LEMON AND BLUEBERRY KUCHEN

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Ingredients

FOR THE CRUST:

7 oz cookies
3 oz melted butter

FOR THE FILLING:

3 tbsp cornstarch
5 egg yolks
1 can condensed milk
1 can evaporated milk
2 unflavored yogurts
Zest of 1 lemon
14 oz blueberries

Preparation

FOR THE CRUST:

Grind 7 oz of cookies (whichever you prefer) and 3 oz of melted butter. The mixture should be a little moist. Put in a springform pan (I used a rather tall one, but you can use any mold you prefer) and press it. Bake at 360°F for 8 or 10 minutes.

FOR THE FILLING:

In a small bowl, put 3 tablespoons of cornstarch, 1/4 tablespoon of water and 5 egg yolks. Mix thoroughly.

Put 1 can of condensed milk, 1 can of evaporated milk, 2 unflavored yogurts and the zest of 1 lemon in a pot. Put over medium heat and wait for it to boil. Add the yolk and cornstarch mixture in a thin stream, stirring constantly. Stirring constantly, wait until it boils again.

Pour the mixture over the crust and put 14 oz of blueberries. Bake at 360°F for around 40 minutes. Until set and slightly brown.

Allow to cool before eating!