Chop the cucumber finely and put in a large bowl. If using smaller cucumbers, peel first to remove the wax and scrape out the seeds. Next add the lemon zest and juice, garlic clove and dill. Toss all ingredients together. Fold the yogurt into the cucumber mixture. Mix completely and season with salt and pepper. Pour into a serving bowl, cover and refrigerate 3–4 hours to blend the flavors.