Melt half the butter in a round (35 cm. diameter) buttered cake pan. Cover the bottom of the pan (allowing some of the kadayif to spread over the sides of the pan). Pour the cream (directions below) over the shredded dough. Cover with the remaining kadayif, folding the excess of the lower layer over the top.

Place in a warm oven until the top becomes golden brown. While the kadayif is baking, prepare the syrup by boiling the sugar, water and 2 soup spoons of lemon juice.

As soon as you remove the kadayif from the oven, pour the boiling syrup over it. Let cool, then slide it onto a serving dish. To prepare the cream:

Place 3 beaten eggs, 150 grams rice flour, and the grated lemon rind in a saucepan. Slowly stir in the cold milk. Bring to a boil on a low heat, stirring constantly. Remove from the heat and pour while still hot over the kadayif.