In a food processor, combine the flour, sugar, and salt.

Pulse a few time to combine, add butter and continue to pulse until mixture resembles breadcrumbs, then add egg and lemon zest. Pulse again until the mixture sticks together.

Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 30 minutes.

Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 30 cm (12 inch) circle, then place gently into a 26 cm (10 inches) tart pan (preferably with a removable bottom).Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes.

Preheat oven to 190C (375F).

Press aluminum foil tightly against the crust, covering the edges to prevent them from burning. Fill with pie weights/dried beans/uncooked rice, making sure they’re fully distributed over the entire surface.

Bake for about 25-30 minutes until golden brown and dry. Transfer to a wire rack and let cool completely.

In a small pot, add gelatine and 3 tablespoons of cold water, allow it to stand for several minutes.

Mix heavy cream until soft peaks form.

Of the total quantity of yogurt take out few tablespoons and add in gelatine mixture, then heat together on light heat until the gelatin completely dissolves.

Mix the gelatin with the rest of the yogurt, sugar, lemon juice and zest and whipped cream. Pour the mixture over the cooled crust and place in the refrigerator for at least 4 hours.