Instructions

1. 1
   Combine sugar, eggs, and semolina in a saucepan. Mix in milk and vanilla beans. Stir in lemon juice.
2. 2
   Bring the mixture to a boil, stirring with a fork the whole time. When it starts boiling, reduce heat to low and keep stirring for another 10 minutes. Remove mixture from the heat, and let cool.
3. 3
   Brush some melted butter over each sheet of phyllo dough.
4. 4
   Butter a pan, and place half the phyllo in it sheet by sheet. Pour the cooled semolina custard over the pastry, and cover with the remaining buttered phyllo.
5. 5
   Sprinkle pastry with a bit of water.
6. 6
   Bake pastry at 356°F / 180°C / Gas mark 4 for 1 hour. Let cool.
7. 7
   Combine water and sugar in a saucepan.
8. 8
   Bring to boil, and simmer for about 10 minutes.
9. 9
   Let syrup cool.
10. 10
    Stir in the lemon juice once cooled in order to preserve the vitamin C.
11. 11
    Brush the finished pastry with syrup, and serve.