Lemonopita – Greek lemon cake

Ingredients for 8 servings:

• 160 g flour
• 60 g powdered sugar
• 75 g butter, diced, frozen
• 2 egg yolks
• 2 tbsp water, cold
• 2 eggs
• 570 g Greek yogurt
• 1 organic lemon(s), zest
• 50 g sugar
• Lemon slice(s) for garnishing
• Flour for the work surface
• Beans for blind baking
• 50 g Greek yogurt
• some powdered sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Combine the flour and powdered sugar, the frozen butter, 1 egg yolk, and 2 tablespoons of cold water in a mixer. Blend until crumbly. Form a ball with your hands, press down lightly, and wrap in aluminum foil. Let it rest in the refrigerator for half an hour. Roll the dough out into a disc on a floured surface and then carefully place it in a 22 cm springform pan, preferably with a removable bottom. Ensure the dough sticks to the edges; trim any excess dough and prick it with a fork. Place a sheet of wet, squeezed-out baking paper on the bottom and top with 200 g of dry beans. Bake in a preheated oven at 180 °C (top/bottom heat) for 15 minutes. Meanwhile, mix the 570 g yogurt with two eggs, the remaining egg yolk, sugar, and lemon zest. Carefully remove the baking paper and beans from the bottom and pour the lemon curd over the top. Bake for another 20-25 minutes, then let cool. Remove from the pan. Sweeten the remaining yogurt with a little powdered sugar. Garnish the cake with a few lemon slices and the sweetened yogurt. Sprinkle a little powdered sugar on top.