3 c. milk
1 1/2 c. sugar
1 c. fine farina
5 eggs
3 tbsp. sweet butter
2 tsp. vanilla extract
1 lb. fillo
1/2 c. sweet butter for filo

SYRUP:

3 1/2 c. sugar
2 1/2 c. water
1 lemon peel
1 tsp. lemon juice

Combine sugar, eggs and vanilla; beat well. In a pot place milk on low fire, stirring with wooden spoon, until it steams. Then place farina, always stirring until thickened, add butter, followed by egg mixture, stirring. Remove from fire.

In a well greased pan, place half of fillo leaves one at a time, using a pastry brush with butter on each. Place custard mixture in between, then the rest of the filo leaves. Cut into squares and place in 325 degree oven for 25 to 35 minutes. Prepare syrup in meantime. Combine sugar and water in a pot, bring to a medium boil, 5 minutes. Add lemon peel, lemon juice for another 5 minutes. When custard is done, remove from oven and pour syrup slowly on top. Allow to cool and serve.