Preheat the oven to 350°F (180°C) for conventional or 320°F (160°C) for convection.

In a saucepan over medium heat, warm the milk with 1 cup sugar, the lemon peel, vanilla, and salt. Gradually add the semolina, stirring constantly with a wooden spoon until the mixture comes to a boil. When the custard thickens, remove from heat. Add the butter and stir until melted and fully combined.

In a bowl, beat the eggs and slowly add them to the custard, whisking constantly so the eggs don’t cook from the heat. Remove the lemon peel from the custard.

Butter a large rectangular or round baking pan. Reserve a little melted butter in a bowl. Using a pastry brush, lightly butter the phyllo sheets and layer them in the pan, covering the entire surface.

Layer 5 sheets of phyllo, buttering each one. Make sure the sheets reach the corners of the pan. Place one more sheet in the center. Pour the custard over the phyllo and spread it evenly. Fold any overhanging phyllo edges inward and brush with butter. Cover with the remaining phyllo sheets, buttering each one as before. Press the edges down with a spatula.

Gently score the top into pieces with a knife, being careful not to cut through the custard. Pour the remaining butter over the top. Sprinkle a little water over the phyllo to help the sheets stick together and prevent them from lifting during baking. Bake on the lower rack for about 50 minutes, or until the phyllo is puffed and golden brown. Let the galaktoboureko cool completely.

Prepare the syrup: In a saucepan, combine 1 cup sugar, 1 1/2 cups water, the lemon peel, and the cinnamon stick. Boil for 5 minutes. Slowly pour the hot syrup over the cooled dessert. Allow the syrup to soak in, then cut the galaktoboureko into pieces and serve.