Directions:
- Preheat the oven to 350°F / 175°C.
- Beat the egg yolks with the sugar to a thick, pale cream.
- Beat in the flour, then the yoghurt, lemon zest, and lemon juice until it is thoroughly blended.
- Whisk the egg whites until stiff and fold them into the yoghurt mixture.
- Pour this into a round, nonstick baking tin (about 9 inches in diameter), greased with butter.
- Bake for 50 to 60 minutes, until the top is brown. It will puff up like a soufflé and then subside. Turn out onto a serving plate, and serve warm or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 998.09 Kcal (4179 kJ) | ||
| Calories from fat | 182.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.23g | 31% | |
|---|---|---|---|
| Cholesterol | 763.76mg | 255% | |
| Sodium | 429.03mg | 18% | |
| Potassium | 1018.3mg | 22% | |
| Total Carbs | 142.06g | 47% | |
| Sugars | 111.32g | 445% | |
| Dietary Fiber | 4.18g | 17% | |
| Protein | 69.02g | 138% | |
| Vitamin C | 61.5mg | 102% | |
| Iron | 5.4mg | 30% | |
| Calcium | 580.3mg | 58% | |
| Amount Per 100 g | |||
| Calories | 116.8 Kcal (489 kJ) | ||
| Calories from fat | 21.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 31% | |
|---|---|---|---|
| Cholesterol | 89.37mg | 255% | |
| Sodium | 50.21mg | 18% | |
| Potassium | 119.16mg | 22% | |
| Total Carbs | 16.62g | 47% | |
| Sugars | 13.03g | 445% | |
| Dietary Fiber | 0.49g | 17% | |
| Protein | 8.08g | 138% | |
| Vitamin C | 7.2mg | 102% | |
| Iron | 0.6mg | 30% | |
| Calcium | 67.9mg | 58% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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