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In a saucepan, combine the water, sugar, cinnamon stick, lemon juice, and zest.
Bring to a boil, then simmer for no more than 3 minutes until it thickens slightly.
Remove from heat and set aside.
In another saucepan, warm the milk and brown sugar over medium heat until the sugar dissolves.
Gradually add the semolina and the vanilla while stirring constantly to prevent lumps or burning.
Add the butter and continue stirring until the mixture thickens.
Remove from heat and let it cool slightly for 1-2 minutes.
In a bowl, whisk the eggs, then slowly add them to the cream, stirring continuously until well combined.
Preheat your oven to 180°C (350°F).
Butter a 30x20 cm (13x9 inch) baking dish.
Lay half of the phyllo sheets in the dish, brushing each sheet with melted butter.
Pour the cream over the phyllo layers and spread it evenly. Tuck any extra phyllo inside the pan.
Layer the remaining phyllo sheets on top, brushing each with butter.
Trim any excess phyllo from the edges, and lightly score the top layer into pieces.
Sprinkle a bit of water over the top with your hands, then refrigerate for 20 minutes.
Bake for 1 hour, or until the phyllo is golden brown.
Once the galaktoboureko is out of the oven, pour the warm syrup over it immediately. Let it absorb the syrup for at least 1-2 hours.