Galaktoboureko

Preheat the oven to 350°F. Grease a 9 by 13-inch baking dish.

In a medium saucepan, bring the milk to a simmer over medium-high heat, watching closely so that it does not boil over. Slowly stir in the semolina, and keep stirring until the mixture thickens. Stir in the vanilla, cook 1 minute more, and remove from heat.

In a medium mixing bowl, whisk the eggs together with the sugar until well combined. To temper the eggs, slowly add about 1 cup of the semolina mixture to the egg mixture, whisking vigorously to avoid scrambling the eggs. When well mixed, slowly add the tempered egg mixture back into the hot semolina mixture, again stirring vigorously to avoid scrambling the eggs. Add butter, and stir until it is evenly incorporated. Set the custard aside, but stir every so often so that a skin does not develop on top.

Roll the phyllo dough out on a flat surface, working quickly and keeping it covered to prevent it from drying out. Place 1 phyllo sheet into the baking dish at a time, centering it in the pan and letting the edges hang over the sides. Brush each sheet of phyllo with a little of the melted butter, but do not brush the overhanging edges. Continue in this manner until you have used 9 phyllo dough sheets.

Spread the custard evenly over the 9 layers of phyllo dough. Fold the overhanging phyllo dough over the filling, and then continue to layer the phyllo dough on top, again brushing each sheet with the melted butter, until you have used all of the dough. Trim the top layers of phyllo to fit the baking dish. Brush the top liberally with the melted butter, taking care to seal the top layers closed with it. Sprinkle the top very lightly with about a tablespoon of water.

With a very sharp knife, score the top 4 layers of the phyllo into 16 to 20 pieces, taking care not to cut all the way through into the custard. Bake, uncovered, for 55 to 60 minutes, or until flaky and golden brown.

While the galaktoboureko is baking, make the syrup. In a medium saucepan, stir the sugar and water together, and add the lemon peel. Set over medium-high heat, bring to a boil, and cook for 5 minutes. Skim off any foam that floats to the top. After 5 minutes, stir in the lemon juice, and cook for 1 minute more. Remove from heat, allow to cool to room temperature and remove the lemon peel.

When the galaktoboureko comes out of the oven, immediately ladle the room-temperature syrup over the top. Cool for 45 minutes, and then cut all the way through.