Galaktoboureko

In a deep saucepan, heat milk and semolina, stirring constantly until it reaches the boiling point. Remove from heat; cool 5 minutes. In a bowl, beat eggs and sugar until fluffy; add the semolina mixture; add 1/2-cup melted butter and lemon rind; blend well. Place 8 phyllo sheets in a buttered 13x9-inch baking pan, BRUSHING EACH sheet generously with butter. Allow phyllo to extend up sides of pan. Spread filling evenly over phyllo; fold overhanging phyllo over the filling and brush with butter. Cover with 8 buttered phyllo sheets, which have been trimmed to fit pan. With a sharp knife, score only through the top phyllo layers making 4 equal rows, lengthwise. Sprinkle a few drops of cold water over top. Bake at 350-degrees for 45 minutes. Drizzle cold syrup over hot pastry and return to oven for 5 minutes; let stand 2 hours, before serving. Cut into diamonds or squares. Galaktoboureko is best served the day it is made. Refrigerate any leftovers. This tends to get a bit soggy after a couple days. Makes 24 pieces. Syrup: Combine al ingredients and bring to a boil. Reduce heat; simmer for 10 minutes.