GENERAL INGREDIENTS:
Whole milk
Unsalted butter
Phyllo dough
Fine semolina (pasta flour)
Cornstarch
Sugar
Kosher salt
Vanilla extract
Eggs
Lemon zest
EQUIPMENT:
Measuring cups and spoons
13 x 9 x 2-inch baking pan, for pie
2- or 3-quart saucepan with mixing spoon, for preparing custard
Small 1-quart saucepan, for preparing syrup
Cutting board and sharp knife, for cutting phyllo dough
Clean kitchen towel, for covering phyllo and preventing from drying out
Small bowl (if using microwave oven) or small saucepan (if using stove), for melting butter
Pastry brush, for brushing each phyllo layer with butter