Greek Milk Pie (Galatopita)

Steps

1. 1
   Place butter in a pot with the milk and a little water, and heat gently. The butter forms a thin film around the edge of the pot to keep the milk from scorching, so stay close while it heats.
2. 2
   In a separate bowl, combine the semolina with the eggs, sugar, salt, and lemon zest, mixing well into a thick batter.
3. 3
   Once the milk starts to heat through, temper the egg mixture by gradually stirring in a ladle of the hot milk at a time, preventing the eggs from scrambling.
4. 4
   Continue adding the hot milk a little at a time until the egg mixture is warmed through and smooth, then pour the whole mixture back into the pot.
5. 5
   Cook over medium-low heat, stirring constantly, until the mixture thickens and starts to bubble, forming a custard.
6. 6
   Remove from heat and stir in the vanilla extract and a knob of butter for a glossy, smooth finish.
7. 7
   Pour the custard into a baking dish that has been greased with butter and dusted with semolina, spreading it evenly.
8. 8
   Mix a little butter, water, and one egg to make a glaze, and brush it evenly over the top of the custard to create a crème brûlée-like crust after baking.
9. 9
   Bake in an oven preheated to 180°C (350°F) for about 45 minutes, until the top is golden.
10. 10
    Let the pie cool for about 30 minutes before cutting it into triangles or squares.
11. 11
    Optionally sprinkle extra sugar and cinnamon on top before serving for extra flavor.