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Separate eggs from egg whites. In a medium bowl add the egg yolks, yoghurt, lemon juice & zest, flour, cornflour and mix with a hand whisk.
With the egg whites, beat with sugar and salt. Once soft peaks are formed, gently fold to the yoghurt mixture.
Pour the mixture into a 20cm round tin which has been greased and lined.
Bake in a bain-marie (a large pan half filled with water) for about 30 minutes in a pre-heated oven at 150C.
Turn the oven temperature down to 140C and continue baking for another 30 miutes.
Remive from oven, cool on wire wrack, dust with icing sugar once completely cooled.