For the batter:
1/3 cup cold unsalted butter, softened
1 cup all-purpose flour
1 pinch of salt
2 to 4 tablespoons cold water
For the filling:
1 separated egg white
1/4 cup skimmed milk
1/2 cup water
1/2 envelope unflavored gelatin
1/2 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup low-fat plain yogurt
15 drops vanilla extract or to taste
For the batter:
1/3 cup cold unsalted butter, softened
1 cup all-purpose flour
1 pinch of salt
2 to 4 tablespoons cold water
For the filling:
1 separated egg white
1/4 cup skimmed milk
1/2 cup water
1/2 envelope unflavored gelatin
1/2 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup low-fat plain yogurt
15 drops vanilla extract or to taste
In a bowl, combine the flour with the salt and add the cold butter in small pieces
Mix lightly with your fingertips until you get a crumbly texture
Add the water, one tablespoon at a time, and knead until you form a ball
Wrap it in plastic wrap or aluminum foil and refrigerate for about 1 hour, or until the dough is firm enough to be opened
Open the dough on a floured surface and shape into a 20 cm diameter ring mold
Mold the dough well so that it doesn't collapse during baking
Make a few holes in the bottom with the help of a fork
Bake in a preheated oven at 220°C for about 15 minutes, or until golden brown
Let it cool and unmold
Prepare the filling: In a small saucepan, whisk together the egg whites, skimmed milk, and water
Place over low heat and stir constantly until slightly thickened
Do not let it boil
Remove from heat and add the softened gelatin to the remaining liquid
Stir well to dissolve the gelatin
When the mixture has cooled slightly, add the remaining ingredients and mix well. Reserve
Beat the egg whites in snow until stiff peaks form, but do not dry them out
Add to the milk mixture with care and place into the baked dough
Refrigerate until firm
Serve 12 pieces.
