Beat the eggs with the sugar until thick and creamy. Add the semolina, milk, and lemon zest.
Simmer over low heat, stirring constantly, until the mixture thickens. Remove from heat.
Stir in 3 tablespoons of butter. Butter a 9" x 12" x 2" baking pan and layer 2/3 of the filo sheets, brushing each sheet with melted butter.
Let the edges of the filo hang over the sides of the pan.
Pour the custard mixture over the layered filo and fold the overhanging edges inward to cover the filling.
Layer the remaining filo sheets on top, brushing each with the remaining butter.
Score the top three layers of filo into 6 cm squares using a knife, and sprinkle lightly with water.
Bake in a moderate oven for 45 minutes.
Prepare the syrup: Boil the sugar, water, and lemon juice for 5 minutes.
Pour the lukewarm syrup over the baked galaktoboureko.
Allow it to cool before serving!
Simmer over low heat, stirring constantly, until the mixture thickens. Remove from heat.
Stir in 3 tablespoons of butter. Butter a 9" x 12" x 2" baking pan and layer 2/3 of the filo sheets, brushing each sheet with melted butter.
Let the edges of the filo hang over the sides of the pan.
Pour the custard mixture over the layered filo and fold the overhanging edges inward to cover the filling.
Layer the remaining filo sheets on top, brushing each with the remaining butter.
Score the top three layers of filo into 6 cm squares using a knife, and sprinkle lightly with water.
Bake in a moderate oven for 45 minutes.
Prepare the syrup: Boil the sugar, water, and lemon juice for 5 minutes.
Pour the lukewarm syrup over the baked galaktoboureko.
Allow it to cool before serving!
