Lemon filo custard pie with lemon syrup
Dimitra's Dishes · ♥ 992 likes · 22.8K views · 5 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb number four filo pastry
Keep the pound of #4 filo rolled up and cut it into about half-inch strips; separate the strands over parchment and leave somewhere dry about an hour so it can absorb the custard.
- 1 lemon lemon peel
- 1½ cup granulated sugar
- 1½ cup water
Syrup: peel a lemon (just the shiny part) into a small saucepan with 1.5 cups granulated sugar and 1.5 cups water; bring to a boil over medium heat until the sugar dissolves, then cool completely.
- 4 whole eggs
- 2 tbsp lemon zest
- ¼ cup lemon juice
- ¾ cup sugar
Custard: zest the lemons to 2 tbsp and juice about a quarter cup. In a mixer, whip 4 room-temperature eggs with 3/4 cup sugar on high until fluffy, adding 1 tsp vanilla.
- 1 tsp pure vanilla extract
- 1 cup vegetable oil
- 1 cup Greek yogurt
Add 1 cup oil, 1 cup Greek yogurt, the lemon zest, the lemon juice and 1 tbsp baking powder; mix.
Oil, yogurt and baking powder
- 1 tbsp baking powder
Put the shredded filo in a 9 by 13 inch pan (greasing it a little is optional) and pour the custard over; tossing the filo with the custard in the bowl with two forks first coats it better.
Assembling in the pan
Bake on the center rack at 350F for 45 minutes to an hour, until golden brown on top.
Poke holes all over the hot pie, pour all the cooled syrup over, and let it set about two hours. Serve cold or at room temperature.