Make the syrup

• Add all the syrup ingredients to a medium saucepan. Stir and bring to a boil. Let the syrup boil for 4 minutes. Remove from heat and let it cool.

Preheat the oven to 320°F / 160°C

Prepare the baking pan with phyllo

• Melt the ghee in the microwave or on the stove.
• Brush with ghee a 9.5 inches diameter round pan.
• Divide the phyllo sheets into two packs. Usually, there are twenty sheets per whole package*. Put one group of ten aside, covered with the package's protective plastic so it doesn't dry out.

  *If quantity differs, divide by two.

  Take the first ten sheets. 

  Take the other ten and trace a circle one inch wider than the diameter of your pan. Cut the sheets with the sharp tip of a knife or a pastry cutter into this circular shape. Cover the cut sheets with a damp kitchen towel to keep them soft.*

  Take the other ten and trace a circle in exactly the diameter of your pan. Cut the sheets with the sharp tip of a knife or a pastry cutter into this circular shape. Cover the cut sheets with a damp kitchen towel to keep them soft.*

  * You can save the extra pieces of phyllo sheets in the freezer wrapped in plastic to make a small batch of hand pies, cheese pies, etc.
• Layer the larger phyllo sheets on top of each other in your pan after brushing each one with ghee.

  Build a wall with phyllo at the edge of your pan. Brush with more ghee to help phyllo stick together. 

  Important. Cover the pan with a damp kitchen towel to keep the phyllo soft.

Make the custard

• Put the milk, heavy cream, half the sugar, and the lemon zest in a saucepan and heat it over medium heat.
• Using a whisk, mix the rest of the sugar with the corn flour and the egg yolks in a bowl.
• Just before the milk boils, pour ⅓ into the egg mixture and mix.
• Pour the egg mixture into the pot with the rest of the milk.

  Continue mixing until the cream thickens and begins to curdle.
• Remove from heat, and as it is hot, pour it into the pan, and spread it evenly.

  Fold the edges of the phyllo over the custard.
• Take the remaining ten phyllo sheets, brush each one with ghee, and layer them on top of the custard. Tuck the edges and make them neat.
• Lightly score the galaktoboureko into serving portions (the knife should not reach all the way down).

  Bake for about 1 hour, until the top is golden brown.
• Take the galaktoboureko out of the oven and immediately pour the cold syrup all over the phyllo sheets with a ladle.

  Use all the syrup.
• Let the galaktoboureko cool, cut and serve. It is best enjoyed at room temperature. Store in the refrigerator for one week.