Mix Greek yoghurt, sugar, oil and salt.
Add flour and baking powder to the yoghurt and knead to a dough.
Place in fridge for about half an hour.
Fill milk, butter and salt in a pot and warm.
Add semolina and sugar and bring to boil to a porridge.
Remove from fire and add poppy seed and grated lemon peel.
When it is cooled down a bit, stirr in eggs.
Roll out the dough on a floured surface.
Put dough in greased tart form. (26cm)
Spread poppy seed filling on dough.
Bake in preheated oven at 180° C for about 30 minutes.
Leave to cool down completely.
Whisk egg white and 30g sugar in a bowl until stiff.
In the meantime bring water and 130g sugar to boil. (in a small pot) Let boil for 3 minutes from boiling point.
Pour the syrup (water-sugar-mix) slowly in the meringue while mixing.
Mix for some more minutes until it is cooled down a bit.
Pipe the meringue with a pipping bag on the tart.
Flambé the tips with a Bunsen burner.