In a small saucepan, combine the syrup ingredients. Once it comes to a boil, simmer for 4 minutes, then set aside to cool.

Beat the eggs with the sugar.

In a large pot, add the milk. While it's still cold, add the beaten eggs with sugar, the semolina, butter, and lemon peel. Stir constantly until the mixture thickens slightly.

Once thickened, remove from heat and add the vanilla extract. Stir to combine.

Brush a baking pan with melted butter. Layer 7 sheets of phyllo dough in a crisscross pattern, letting half of each sheet hang over the edge of the pan and brushing each sheet with butter. Pour in the custard, then fold the overhanging phyllo over the custard. Cover with 7 more sheets of phyllo, brushing each with butter. Brush the top sheet as well.

Score the top with a knife and sprinkle lightly with water. Bake in a preheated oven at 320°F (160°C) with fan for about 1 hour.

As soon as it comes out of the oven, pour the cold syrup over the pastry and let it soak.