Galaktoboureko (Greek Custard Pie)

Instructions

1. Make the syrup first so it has time to cool completely. Combine the sugar, water, honey, cinnamon stick, and lemon peel in a saucepan and bring to a boil without stirring. Lower the heat and simmer gently for about 8 minutes, then stir in the lemon juice and set the syrup aside to cool fully to room temperature.
2. Warm the milk in a large, heavy-bottomed pot with the lemon zest and vanilla until it is hot but not boiling, then remove it from the heat.
3. In a separate bowl, whisk the eggs, egg yolks, sugar, and salt together until pale, then whisk in the semolina until no lumps remain.
4. Temper the egg mixture by slowly ladling in about a third of the warm milk while whisking constantly, then pour the tempered eggs back into the pot with the rest of the milk.
5. Set the pot over medium-low heat and cook, stirring constantly with a whisk or wooden spoon, for 10 to 15 minutes, until the custard thickens enough to coat the back of a spoon and small bubbles just begin to appear at the edges. Remove from the heat and stir in the cold butter until it melts and disappears into the custard, then cover the surface with a piece of plastic wrap or buttered parchment to stop a skin from forming.
6. Preheat the oven to 350°F (175°C) and butter a 9x13-inch baking pan.
7. Lay one phyllo sheet in the pan, letting the excess climb up and over the sides, and brush it lightly with melted butter. Repeat with 6 or 7 more sheets, brushing each one, to build the base and line the sides of the pan.
8. Pour the cooled custard over the phyllo base and spread it into an even layer with a spatula.
9. Fold any overhanging phyllo back over the custard, then layer another 6 or 7 buttered sheets on top, tucking the edges down against the sides of the pan to seal the filling in completely.
10. Using a sharp knife, score the top layers of phyllo into serving-size squares or diamonds, cutting only through the top few sheets so the custard stays contained. Lightly flick a few drops of water over the top layer to keep it from curling as it bakes.
11. Bake for 45 to 60 minutes, until the top is deeply golden and crisp and the custard is fully set. Rotate the pan halfway through for even color.
12. This is the step that makes or breaks galaktoboureko: as soon as the pie comes out of the oven, ladle the completely cooled syrup evenly over the hot pastry, working slowly so it has time to soak in rather than pool on top. The sharp contrast between the hot pie and cold syrup is what pulls the syrup deep into the layers without turning the phyllo soggy.
13. Let the pie rest, uncovered, for at least 2 hours so the syrup fully absorbs and the custard sets to a sliceable firmness. Cut along the scored lines and serve at room temperature or slightly warm.