For the syrup
- 350 g water
- 450 g granulated sugar
- 1 stick(s) cinnamon
- lemon zest, of 1 lemon
- 1 tablespoon(s) honey
- lemon juice, of 2 lemons
For the lemon pie
- 450 g phyllo dough sheets
- 4 eggs
- 220 g corn oil
- 200 g granulated sugar
- lemon zest, of 2 lemons
- 2 teaspoon(s) vanilla extract
- 200 g strained yogurt
- 2 teaspoon(s) baking powder