Prepare the Lemon Custard:
Combine Ingredients:
In a saucepan, whisk together 2 egg yolks and 100 g sugar until well combined.
Add the juice of 2 lemons and 50 g of corn starch (or flour). Mix well.
Gradually add 300 ml of milk, whisking continuously to avoid lumps.
Cook the Custard:
Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
Once thickened, remove from heat and let the custard cool completely.
Prepare the Pastry:
Mix Wet Ingredients:
In a large bowl, beat 3 eggs and 120 g sugar until light and fluff
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