In a saucepan, combine milk, sugar, semolina, butter, vanilla, salt and lemon peel.

Bring to a boil over medium heat, whisking constantly until thickened.

Remove from heat and let cool slightly.

Beat eggs in a separate bowl.

Stir eggs into the milk mixture and set aside.

Preheat oven to 350 degrees F (175 degrees C).

Butter a 9x13 inch baking pan.

Line the pan with half of the phyllo sheets, brushing each with melted butter and allowing edges to overlap.

Spread the custard evenly over the phyllo.

Cover with the remaining phyllo sheets, brushing each with melted butter.

Trim the edges and fold in to seal the filling.

Brush the top with melted butter and seal edges with cold water.

Bake for 45 minutes or until golden brown.

While baking, make the syrup: combine sugar, water, lemon juice and lemon peel in a saucepan.

Boil for 10 minutes.

Once the Galaktoboureko is baked and still hot, spoon syrup over it gradually.

Cool completely before cutting into diamond shapes and serving.