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Preheat the oven to 180 degrees Celsius fan.
In a saucepan, add the milk and sugar and stir frequently over a medium heat. Leave to warm up for 5 minutes.
In a bowl, whisk the eggs, semolina and lemon zest.
Slowly pour the hot milk into the mixture, and whisk continuously.
Pour the mixture back into the saucepan and add the vanilla and butter.
Whisking continuously over a medium heat, cook the custard until a thick consistency akin to bechamel forms.
Remove off the heat.
In a pregreased dish, with a dusting of semolina on top, pour the mixture.
Bake for 45 minutes until golden on top.
Leave to cool fully for at least 3 hours and serve.
Store in the fridge for up to 4 days.