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Begin by separating the egg yolks from the whites. In a mixing bowl, combine the yolks with yogurt, cake flour, corn starch, lemon zest, salt, and lemon juice.
This combination not only helps in emulsifying the mix but also infuses a pleasant lemon fragrance that will permeate your kitchen. The lemon peel specifically does wonders by eliminating the typical egg smell.
2. Making the Meringue
In another bowl, beat the egg whites until frothy. Gradually add the sugar in 2-3 increments until you form stiff peaks, creating a luscious meringue.
Be gentle when folding the meringue into the yolk mixture—this will ensure that the air bubbles formed during whipping remain intact for a fluffy texture. Mix in three parts, being careful not to deflate the meringue.