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1. 01Cool the syrup first.Combine syrup sugar, syrup water, and lemon juice in a small saucepan. Stir over medium heat until dissolved, then simmer for 5 minutes. Remove from heat, stir in honey, and leave to cool. Heat the oven to 350°F / 175°C.
2. 02Thicken the milk.Warm milk, custard sugar, and salt in a saucepan until steaming. Whisk in semolina in a thin stream. Cook over medium-low heat for 5–7 minutes, whisking, until thick like a loose porridge. Remove from heat and stir in custard butter, vanilla, and lemon zest.
3. 03Temper the eggs.Beat eggs in a large bowl. Whisk in a little warm semolina mixture at a time to raise their temperature gradually, then combine with the remaining custard. Do not pour the eggs straight into very hot custard.
4. 04Layer the pastry.Brush the baking dish with some of the phyllo butter. Layer half the sheets in the dish, buttering each and allowing a little to rise at the sides. Spread in the custard. Fold in overhanging edges, then cover with the remaining sheets, brushing each with butter. Gently score only the top pastry into serving-size pieces.
5. 05Bake and add syrup.Bake for 50–60 minutes until deeply golden and the center of the custard reaches at least 160°F / 71°C. Set on a heatproof surface and slowly spoon the cooled syrup over the hot pastry, pausing as it absorbs.
6. 06Rest before slicing.Leave for 1 hour to settle, then cut through the scored lines and serve warm. Refrigerate leftovers within 2 hours of leaving the oven and use within 3 days; the pastry softens during refrigeration.

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