In a medium saucepan combine the sugar, water, honey, cinnamon, and lemon zest. Heat and stir until the sugar is dissolved and then transfer to a measuring cup with a pour spout and let cool.

In a saucepan, bring the milk, cream, and ½ cup (4oz/115g) of the sugar to a boil.

Immediately add the semolina and whisk until thickened, about 5 minutes. (make sure to use a whisk to avoid any lumps.

Remove from the heat, stir in the butter, vanilla, and lemon zest and let cool until it is warm but not too hot to touch, about 10 minutes.

In a large bowl with an electric mixer, beat the eggs and the remaining ¼ cup (2oz/57g) sugar until fluffy, then add the cooled semolina mixture and mix until well combined. Set aside.

Preheat the oven to 350°F (180°C).

Unroll the phyllo dough and cover it with a damp towel.

Lightly brush a 9x13-inch (23x33cm) pan with butter and lay a sheet of phyllo dough in the pan, allowing the excess to hang over the sides. Brush lightly all over with butter and repeat until you have 10 sheets of phyllo dough, each brushed lightly with butter.

Spread the custard evenly over the dough and fold the excess dough over the custard.

Top the custard with the remaining sheets of phyllo, brushing each layer all over with butter and allowing the excess to hang over the edges.

When you are done, tuck the excess dough into the edges of the pan to seal in the custard and generously brush the top of the pastry with butter.

With a sharp knife, cut the pastry into 12 equal portions and bake for about 1 ½ hours, until the pastry is a deep golden brown.

Remove from the oven and immediately pour the cold syrup evenly over the hot pastry. Let the syrup soak into the pastry for at least 4 hours before serving. Store and leftovers in the refrigerator for up to 3 days.