How to make it

  • Heat milk in saucepan over medium heat until small bubbles form around the edge of the saucepan.
  • Remove from heat.
  • Using an electric beater, beat eggs and sugar until pale and thick.
  • Gradually stir in milk and add semolina in a steady stream.
  • Stir constantly, over a med-low heat for 15-20 mins (yes- that's right!!!) or until mixture thickens (hopefully that'll be quicker....)
  • Remove from heat and stir in lemon rind, vanilla and 40g butter. Stir until butter has melted. Cover surface with baking paper and cool.
  • Preheat oven to 200degC. Lightly grease a 20cm round cake pan.
  • Melt remaining butter in a saucepan. Place a sheet of filo onto a flat surface and brush with butter. Repeat 3 times.
  • Line cake tin with filo stack, leaving ends to overhang.
  • Repeat layering with remaining pastry, and place second stack over the top of the first layer at a 90 degree angle, so that most of the pan has pastry overhanging it.
  • Spoon cold custard into filo shell. Fold overhanging filo over custrad, and brush with butter.
  • Bake for 20-25 mins or until golden. Line a baking tray with baking paper. Turn onto lined tray and remove cake pan.
  • Bake for a further 15 mins until golden. Cool.
  • Serve drizzled with lemon syrup and thick yoghurt.
  • To make syrup, place sugar, 3/4 cup water, 1.3 cup lemon juice and lemon rind in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil.
  • Reduce heat to low and simmer for 3 mins.
  • Cut into wedges and serve.

Reviews & Comments 3

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    " It was excellent "
    peetabear ate it and said...
    this is a great dessert..thank you for the post..five forks
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    " It was excellent "
    momo_55grandma ate it and said...
    wow fantastic dish high5 thanks bunches
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    " It was excellent "
    californiacook ate it and said...
    This sounds delish! Thanks for sharing.
    Was this review helpful? Yes Flag

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