Zest and juice lemon.
Separate eggs into yolk and white. Melt butter. Soften cream cheese.
Preheat oven to 180 degrees.
Add 50g of sugar to cream cheese.
Add and mix the following one by one: butter>yolk>yoghurt>lemon peel>lemon juice>flour
Make meringue by beating egg white and remaining sugar in separate bowl. Mix in half of meringue at a time.
Mix in cream cheese gently, but thoroughly. Pour into mold from a height of about 10cm, to help remove air bubbles.
Bake at 180 deg for 30-35 minutes, then cool in fridge for 3-4 hours, or overnight.
- 120.0g Cream Cheese
- 100.0g Sugar
- 25.0g Unsalted Butter
- 2.0 Eggs
- 125.0g Greek Yoghurt (plain or vanilla)
- 0.0 Lemon
- 40.0g Flour