Yogurt Meringue Dessert - Creamy & Easy Baked Recipe

Ingredients

Dough

• 2 egg yolks
• 50 g sugar
• 100 g butter
• 1/2 tsp vanilla extract
• zest of one lemon
• pinch of salt
• 150 g flour
• 1 tsp baking powder

Filling

• 2 egg whites
• 75 g sugar
• 200 g natural yogurt
• 200 g buttermilk
• 1/2 tsp vanilla
• 4 tbsp semolina

Instructions

Make the Dough

1. Beat egg yolks with sugar until creamy.
2. Add butter and mix until smooth.
3. Add vanilla, lemon zest, and salt.
4. Mix in flour and baking powder until dough forms.
5. Divide in two, wrap, and chill for 1 hour

Prepare the Filling

1. Whip egg whites to stiff peaks.
2. Add sugar to form a meringue.
3. In another bowl, mix: Yogurt, Buttermilk, Vanilla, Semolina
4. Fold the meringue into the yogurt mixture.

Assemble

1. Line a baking pan.
2. Press half the dough into the base.
3. Add the filling.
4. Grate the remaining dough over the top.

Bake

1. Bake at 180°C | 356F for 30 minutes.
2. Increase heat at the end to lightly brown the top.

Chill

1. Let cool, then refrigerate before serving.

Watch It Made

Why You’ll Love This

• Made with **simple, affordable ingredients**
• **Easy to prepare** with no complicated steps
• A **lighter dessert option** compared to heavy cakes
• Perfect for **make-ahead desserts** since it needs chilling

Tips for Best Results

• Do not overmix the dough: Keep the dough light and soft — overmixing will make it dense.
• Whip the egg whites properly: Stiff peaks are key for a light and airy filling.
• Fold gently: When combining the meringue with the yogurt mixture, fold carefully to keep the air inside.
• Chill before serving: This dessert tastes much better after being refrigerated — the texture sets perfectly.
• Use full-fat yogurt: It gives a creamier and richer result.

Give It Your Own Twist

• Lemon Yogurt Dessert: Add extra lemon zest or a bit of juice for a fresher flavor.
• Vanilla Cream Version: Increase vanilla for a sweeter, more dessert-like profile.
• Berry Version: Add fresh berries between layers for extra texture and flavor.
• No Semolina Option: Substitute with flour, but note it may result in a slightly denser texture.
• Extra Crunch Top: Sprinkle sugar on top before baking for a light caramelized crust.

Frequently Asked Questions

Can I use regular milk instead of buttermilk?

Yes. You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.

Can I make this dessert ahead of time?

Yes, this is a perfect make-ahead dessert. It actually tastes better after chilling for a few hours or overnight.

Why is my filling not fluffy?

This usually happens if the egg whites were not whipped to stiff peaks or were overmixed when folding.

Can I freeze this dessert?

It’s not recommended, as freezing can affect the texture of the yogurt filling.

Can I use Greek yogurt?

Yes, but it will result in a thicker and slightly tangier filling.