For the lemon curd: Take the zest of half a lemon. Squeeze the lemon to extract the juice. In a saucepan, pour the starch and a little lemon juice (2 tsp) and mix everything using a whisk to dilute the starch.

Add the rest of the lemon juice and the zest. Add the sugar and heat over low heat.

Once the mixture is hot. Remove it from the heat and wait a few minutes.

Then add the egg and whisk it quickly to prevent it from cooking. Return to the heat and stir continuously until the mixture thickens.

Once the texture is obtained, pour the Lemon Curd into a jar and let cool then place in the refrigerator. It will solidify slightly as it cools.

For the cake base: Preheat the oven to 180 degrees. Mix the eggs and yogurt and add the other ingredients.

Pour the dough into a square mold lined with parchment paper. Bake for 30 minutes at 180 degrees and let cool.

Once the cake has cooled, spread the lemon curd on top. Cut the cake into small squares and store them in the refrigerator.