1 tablespoon (15 ml) gelatin

1/4 cup (60 ml) water

1/2 cup (125 ml) lemon juice

1/2 cup (125 ml) sugar

Grated zest of 2 lemons

1 3/4 cups (430 ml) plain yogurt (4% MF or higher)

Lightly oil a 13 x 23-cm (5 x 9-inch) cake pan or baking dish and line it with plastic wrap. Set aside.

In a bowl, sprinkle the gelatin on the water and let it bloom for 5 minutes. Set aside.

In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin and stir until it has completely dissolved. Remove from the heat and add the yogurt, stirring until smooth. Pour into the baking dish. Cover and refrigerate until set, about 6 hours. Gently unmould. Cut into about 32 cubes. Set aside.

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