Gluten Free | Nightshade Free
Separate the eggs and place the yolks and whites in separate bowls. In a large bowl, whisk together the egg yolks, lemon juice, lemon zest, Greek yogurt, ½ cup sugar, melted butter, vanilla and salt.
Beat/whisk the egg whites on medium-high until soft foamy peaks form. Sprinkle in ¼ cup of the remaining sugar and beat/whisk again until glossy peaks form.
Fold half the egg whites into the egg yolk/lemon mixture. Gently stir to combine. Fold in the remaining egg whites and gently mix so a soft and airy but thick batter is formed.
FULL RECIPE AT: