Bring the Anchor Bluetop Milk, sugar, Mainland Butter, semolina, grated lemon rind and cinnamon to the boil in a medium-sized saucepan. Stir continuously over a moderate heat until very thick. Remove from the heat, cover and allow to cool.
Lightly beat the eggs and vanilla together and beat into the custard.
Lightly butter a 20cm x 30cm, deep-sided, slice tin. Brush one sheet of filo lightly with melted butter and place in the tin. Repeat with the further 4 sheets of filo.
Spread in the custard on top. Cover with the remaining sheets of filo pastry, brushing each sheet with butter. Score through the top few sheets of filo pastry in serving size squares.
Bake at 180°C for 45 minutes or until golden. Allow to cool completely before pouring over the syrup. Serve chilled.
Place the sugar, water, cinnamon stick and lemon juice in a saucepan, stirring over a moderate heat until the sugar dissolves. Simmer 2-3 minutes and then allow to cool. Discard the cinnamon stick.
Produces 6 servings