400g box of phyllo pastry sheets, defrosted, at room temperature
Preheat oven to 180C.
Make the syrup by combining sugar and water in a small saucepan. Bring to a boil over medium heat. Add lemon peel, reduce heat to low and cook for 10 minutes. Remove from heat, add lemon juice and set aside to cool.
Make the custard by heating the milk over low heat. Beat together the eggs and sugar then add the fine semolina, lemon juice, and grated lemon peel.
Add the hot milk to the egg mixture then return to the pot, cook on low heat until thickened.
Remove from heat immediately and set aside.
Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. You will use approximately half the phyllo sheets for the bottom of the pastry. Begin by layering sheets one by one in the bottom of the pan, making sure to brush each one thoroughly with melted butter.
Add the cooled custard in an even layer on top of the sheets, smoothing the surface with a spatula. Fold the phyllo sheet flaps in over the custard layer. Add the remaining sheets on top, brushing each sheet with melted butter. Bake in a preheated oven for 20 - 30 minutes or until the phyllo turns a deep golden colour.