| 1 | Oven temperature: 190 c (375°F) cooking time: 1 hour combine milk and cornflour in a heavy pan. |
| 2 | Blend in beaten eggs and add salt and sugar. |
| 3 | Place over medium heat and stir constantly until thickened and bubbling. |
| 4 | Remove from heat, stir in vanilla essence and cover top of custard with buttered paper to prevent a skin forming. |
| 5 | Place kataifi in a large bowl and gently separate strands with fingers. |
| 6 | Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the butter. |
| 7 | Put half the kataifi in the base, pressing it down to make it compact. |
| 8 | Drizzle ?cup butterr evenly over it. |
| 9 | Pour custard filling over kataifi, spreading it evenly. |
| 10 | Top with remaining kataifi. |
| 11 | Spread evenly and pat down gently. |
| 12 | Pour remaining melted butter evenly over top. |
| 13 | Bake in a moderately hot oven for 45 minutes until golden brown. |
| 14 | Remove from oven and leave until cool. |
| 15 | Dissolve sugar in water over medium heat, add lemon rind and cinnamon bark and bring to the boil. |
| 16 | Add lemon juice and boil over medium heat for 15 minutes, skimming when necessary. |
| 17 | Do not stir once syrup is boiling. |
| 18 | Strain hot syrup over cooled pastry. |
| 19 | Leave until cold and cut into diamond shapes to serve. |
| 20 | Note: the previous recipe is the traditional way in which this dessert is made. |
| 21 | As the custard and syrup soften the kataifi, many good cooks use the following method for a crisp finish: prepare the syrup as directed above and leave until cool. |
| 22 | Place the kataifi in a bowl and loosen stands. |
| 23 | Pour on ?cup melted, unsalted butter and mix with fingers to coat strands. |
| 24 | Spread kataifi in two buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and press down to make it compact. |
| 25 | Bake in a moderately hot oven for 20-25 minutes until golden - take care that it does not become too brown. |
| 26 | Remove from the oven and pour cooled syrup evenly over hot kataifi in each dish. |
| 27 | Cover each dish with a tea towel so that kataifi softens slightly, otherwise it will be difficult to cut. |
| 28 | Make custard as directed in previous recipe and pour while hot onto kataifi in one dish. |
| 29 | Invert other dish of kataifi on top of the custard. |
| 30 | Leave uncovered until cool, then cut into diamond shapes to serve |
