Ingredients
Method
- Pour the milk into a saucepan and warm over medium heat until hot but not boiling.
- Whisk the eggs, sugar, and semolina together until smooth. Slowly pour in a ladle of warm milk while whisking, repeating a few times.
- Pour the egg mixture back into the saucepan with the rest of the milk. Cook over low heat, stirring constantly, until thickened into a custard, about 8 to 10 minutes. Stir in the butter, vanilla, and lemon zest. Let cool slightly.
- Brush a 9×13 baking dish with melted butter. Layer half the phyllo sheets in the dish, brushing butter between each layer.
- Pour the warm custard filling over the layered phyllo and spread evenly.
- Cover with the remaining phyllo sheets, brushing butter between each layer. Fold overhanging edges over the top and brush generously with butter. Score into squares before baking.
- Bake at 350°F for 40 to 45 minutes, until deep golden brown. Rotate the pan halfway through.
- While the pie bakes, combine sugar, water, lemon juice, and cinnamon stick in a saucepan. Boil, then simmer for 5 minutes. Remove the cinnamon stick.
- Pour the warm syrup evenly over the hot pie as soon as it comes out of the oven. Let cool completely before slicing along the scored lines.
Notes
A few small adjustments can improve texture and flavor. Use fine semolina instead of coarse, since it blends into the custard more smoothly and avoids a gritty texture. Let the custard cool for a few minutes before pouring it over the phyllo, so it doesn’t turn the bottom layers soggy too fast. Adding a splash of orange zest along with the lemon gives the filling a slightly different citrus note. Always pour cold syrup over a hot pie, or hot syrup over a cooled pie, since matching temperatures on both sides keeps the phyllo from turning soft.