Lemonopita
I took a look through my posts in social media and I noticed that I first shared my Lemonopita back in 2010. It’s simply a riff on the more familiar Portokalopita (orange pie) recipe. Lemon in place of oranges, a few tweaks to the recipe and Lemon Pie is created.
I served this a couple of days ago at my most recent Greek Supper Club and it was a hit. Top it with vanilla ice cream, or a lemon sorbet and garnish with a candied lemon.
Why am I sharing the recipe now? I had a version of this dessert at a restaurant in the Dodecanese and it was about time to share it with you.
12
servings
30
minutes
45
minutes
-
1/2 cup melted unsalted butter
-
1 oven safe baking vessel (8 X 12X 2)
-
1 450gr. package of phyllo (thawed)
- For the Syrup
-
zest and juice of 2 lemons
-
3 cups water
-
3 cups sugar
-
1 small cinnamon stick
- For the Batter
-
1 1/4 cup vegetable oil
-
5 large eggs
-
1 cup sugar
-
zest and juice of 2 lemons
-
2 tsp. vanilla extract
-
1 cup of plain yogurt
-
4 tsp. baking powder
-
pinch of salt
-
Pre-heated 350F oven
- Take your phyllo out of the fridge and separate the sheets and place in a large bowl – open, uncovered 15-20 minutes to help them dry out.
- For the syrup, add your sugar, water, lemon juice, zest and over medium heat, bring up to a boil then lower to a simmer and cook for 14 minutes. Allow to cool and measure out/separate 3/4 cup so you can pour over ice cream and lemonopita (the rest will be poured on the pie).
- Grease the inside of your pan with melted butter.
- Into a large bowl, add the oil eggs and sugar in a large bowl and whisk until incorporated. Now add your lemon zest, juice, vanilla and whisk again. Now add the salt, baking powder, yogurt and whisk until incorporated.
- Using your hands, tear the sheets of phyllo into strips and add into the bowl. Mix well with a spatula and pour into your greased baking vessel. Place in your pre-heated oven (middle rack) for 45-50 minutes or until golden on top.
- Take out of the oven and ladle room temp. syrup over the hot Lemnopita one ladle at a time. Allow the pie to fully cool, place in the fridge for minimum 4 hours or overnight.
- To serve, cut a piece, plate, place a scoop of vanilla ice cream on top and pour some reserved orange syrup on top.
- For a variation, top with lemon sorbet and pour some mastiha liqueur on top.
The post Lemonopita first appeared on Kalofagas.ca.
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