To prepare the filling, boil the milk with 1.25 cups of sugar in a medium saucepan. Add the poppy seeds and semolina and stir for 5 minutes on low heat. Remove from heat, add lemon zest, 4 tbsp lemon juice, apples, raisins and vanilla. Stir and let cool.

For the dough: in a food processor add flour, salt, sugar and butter and mix mode pulsation, until the dough is in the form of crumbs. Add the yolks and continue to process until large crumbs.

The dough is pressed with fingers to the sides of the pan, prick with a fork in several places and press the foil (shiny side down). Refrigerate for a minimum of 30 minutes.

Bake at medium high temperature for 20 minutes. Take out of the oven, remove the foil. Reduce the oven temperature to medium. Fill with stuffing and return to the oven for 40 minutes.

At the end of baking, beat the whites till soft peaks, add gradually the remnants (0.25 Cup) sugar and whisk until shiny foam, add 1 tsp of lemon juice at the end of the whipping. Spread the foam on the poppy filling and bake for another 5-10 minutes (until the foam starts to become light brown in color). Enjoy your tea!!!!!