INGREDIENTS
3 egg yolks
250g (1 cup) of greek yogurt
40g (1/4 cup) of all-purpose flour
15g (1/4 cup) of cornstarch
1 lemon (zest)
3 egg whites
1 tbsp of lemon juice
90g (1/2 cup) of sugar
Powdered sugar

METHOD
1. In a bowl add the egg yolks and Greek yogurt and whisk. Add the flour, corn starch, and lemon (zest) and whisk to combine.
2. In another bowl add the egg whites and lemon juice and start mixing with the electric mixer. Gradually add the sugar and mix until the meringue is firm.
3. Incorporate the meringue into the mix of the yolks mixing with the spatula.
4. Pour the mixture into a cake mold (20cm – mold size) covered with baking paper inside and aluminum foil outside.
5. Transfer the mold to the baking tray and pour the boiling water. Transfer to the oven and bake at 150°C/300°F for 70 minutes.
6. Let cool completely at room temperature, then chill for a couple of hours in the fridge before serving.
7. Transfer the cake to the serving plate and decorate with powdered sugar. Cut on slices and serve.