Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 0.25 cup (55g) unsalted butter, melted
  • 2 tbsp (25g) honey
  • 0.25 tsp (1.5g) fine sea salt
  • 1 cup (240g) plain Greek yogurt, strained
  • 0.5 cup (120ml) condensed coconut milk
  • 0.33 cup (80ml) freshly squeezed lemon juice
  • 1 tbsp (6g) fresh lemon zest
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (0.5g) salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, honey, and salt. Stir until the mixture resembles wet sand.
  3. Pour the crust mixture into the pan and press firmly using the bottom of a glass until the surface is flat and compacted. Place in the freezer for 10 minutes to set.
  4. In a large bowl, beat the strained Greek yogurt and condensed coconut milk until completely smooth.
  5. Gradually whisk in the lemon juice, lemon zest, vanilla, and salt. Continue mixing for 2 minutes until the mixture thickens.
  6. Pour the lemon cream over the chilled base and smooth the top with a spatula.
  7. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for maximum firmness.
  8. Lift the parchment paper to remove the block and slice into 12 even squares using a knife dipped in hot water.