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1
Combine the semolina and salt in a bowl. Rub in the softened lard until the mixture resembles coarse crumbs. Add the warm water gradually and work to a smooth, firm dough. Wrap and rest for 30 minutes. The dough is ready when it is supple and no longer sticky to the touch.
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2
Break the fresh cheese into a bowl and mix with the finely grated lemon zest until evenly distributed. Press the mixture into flat discs roughly 10–11 cm in diameter and about 1 cm thick. Refrigerate until cold and firm — cold cheese is easier to encase and resists bursting through the pasta during frying.
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3
Roll the rested dough thinly on a lightly floured surface. Cut rounds of 12–15 cm in diameter — the seadas must be generous and dramatic, never small. Lay a cheese disc at the centre of one round, leaving a clean border. Cover with a second round of the same diameter.
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4
This is where the dish lives or dies. Seal the edges by pressing firmly with the fingertips, expelling any air pockets, then crimp a second time with a fork or the back of a pastry wheel to create a decorative, secure border. Hold each seada up to the light and inspect the seal — any gap will allow the molten cheese to escape into the oil.
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5
Heat the olive oil or lard in a wide, deep pan to 170 °C. Fry the seadas in batches, turning once, until the pastry is deeply golden and shatteringly crisp on both sides. The surface should blister and colour evenly with no pale patches — this indicates the dough has cooked through and the cheese within is molten.
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6
Lift the seadas from the oil, drain briefly, and transfer immediately to warmed plates. Pour the gently warmed corbezzolo honey directly over the surface so it flows freely across the pastry. Serve at once — the pastry crunches, the cheese stretches and flows, and the honey's bitterness plays against the cheese's salt and tang. Once cool, the cheese solidifies and the pastry softens; the dish cannot be recovered.