Ingredients
- 1 package pastry sheet
- 6 eggs
- 2 lemons (juice)
- zest of 2 lemons
- 1 cup milk
- 400gr strained yoghurt
- 1/2 teaspoon vanilla (powder)
- 2 cups sugar
for the syrup
- 2 lemons (juice)
- 1 cup sugar
- 1.5 cup water
Method
- Butter one by one the pastry sheets, wrinkle them and put them in the kitchen pan.
- Butter the sheets on top and bake at 180oC for 30 minutes until golden brown.
- In a bowl add the eggs, the lemon juice, the lemon zest, the milk, the yogurt, the vanilla, the sugar and beat them.
- Add the mixture into the pan with sheets and bake again at 180oC for 30 minutes.
- In a saucepan add the ingredients for the syrup and boil until the mixture thickens.
- Remove the Lemon pie from the oven and carefully add the syrup (you may need to put half of it, leave it for a few minutes to absorb the syrup and then add the rest).
- Allow to cool and serve.
Tips:
Because this pie is sour, this makes it the perfect dessert after a fatty or fried foods, holiday dinner, etc.
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