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1
In large saucepan, heat milk to just below boiling.
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2
Remove and set aside.
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3
In a bowl, beat egg yolks, sugar and semolina until pale yellow.
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4
Whisk in milk.
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5
Return mixture to clean saucepan and set over low heat.
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6
Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
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7
Stir in vanilla and lemon zest: set aside.
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8
Preheat oven to 375u00b0F Butter a 9-by-13-inch baking pan.
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9
Lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
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10
Do not butter last layer.
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11
Pour custard over phyllo, taking care not to disturb the pastry.
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12
Gently smooth with a spatula.
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13
Lay remaining phyllo over custard, brushing each layer with butter.
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14
Carefully tuck excess phyllo into sides of pan.
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15
With a sharp knife, score top few layers into 3-inch squares.
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16
Bake 45 to 50 minutes until golden.
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17
Lower temperature if it browns too quickly.
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18
While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
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19
Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
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20
Remove pastry and cut though score marks to bottom of pan.
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21
Let cool completely then pour on hot syrup and serve.
