Ingredients
- DOUGH:
- 250 g (0.5 lb or 2 cups) all-purpose flour
- 100 g (3.5 oz or 1/2 cup) sugar
- 4 egg yolks
- 170 g (6 oz or 3/4 cup or 1 1/2 stick) butter or margarine
- 2 tsp baking powder
- 2 tsp vanilla extract
- FILLING:
- 4 egg whites
- 800 ml (3 1/2 cups) yogurt
- 400 ml (1 3/4 cups) sour cream
- 250 g (0.5 lb or 2 cups) sugar
- 5 heaping Tablespoons all-purpose flour
- 1 lemon – zest
- 2 tsp vanilla extract
Preparation
Step 1
DOUGH: Mix all ingreadients just until combined. Do not overmix. Divide in half. Put one half to the freezer.
Spread another half on the bottom of your baking dish. Bake in 170 C (338 F) preheated oven for about 10-15 minutes. Cool slightly.
FILLING:
Whisk egg whites until stiff peaks are formed.
In a large bowl, mix yogurt with sour cream, sugar, lemon zest and flour. Gently fold in egg whites.
Pour filling on the baked dough. Take the other half of the dough from the freezer and grate it over the filling (as if you were grating apples).
Bake for about 30 more minutes or until top is golden. Check with toothpick whether the filling in the middle is cooked.
Cool to room temperature and put in the refrigerator for at least 2 hours. Serve chilled.