Ingredients
1. Commercial phyllo dough (12 sheets)
2. vanilla extract (1/4tsp)
3. eggs (4)
4. semolina (3/4c)
5. granulated sugar (1 1/4c)
6. sliced peel of (1lemon)
7. whole milk (4 1/4c)
8. butter, melted (6 ounces)
9. For Topping:- Ground cinnamon, confectioner’s sugar

Method Of Preparation:-
1. Take a saucepan, place it over heat. Warm milk and lemon peel in it. Add semolina in it and mix it with wooden spoon until it gets blended and thickened.

2. Take a mixing bowl, beat eggs, vanilla and sugar in it until the mixture becomes light and then add it into the pan. Cook it over medium low heat until it reaches to the consistency of custard.

3. Now take off the pan from heat, throw out the lemon peel and then keep it to cool completely. Stir the custard irregularly.

4. Heat the oven to 350 degrees F or 180 degrees C. Take a baking pan of 13*9*2-inch, brush it lightly with butter. Line the bottom of the pan with 8 sheets of phyllo and brush each sheet with melted butter.

5. Place custard filling on phyllo sheet. Fold the excess part of phyllo over the custard. Top with the rest of the phyllos and brush each phyllo with butter.

6. Lightly spray water on the top and then bake it for about 30 to 40 minutes at 350 degrees F. Bake it until the top changes to golden brown in color. Take it out from oven dust cinnamon and confectioner sugar on it while it is warm and then serve it.