Step 1

Preheat oven to 350 degrees F. Grease the bottom and sides of a glass 8x8 inch pan or line it with parchment paper.

Step 2

To a measuring cup, add about 1/4 cup Lemon Meringue Yoghurt and the rest lemon juice to equal 1/3 cup and stir to combine. (Make sure both ingredients combined don't exceed 1/3 cup).

Step 3

In a large bowl, add the yoghurt mixture, eggs and Meyer lemon filling and whisk until well combined. Set aside.

Step 4

In a smaller bowl, add the melted butter to the crust mix and stir until crumbly dough forms. With your fingers, press the crust mix firmly into the bottom of the prepared pan.

Step 5

Bake for 12-14 minutes (do not over bake).

Step 6

Give the lemon mixture another good whisk, and immediately pour it over the hot crust. Bake 24-26 minutes or until the edges begin to brown.

Step 7

For ease of cutting, chill at least 1 hour. Store in the refrigerator.