Prepare the cheese cream: Separate the egg yolks from the whites. In the mixer, beat the anthotiro cheese, sugar, lemon juice and zest, and corn flour, until they become a fluffy mixture. Add the egg yolks one by one, stirring. Beat the whites into a light meringue and add it to the anthotiro mixture. Stir softly. Prepare the kataifi according to the instructions and bake in a preheated oven at 180°C for approx. 45 min, until the surface turns golden brown. Once the kataifi is baked, take it out of the oven and leave it to cool down.

For the syrup: In a saucepan, add the sugar and water, and the lemon, cut in half. Boil the syrup for 7-8 min, take out the lemon and pour the syrup over the kataifi. Carve in portions and leave it to soak in the syrup for 1 hr before serving.

For the Kataifi with cream:
Spread the kataifi and divide it in two parts. Butter the inside of a round baking pan with 24 cm diameter. Spread one part of the kataifi and sprinkle with half the melted butter.

Pour the cream on top the kataifi and spread it all over.

Cover with the other part of the kataifi and pour the remaining butter on top.