Beat the eggs with the sugar until the mixture is thick and add the semolina, milk and grated lemon zest. Make stirring continuously, on low fire, until thickened. Remove from heat and add 3 tablespoons of butter.
Spread a buttered mold 22 x 25 x 5 cm in size with 2/ 3 of the sheets of dough, each of which has been buttered. The dough must protrude above the mold. Pour the mixture of milk into the mold and fold the edges over it. Cover with the rest of the buttered pastry sheets. Pour the butter over it. Score 7, 5 cm squares on the top 3 sheets and moisten the surface with water. Bake in the oven at medium heat for 45 minutes. Cool.
Make the sugar, the water and the juice of one lemon together for 5 min. and pour this syrup over the “ghalaktoboureko” when it has become lukewarm. Put to cool before serving.
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