1. Prepare the Dough
Mix the flour and cornstarch. Add the yogurt, lemon zest, and egg yolks. Stir in a pinch of salt and whisk until smooth.
2. Whip the Meringue
Beat the egg whites with a pinch of salt until stiff. When they foam, gradually add the sugar. Add 1 tablespoon of lemon juice and continue whisking until you get a firm, glossy meringue.
3. Mix the Preparations
Gently fold the meringue into the batter in several batches using a spatula so as not to break the egg whites.
4. Cooking
Line a baking tin with baking paper. Preheat the oven to 140°C. Bake for 30 minutes at 140°C, then reduce the temperature to 110°C and bake for another 60 minutes. Leave in the oven for another 10 minutes with the door ajar.
5. Cooling
Let cool completely before removing from the mold. Ideally, refrigerate overnight before serving for an even tastier cake.
