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In a saucepan, pour the milk and add the lemon zest. Heat gently until warm but not boiling, then remove from heat and let it infuse for about 10 minutes.
In a mixing bowl, whisk the egg yolks and corn starch together until smooth and creamy.
Remove the lemon zest from the milk. Slowly pour the warm milk into the egg mixture while whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon or whisk until it thickens and coats the back of the spoon.
Remove from heat and let it cool slightly. Pour into serving dishes or a large bowl.
Chill in the refrigerator for at least 2 hours before serving.
Serving Tips
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