| 1 | Cooking time: 1 hour oven temperature: 180¦c (350°F) mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt in a heavy-based saucepan and heat until thickened, stirring constantly. |
| 2 | Let custard bubble gently over low heat for 5 minutes. |
| 3 | Take from heat and remove cinnamon. |
| 4 | Cover with a piece of buttered paper to prevent skin forming. |
| 5 | When cool, blend in eggs and vanilla. |
| 6 | Butter a 33 x 23 cm (13 x 9 inch) oven dish. |
| 7 | Place half of the filo pastry sheets in the dish, brushing each sheet with the melted butter. |
| 8 | Pour in custard and top with remaining sheets, again brushing each with butter as it is placed in postition. |
| 9 | Brush top with remaining butter and score through top sheets of filo in 8 cm (3 inch) squares or diamonds. |
| 10 | Sprinkle top lightly with water. |
| 11 | Trim edges and bake in a moderate oven for 45 minutes until pastry is golden brown and custard is set when tested with a knife. |
| 12 | Remove from oven and cool thoroughly in the dish. |
| 13 | Dissolve sugar in water over low heat, increase heat to medium and bring to the boil. |
| 14 | Add cinnamon bark and lemon juice and boil for 10 minutes. |
| 15 | Cool syrup to lukewarm before straining and pouring over the cool pie. |
| 16 | Leave until cold before serving. |
