Ingredients (16 tarts)

• 7dl (a little less than 3 cups) milk
• 5 egg yolks
• 3 lemon peels 
• 3 tbsp cornflour (Maizena) 
• 250g (1+1/4 cups)  sugar
• Puff Pastry (270g or 9.5oz)

Instructions (Time: 1 hour)

Start by making a roll with the puff pastry beginning on narrowest side.

Slice the roll in 16 equal parts (~2 cm or 0.8in each).

Place a piece of pastry in each cup. Wet your fingers and push the pastry with your thumbs so that it forms a cup. Make sure to leave the bottom a lot thinner than the sides.

Now for the filling: mix all the ingredients.

And cook the mixture on the stove top at medium heat while mixing constantly.

After 15 minutes it will transform itself from a liquid mixture to a much thicker mixture.

Preheat your oven to 200ºC (390ºF). Remove the lemon peels and place the mixture in each muffin cup, leaving a little space between the top of the pastry and the filling. 

Bake in the oven for 30 minutes. And that’s it!

Serve as it is or add a little cinnamon and powdered sugar, accompanied by an espresso if you can. :)