Custard Pie (galatoboureko)

Heat sugar and milk in a saucepan, adding the semolina a little at a time, stirring constantly. Before it thickens completely, remove from heat, wait until the boiling ceases and then add the eggs and vanilla very gradually. Spread 6 sheets of pastry in an oblong baking tin, coating each one with butter, which should have been melted beforehand. Then spread the mixture in the tin evenly and cover with the other 6 sheets of fyllo, coating each one as before. Mark out the top sheet into squares to make serving easier once the pastry has cooled. Allow the oven to heat and bake the sweet for about 30 minutes. Put the sugar and water in a pan and boil for 10 minutes, adding the lemonpeel, the lemon juice and the vanilla. Pour the syrup hot over the custard pie, then cut to serve once cooled.