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Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Preheat your oven to 200°C (390°F).
Roll out the puff pastry and cut it into squares.
Place the pastry squares on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until golden brown. Remove from the oven and let cool.
In a saucepan, heat the milk with the lemon zest until it begins to boil. Remove from heat and let it cool slightly.
In a bowl, whisk the egg yolks with the sugar until pale and creamy. Add the cornstarch and mix well.
Slowly pour the warm milk into the egg yolk mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
Remove from heat and let cool completely.
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