Mix all the crust ingredients in a bowl using a fork and then your hands, until dough comes together in a ball.
Flatten the dough into a disk.
Lift the removable base from a 9 or 10-inch flan pan and cover it with a piece of parchment paper cut to fit. Place the flattened dough onto the parchment paper.
Cover with a piece of plastic wrap and roll the dough out to the edges of the parchment paper.
Return the base with the rolled-out dough on the flan ring and, with your fingers, gently press the edges of the dough about a 1/4 inch or so up the sides of the pan.
Bake until lightly browned, about 5-7 minutes. Let cool.
Whisk together the egg yolks, honey, and lemon juice in a double boiler or in a glass bowl sitting above a pot of boiling water. Cook the mixture until it turns from thin, frothy and bright yellow to thick, creamy, and butter-colored consistency, about 10-15 minutes.
Remove from the hear and let cool at room temperature. To speed up the process, place the glass bowl in a larger bowl with ice.
Beat the egg whites until stiff.
Gently fold the yogurt into the cooled lemon mixture.
Gently fold in the beaten egg whites.
Pour the entire mixture into the cooled crust and freeze.
Remove from the freezer and let stand in the refrigerator for about 20 minutes before serving.