Using a peeler, remove the skin from one lemon into oblong shapes and zest half a lemon. Set aside zest and lemon peel.

Juice lemons.

Combine zest, juice, sugar, whipped cream and yogurt in ceramic bowl.

Stir until ingredients have a creamy consistency, about 5 minutes.

Pour into pie pan.

Using a paring knife, cut peel into petal shapes. Place petals on pie.

Refrigerate and let harden, about six hours.