Greek Lemon & Phyllo Custard Pie: Lemonopita/Patsavouropita

An easy throw-together pie that’s lemony, luscious, and delicious!

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Lemonopita is a Greek lemon and phyllo custard pie made with dried phyllo, a decadent lemon custard, and sweet lemony syrup. In some parts of Greece, it’s even known as patsavouropita because it means sloppy, and you’re just throwing everything together in a baking pan. Regardless of how easy the pie is to put together, it doesn’t change how luscious and decadent it is. Everyone will love the creaminess and lemony flavor. So, I can’t wait for you to try it!

Why you have to make this

• Soft pudding-like phyllo layers
• Perfectly lemony
• Not too sweet
• Caramelized pie edges
• It’s a luscious and impressive lemony dessert that’s super easy, and you can make it ahead!

Here’s what you’ll need

Lemon Syrup:

• Water
• Granulated sugar
• Lemon peel –the easiest way to remove the peel is with a vegetable peeler
• Lemon juice –peeling before juicing is so much easier

Lemon Pie:

• #4 phyllo –thawed
• Eggs
• Vegetable oil –light oil, or you can use melted unsalted butter
• Yogurt –Greek or regular yogurt or sour cream
• Granulated sugar –you can use a little less sugar if you prefer your pie less sweet
• Lemon juice –freshly squeezed
• Lemon zest –don’t forget to zest before juicing!
• Baking powder
• Pure vanilla extract

How to make Greek Lemon & Phyllo Custard Pie: Lemonopita

• Preheat the oven to 350 °F, 160°C.
• Lightly grease a 9 x 13-inch (23 by 33 cm) baking pan.
• Remove the phyllo roll from the packaging and keep it rolled up. Slice it into about half-inch strips.
• Separate the phyllo strips, spread them onto a tray or over the counter, and allow them to dry for about an hour or overnight.

Make the Syrup: 

• In a saucepan, combine all of the syrup ingredients except for the vanilla extract and bring to a boil.
• Stir together and remove the pan from the heat as soon as the sugar has dissolved. Add the vanilla, stir together and set aside to cool completely.

Assemble the dessert:

• In a large mixing bowl, beat the eggs, sugar, and vanilla until thick and pale—about 3 minutes.
• Add the oil, yogurt, baking powder, juice, and zest and mix until incorporated.
• Toss the phyllo strips in the custard and pour the mixture into the prepared baking pan.
• Bake on the center rack for 45 minutes to 1 hour or until golden on top.
• Remove the pan from the oven and pierce the pie all over.
• Then, pour the cooled syrup over the hot pie and set it aside to cool for 2 hours.
• Serve at room temperature or chilled.

Serving

This lemon pie tastes excellent cold. So, you can make it a day ahead of time and chill it in the fridge. I prefer it that way, but room temperature is good too. You can serve each slice with whipped cream, ice cream, or mascarpone cheese and then top with salted ground pistachios for extra deliciousness. If you have any leftovers, store them in an airtight container in the refrigerator for 3-4 days. You’re going to love this pie as much as I do! Kali Orexi!

Delicious Phyllo Desserts:

• Pistachio Baklava
• Nutella Baklava Pie
• Classic Baklava
• Greek Custard Pie
• Galatopita

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Greek Lemon & Phyllo Custard Pie: Lemonopita

Yield: 12 servings

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Ingredients

For the Syrup:

• 1 and 1/2 cup (375ml) water
• 1 and 1/2 cup (300g) granulated sugar
• peel of a lemon
• 1/2 cup lemon juice

For the Pie:

• 1 pound (500g) #4 phyllo, thawed
• 4 eggs
• 1 cup (250ml) vegetable oil
• 1 cup yogurt or sour cream
• 3/4 cup granulated sugar
• 1/4 cup lemon juice
• 2 tablespoons (2-3 lemons) lemon zest
• 1 tablespoon baking powder
• 1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 °F, 160°C.

Lightly grease a 9 by 13-inch (23 by 33 cm) baking pan.

Remove the phyllo roll from the packaging and keep it rolled up. Slice it into about half-inch strips.

Separate the phyllo strips and spread them onto a tray or over the counter and allow them to dry for about an hour or overnight.

Make the Syrup: In a saucepan, combine all of the syrup ingredients except for the vanilla extract and bring to a boil. Mix together and as soon as the sugar has dissolved remove the pan from the heat. Add the vanilla, stir together and set aside to cool completely.

Assemble the dessert:

In a large mixing bowl, beat together the eggs, sugar, and vanilla until thick and pale. About 3 minutes.

Add the oil, yogurt, baking powder, juice, and zest and mix together until incorporated. Toss the phyllo strips in the custard and pour the mixture into the prepred baking pan.

Bake on the center rack for 45 minutes- 1 hour or until golden on top.

Remove the pan from the oven and pierce the pie all over. Pour the cooled syrup over the pie and set aside to cool for 2 hours. Serve at room temperature or chilled. Top with whipped cream, ice cream, or mascarpone cheese and ground pistachios.

Kali Orexi!

Notes

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

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