Melt butter in a saucepan over medium-low heat, continuing to heat until it turns a dark amber color and becomes fragrant (beurre noisette). Remove from heat immediately.

Preheat oven to 375F (190C).

Brush the first sheet of phyllo pastry with the browned butter.

Scrunch up the buttered phyllo pastry as if making a paper fan.

Lay the buttered and scrunched phyllo fan lengthwise in an 18 X 10 inch baking pan.

Repeat the buttering and scrunching process with the remaining phyllo sheets, filling the pan completely.

Tear any remaining phyllo to fill in any gaps.

Pour any remaining browned butter over the pastry.

Bake in the preheated oven for 25-30 minutes, until dark golden brown.

In a large bowl, combine condensed milk and 2 1/2 times its container of hot water.

Add milk, vanilla, and lemon zest to the condensed milk mixture.

Whisk to blend and then add the eggs, whisking again to blend.

Pour the milk mixture over the baked filo pastry.

Continue baking for another 45 minutes, until the custard is set.

The pastry is done when it appears set when gently pressed upon, with no liquidy custard visible.

Cut into 4 strips lengthwise and 4 strips crosswise to produce 16 pieces.

Liberally sift icing sugar over the pan.

Be generous with cinnamon dusting.

Serve hot, warm, or at room temperature.