Yogurt and lemon pie

(Recipe suggested by Lori)
250 g flour
100 ml of water
90 ml of oil
1 teaspoon of baking powder
2 tablespoons brown sugar
1/3 teaspoon of salt

For the filling:
300 g Greek yogurt
2 eggs
30 g of semolina
60 g of sugar
zest of a large lemon
1 pinch of salt
1 vial of lemon essence

To grease over:
1 egg
1 tablespoon milk

Yogurt and lemon pie


Mix the flour, water, oil, sugar, baking powder and salt until they become a compact mass. Wrap in food wrap and place in the refrigerator until filling is ready.

In a bowl mix the yolks with Greek yoghurt, semolina, salt, sugar, lemon peel and lemon essence. In another bowl beat the egg whites until they become foam. Then incorporate the egg whites into the yolks mixture and add a pinch of salt.

Divide the dough into two equal parts, from which spread two sheets of 0.3 - 0.4 cm. Grease a round tray (diameter 20 cm) with butter, coat with flour and place the first sheet to cover bottom of tray and half of the edge.
Spread the filling evenly and cover with the second sheet. Seal the edges and grease pie with yolk mixed with a tablespoon of milk.

Bake pie in a preheated oven at 170 ° C for 30-35 minutes until nicely browned. After removing from the oven, powder with vanilla sugar. Allow to cool for at least 15 minutes before slice.

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