Add the sugar, water, cinnamon stick and lemon zest to a small pan and bring to a boil. Allow it to simmer for a couple of minutes until the sugar is dissolved. Add the honey and mix until dissolved. Remove from the stove and leave aside.

In a mixer, beat the eggs and half the sugar until you obtain a meringue-like texture. Leave aside.

Add the remaining sugar, milk, double cream, vanilla extract, and lemon extract (if using) to a saucepan over medium heat. Bring the mixture to a boil.

When it's boiling, immediately add the semolina and whisk until the mixture thickens (about 4 to 5 minutes).

Remove the mixture from the heat and add the butter. Whisk until it's incorporated. Allow it to cool for 5 to 10 minutes until it's lukewarm.

Transfer the beaten eggs and sugar to the semolina mixture and fold gently.

Preheat the oven to 160C (320F). Melt the butter in a saucepan or in the microwave.

Brush as 25 x 35 cm (9 x 11 in) baking pan with melted butter.

Take one sheet of phyllo and spread it in the pan. It's OK if it hangs over the pan. Drizzle generously with melted butter. Add another three sheets repeating the drizzling process.

Spread the custard as evenly as possible. Use a spatula or a wooden spoon and make sure the mixture gets into the corners as well.

Turn in the phyllo that is hanging over and drizzle again with butter.

Add the remaining sheets of phyllo dough on top of the custard, making sure you drizzle them with butter.

When you get to the last sheet, turn it inwards to seal the custard. Drizzle butter over the top.

Cut the pie into 12 pieces and pour all the remaining butter on it.

Bake for 1 ½ hours until golden and crunchy.

Remove the galaktoboureko from the oven and immediately pour the sugar syrup on top. Wait to cool and serve.