When we say lemonade, we don't mean the carbonated kind, but the fruit drink you find on the shelves or in the refrigerators of supermarkets. Something like homemade lemonade, which of course it is not. This is what you will use for the recipe. You can also use plain water, with a little more lemon zest in the syrup. FOR THE SYRUP: 2 cups fruit lemonade 1 cup water 3 cups granulated sugar Zest of 3 organic lemons First, prepare the syrup. Put all the ingredients in a saucepan and once they start boiling, let them simmer for 5 minutes. Set aside to cool completely. Prepare the phyllo sheets. Cut them as they are rolled into pieces about one centimeter wide. Separate the strips. Spread parchment paper on a baking tray and place them in the oven at 100⁰C, fan setting. Stir frequently until all are completely dried. Beat the eggs with the sugar and vanilla very well for quite some time until the mixture whitens.

Then add the vegetable oil and continue beating, followed by the yogurt, cream, zest, baking powder, and baking soda. SERVINGS: 12–15 PREPARATION TIME: 30 minutes BAKING TIME: 50 minutes BAKEWARE: 36x26 cm baking tray Tip: The secret to success is to dry the phyllo sheets very well. Here I suggest you cut them and put them in the oven at 100⁰C until they are completely dried. You can also leave them overnight outside the refrigerator on a tray if you prefer. FOR THE LEMON PIE: 1 package phyllo sheets 7 large eggs, at room temperature 1 cup granulated sugar Zest of 4 organic lemons 1 cup vegetable oil 1 vanilla 400 g strained yogurt 200 ml cream with 35% fat 3 tsp baking powder ½ tsp baking soda.