Instructions

1. 1

   Cook milk, 80 g sugar, and semolina over low heat until thickened.

2. 2

   Off heat, whisk in eggs and lemon zest quickly to finish the custard.

3. 3

   Brush pan with melted butter and layer 4 phyllo sheets, buttering each sheet.

4. 4

   Spread custard evenly, then top with the remaining 4 buttered phyllo sheets.

5. 5

   Score the top and bake at 180°C for 40–45 minutes until crisp and deep golden.

6. 6

   Boil remaining sugar, honey, and 60 ml water for syrup and pour over the cooled pie.

Tips

Nutrition (per serving)