Heat milk in a saucepan over medium heat until small bubbles form around the edge of the saucepan. Remove from heat. Using an electric beater, beat eggs and sugar until pale and thick. Gradually stir in milk then add semolina in a steady stream. Stir constantly, over a medium-low heat for 15-20 mins or until mixture thickens. Remove from heat and stir in lemon rind, vanilla and 40g butter. Stir until butter has melted. Cover surface with baking paper. Cool.
Preheat oven to 200C. Lightly grease a 20cm round cake pan. Melt remaining butter in a small saucepan. Place a sheet of filo onto a flat surface. Brush with butter. Repeat 3 times. Line prepared baking pan with filo stack, leaving ends to overhang. Repeat layering with remaining 4 sheets of filo. Place second filo stack into cake pan, across the first layer. Spoon cold custard into filo shell. Fold overhanging filo over custard. Brush with butter.
Bake for 20-25 mins or until golden. Line a baking tray with baking paper. Turn onto lined tray and remove cake pan. Bake for a further 15 mins until golden. Cool. Serve drizzled with lemon syrup and thick yoghurt or cream.
To make syrup, place sugar, 3/4 cup water, 1/3 cup lemon juice and lemon rind in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 3 mins. Cut into wedges to serve.
Tip: As a delicious alternative, the lemon can be replaced with orange.
