The best thing about this no-bake dessert?
It can be made ahead and served straight from the fridge.
Youwon’t need to turn on your ovento make this sunny dessert.
Credit: Andy Lyons
Don’t be surprised if it’s gone before you could say, “Everybody in the pool!”
It’s that good.
Test Kitchen Tip: Cover and refrigerate leftover syrup for up to 2 weeks.
Use to sweeten iced tea or toss with fresh berries for a quick dessert.
Press into bottom of a 9- or 10-inch pie plate or 8- or 9- inchspringform pan.
Test Kitchen Tip: For a crisper crust, bake in a 375F oven for 5 minutes; cool.
Add lemon peel,lemon juice, and water.
Cook and stir over medium heat until thickened and bubbly.
Add Mixture to Egg Yolks
Stir half of the lemon mixture into the egg yolks.
Return lemon-egg mixture tosaucepan.
Cook, stirring constantly, over medium heat until filling comes to gentle boil.
Cook and stir 2 minutes more.
Stir in cut-up butter until melted.
Transfer to a bowl; cover with plastic wrap.
Finish Combining and Chill
Place yogurt in a large bowl; gradually stir in lemon filling.
Carefully spoon into crust-lined pan.
Cover and chill overnight.
To serve, carefully loosen and remove sides of springform pan, if using.
Top pie with whipped cream and, if desired, candied lemon slices and fresh mint.
2,000 calories a day is used for general nutrition advice.
