Sweet with a pinch of tart, a fluffy consistency still rich in flavor, this recipe melds seamlessly together all the delicious dichotomies expected in a Lemon Yogurt Pie. Add fresh raspberries for an extra kick that enhances the tangy juices of the lemon zest.
- Yield: 6-8 Servings
- Preheat oven to 350 degrees F.
- In the bowl of a food processor or a blender, mix the yogurt, sugar, eggs flour, lemon juice, lemon zest, and salt; process until smooth.
- Continue to process and add the butter.
- Pour into the pre-baked shell and bake for 45-50 minutes or until set. Serve at room temperature.
Variation: Sprinkle 1 cup fresh raspberries over the tart shell before adding the yogurt mixture and bake according to directions.