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Place a medium saucepan over medium heat and add in your milk, sugar, vanilla essence, butter and optional lemon zest.
When the butter starts to melt, give everything a quick stir and pour in your fine semolina flour, whisking continually. You’ll find the mixture will start to thicken in 2-3 minutes. Once thick, take off the heat and allow to cool for 10 minutes.
Pre-heat your oven to 180°C.
Give your thickened milk a quick whisk. If it has formed a slight skin, just mix it in, this is fine. Very slowly pour in the eggs over three batches, whisking fast as you go.
Whisk the egg, vanilla essence, sugar and optional cinnamon in a small dish. Lightly brush or pour over the top of the custard pie and place into the oven.
Bake for 30-40 minutes until cooked through, and the top is nice and browned. Note: If your oven browns the top very quickly, place aluminium foil over the top. This will stop it burning and allow the rest of the pie to cook all the way through.
Allow pie to cool to room temperature before slicing. Best served chilled from the fridge.
Garnish with anything from icing sugar and cinnamon to fresh mint or honey!