Preparation Time : 15-20 mins
Baking time : 45 mins
200 gm all purpose flour
salt 1 tsp
Sugar 2 tsp
baking powder 1 tsp
100 ml any refined oil or 1/3rd cup melted butter
Yogurt ( 250 gm)
Sugar ( 100 gm)
Vanilla essence ( 1 tsp)
Rind of lemon shredded (1 )
Fresh lemon juice ( 1 lemon)
Concentrated lemon juice ( 100 ml)
Mix all the ingredients for the base pastry and knead it like the dough in a round ball.If the dough is too liquid ,add some more flour to keep the dough consistent , or if it is too dry add few drops of cold water and knead well into a smooth ball. Keep it covered for 15-20 mins.
Roll out the dough into flat few cms high circle bigger than diameter of tin using rolling pin , dust with some dry flour and put the evenly flattened pastry into the greased tart tin covering its half edges.If there is extra dough discard it, don’t make it very thick otherwise it will make a very thick base.
Preheat the oven to 160 Degrees C for 10 mins.
Using a fork to make some holes in the pastry.
Put some dry beans/rice on a foil and put it over the pastry dough inside the tin to avoid the pastry rising in the oven, Bake for 10 mins on 180 Degrees C until you see edges turning slightly golden.
Take the tart tin out of oven and allow the pastry to cool.Discard the foil with beans.
In a big bowl , Mix sugar ,vanilla essence ,yogurt, lemon juice and eggs via an electric hand mixer or manually until sugar gets dissolved.
Add the lemon rind and mix well.
Pour this lemon mixture inside the tin and bake it for another 30-35 mins, till you see the tester toothpick or knife edge comes out clean from the center .The top is soft and light cheese cake like texture.
Remove from oven and allow it to cool on a rack.
Slice it, decorate with few lemon slices and serve with your hot cup of tea or coffee .