Lemon Yoghurt Pie

Rachels Lemon Yoghurt Pie (Nana's Favourite)

I learnt to cook this recipe in my year 10 food tech class, and I made a few adjustments to the recipe, including more lemon zest and juice because my family loves lemons. I used to cook this yoghurt pie for my Nanas birthday every year, and since everyone liked it so much, and that it was one of the first specialties I had to claim, I started making it for other occasions. I have not made this pie in a long time! So mum's birthday was an inpsiration to do so - the delicious smooth and tangy lemon flavour brought back many memories.

Ingredients

Dough for Crust:

2 cups plain flour

1 tsp baking powder

125g margarine

5tbsp water

Filling:

150ml lemon juice

4tbsp lemon rind

400g sweetened condensed skim milk

200g plain traditional yoghurt
2 free range eggs

Method:
Crust
1. Rub margarine into flour then add the water until the dough comes together. Knead lightly then wrap and refridgerate until ready to bake.
2. Roll out the pastry and press into a pie dish, pinching the sides for decoration.


Bake in 200C oven for 10 mins weighed down with old rice or pasta.

3. Bake for further 5 mins uncovered. Remove from oven to pour in the filling.

Filling:
1. Mix the condensed milk and eggs together. Add the rind, lemon juice and yoghurt and combine. (I sometimes add orange rind as well because I love citrus!)
2. Pour mixture into pie dish.
3. Bake for 20 mins at 200C

Serve hot (yummy - its perfect straight away!) or cold with some sweet fruits (I used in season mangoes, peaches and strawberries) and vanilla icecream.


We love this pie!