Lemon Yogurt Pie

Sweet with a pinch of tart, a fluffy consistency still rich in flavor, this recipe melds seamlessly together all the delicious dichotomies expected in a Lemon Yogurt Pie. Add fresh raspberries for an extra kick that enhances the tangy juices of the lemon zest.

Servings: 6-8


  • 1 1/2 cup whole milk yogurt
  • 1 1/2 cup sugar
  • 3 eggs
  • 1/3 cup flour
  • 2 tablespoons lemon juice
  • Grated zest of 1 lemon
  • 1/8 teaspoon salt
  • 4 tablespoons butter, melted


  1. In the bowl of a food processor or a blender, mix the yogurt, sugar, eggs flour, lemon juice, lemon zest, and salt; process until smooth.
  2. Continue to process and add the butter.
  3. Pour into the pre-baked shell and bake at 350°F for 45-50 minutes or until set. Serve at room temperature.

Variation: Sprinkle 1 cup fresh raspberries over the tart shell before adding the yogurt mixture and bake according to directions.