We are so lucky to have access to a local dairy. With plenty of milk on hand, I made this milky lemon pie. You can eat it warm as a pudding. It still tastes great when it is cold. It will please all milk lovers.
Lemon Filo Pie Recipe
- 1 ltr of milk
- 660g (3 cups) castor sugar
- 180g (1 cup) fine semolina
- 2 eggs
- 1 vanilla bean split and scraped
- 250gm butter chopped
- 1 lemon zested and juiced
- 17 sheets of filo pastry
Step 1: Custard Filling: Place milk and 2 cups of sugar, semolina, 1/2 tsp salt, eggs, vanilla bean and seeds in a large heavy based saucepan. Whisk until combined. Cook over a medium heat whisking continuously until the mixture boils and thickens. Scrape down the sides and remove from heat. Stir in 50gm of butter and cover the surface with plastic wrap and allow to cool for 20min.
Step2: Make Syrup: Combine remaining 1 cup castor sugar, lemon zest, lemon juice and 180ml (3/4 cup) water in a saucepan. Bring to the boil, then allow to simmer for 5 min. Allow to cool.
Step 3: Assemble: Pre-heat oven to 160’c. Grease a 2ltr ovenproof pie dish. Melt remaining butter (200gm) Line the tray with filo, allow some to over hang. In between layers brush butter. Do 7 layers for the bottom and sides. Pour in the filling. Seal with another 10 layers of filo and butter on the top. Fold the corners back on to the pie and scrunch them.
Step 4: Bake: 40-50min or until golden, remove from the oven. Prick a few holes in the top with a fork. Pour the syrup over the top of the pie allowing to cool for 1 hour. Serve warm or cold.