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In a medium saucepan, heat the milk with the lemon peel over medium heat until it almost boils. Remove the peel before the milk boils.
In a bowl, whisk together semolina, sugar, salt, and cornstarch.
Slowly pour the hot milk into the semolina mixture while whisking continuously to avoid lumps.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens (about 5-7 minutes).
Remove from heat and stir in lemon juice and vanilla extract.
Beat the eggs in a separate bowl, then gradually add a few spoonfuls of the warm semolina mixture to the eggs while whisking (tempering the eggs).
Pour the egg mixture back into the saucepan and stir well.
Pour the custard into a greased baking dish.
Bake in a preheated oven at 180°C (350°F) for about 40 minutes or until the top is golden and set.
Let it cool before slicing and serving.
Serving and Storage Tips:
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