A Greek staple dessert, a simple and incredible custard pie.
Ingredients
Gather
Directions
- 1
Preheat the oven to 180 degrees Celsius fan. In a saucepan, add the milk and sugar and stir frequently over a medium heat. Leave to warm up for 5 minutes.
- 2
In a bowl, whisk the eggs, semolina and lemon zest. Slowly pour the hot milk in the mixture, and whisk continuously.
- 3
Pour the mixture back into the saucepan and add the vanilla and butter. Whisking continuously over a medium heat, cook the custard until a thick consistently akin to bechamel forms. Remove off the heat.
- 4
In a pregreased dish, with a dusting of semolina on top, pour the mixture. Bake for 45 minutes until golden on top.
- 5
Leave to cool fully for at least 3 hours and serve.
- 6
Store in the fridge for up to 4 days.
Notes
Serve with honey and cinnamon
