INGREDIENTS

• 1 package pastry sheet
• 6 eggs
• 2 lemons (juice)
• zest of 2 lemons
• 1 cup milk
• 400gr strained yogurt
• 1/2 teaspoon vanilla (powder)
• 2 cups sugar

INGREDIENTS FOR THE SYRUP

• 2 lemons (juice)
• 1 cup sugar
• 1.5 cup water

METHOD

1. Butter one by one the pastry sheets, wrinkle them and put them in the kitchen pan.
2. Butter the sheets on top and bake at 180oC for 30 minutes until golden brown.
3. In a bowl add the eggs, the lemon juice, the lemon zest, the milk, the yogurt, the vanilla, the sugar and beat them.
4. Add the mixture into the pan with sheets and bake again at 180oC for 30 minutes.
5. In a saucepan add the ingredients for the syrup and boil until the mixture thickens.
6. 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).
7. Allow to cool and serve.

TIP: Because this pie is sour, this makes it the perfect dessert after a fatty or fried foods, holiday dinner, etc.

Lemon Pie