber spatula
- Cooling rack
- Refrigerator
Step-by-Step Instructions
I always start by preheating my oven to 170°C (340°F) and lightly greasing or lining a small baking pan with parchment paper. Before cutting the lemon, I zest it first because it’s much easier to remove the zest while the fruit is still whole. Preparing everything ahead of time makes the recipe quick and stress-free. (See the next page below to continue steps…)