Ingredients:
For the syrup:
600 ml water
750 g sugar
1 lemon, zested and juiced
For the custard:
6 small eggs
250 g sugar
1 tablespoon lemon juice
250 g fine semolina
1 litre full cream milk
2 tablespoons unsalted butter
400 g filo pastry (ready-made is fine)
250 g unsalted butter, melted
Method:
1. To make the syrup, place the water, sugar, lemon zest and juice in a saucepan over low heat. Stir with a wooden spoon to dissolve the sugar, then gently bring to the boil. Reduce heat and simmer for 15 minutes. Leave to cool.
2. To make the custard, beat eggs and sugar together until thick. Stir in lemon juice, semolina and milk. Transfer to a heavy-based saucepan over low-medium heat. Stir constantly, when mixture is thick, remove from heat and stir through the butter. Set aside to cool to room temperature.
3. Preheat oven to 180°C. Oil a medium sized rectangular baking dish and layer half the sheets of pastry in it one by one, brushing each with melted butter. Make sure the pastry covers the sides of the dish.
4. Pour on the custard, then layer over and butter the other half of the filo pastry.
5. Mark slices in squares of 5 cm by cutting through the top layer of pastry. Sprinkle with water and bake for 45 minutes.
6. Pour syrup over whilst the dish is hot.
7. Let cool, the cut into slices.