Lemon Phyllo Pie with Syrup

<strong>Preparation: </strong>

• Boil XNUMX of the XNUMX lemons in water for XNUMX minutes.
• When ready, cut them in half, remove any seeds and squeeze from excess water.
• Beat the boiled lemons in a food processor and set aside in a bowl.
• Grate the zest from one of the remaining XNUMX lemons and squeeze the juice from all three. Set aside until needed.

For the syrup:

• Boil water and sugar in a pan.
• When the sugar has melted, remove from the heat.
• Add the juice of 3 lemons and set the syrup aside to cool completely.

For the pie:

•Open the package of phyllo dough and spread the sheets of phyllo one next to the other, without letting them touch one another.

• Let them dry out. This could take from XNUMX to XNUMX hours. They will be ready when you touch them and they break in to pieces.
• Preheat oven to XNUMX* C (XNUMX* F) Fan.
• When the phyllo has dried out, crush them with your hands to break them up in to pieces as small as possible.
• In a bowl, combine the XNUMX lemons you beat in the food processor along with the vegetable oil, sugar, milk, vanilla and eggs.
• Add the baking powder and baking soda. Mix just to combine.
• Add the crushed phyllo dough in XNUMX batches, mixing very well with a spatula after every addition so that the pieces of phyllo don’t stick together.
• Grease a XNUMXxXNUMX cm baking pan and dust with flour.
• Add the mixture and use a spatula to spread it evenly in the pan.
• Bake for XNUMX minutes or until crunchy and golden.
• When ready, remove from oven and immediately pour the cooled syrup over the pie.
• Allow it to cool and then refrigerate to chill.
• When ready, cut in to pieces and serve with vanilla ice cream.