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1
Heat the milk to just below boiling point.
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2
Remove from the heat and set aside.
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3
Beat the egg yolks and sugar and vanilla in a large bowl until pale and creamy.
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4
Beat in the semolina and then gradually beat in the hot milk.
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5
Rinse out the saucepan and return the custard mix to a low heat.
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6
Cook stirring constantly with a wooden spoon until the custard is thick enough to come away from the sides of the pan.
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7
About 6 minutes or so.
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8
Transfer to a bowl and press some waxed paper on top of it to stop a skin forming.
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9
Heat oven to Gas 5 / 375F / 190C.
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10
With a wire whisk beat the custard until smooth.
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11
Whisk the egg whites until they hold stiff peaks.
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12
Stir one third into the custard to lighten it and then quickly fold in the rest.
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13
Divide the pastry into 2 portions.
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14
Rewrap one and refrigerate.
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15
Lightly brush a 9x13-inch cake tin with melted butter.
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16
Line with 1 pastry sheet pushing it up the sides with your knuckle.
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17
Brush with butter and lay another sheet on top.
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18
Repeat with the remaining unrefrigerated pastry but do not brush the last sheet.
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19
Pour the custard into the tin very carefully.
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20
Lightly smooth with a palette knife and gently fold over any pastry extending beyond the edges of the tin.
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21
Remove the next phyllo from the fridge.
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22
Lay one sheet over the custard letting it hang over the sides of the tin and brush lightly with butter.
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23
Repeat and do not butter the last sheet.
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24
Lightly tuck the top sheets all round the edges of the pie.
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25
Butter the top sheet and then score into squares with a very sharp knife.
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26
Reduce the oven to gas 4 / 350F / 180C.
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27
Bake the pie in the centre of the oven for 40 minutes until the custard is set.
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28
It should be golden brown and should move only slightly.
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29
Cover with foil if it browns too quickly.
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30
Syrup: Combine the honey, sugar, orange zest and 16 fl.
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31
oz.
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32
/ 475 mL water in a pan.
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33
Bring to the boil, and simmer for 10 minutes until the syrup lightly coats the back of a spoon.
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34
As soon as you remove the pie from the oven, cut down through the scores to the bottom of the tin.
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35
Add the lemon juice and flower water to the syrup and pour over the pie.
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36
Serve cold.
