Beat the egg whites until stiff with the lemon juice and a pinch of salt.
In another bowl, combine the yogurt, sugar, egg yolks, and grated lemon zest.
Gently fold in the egg whites, mixing from bottom to top to avoid deflating them.
Pour into the cake pan and bake in a preheated oven at 150 degrees for 50 minutes. Turn off the oven and leave it inside for another 15 minutes.
Mixer
Non-stick cake pan (18 cm)
Store in the fridge for 2/3 days
If it seems too light, you can use it on a layer of cookies and butter to make a cheesecake.
Italia
| Energy (kcal) | 138.76 |
| Carbohydrates (g) | 12.04 |
| of which Sugars (g) | 8.11 |
| Fat (g) | 6.72 |
| of which Saturates (g) | 2.96 |
| Protein (g) | 7.55 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.24 |
