Bake Play Smile
Heat the milk in a saucepan over medium heat, bringing it almost to a boil. Once done, remove from the heat and set aside.
In a separate bowl, use an electric beater to combine the lemon zest, eggs, sugar, and vanilla extract until it's pale and creamy. Sift the cornflour into the egg mixture.
Stir in the hot milk.
Pour the mixture into a clean saucepan and whisk over low heat for 5-8 minutes until it begins to boil.
Pour the custard mixture into a container and cover it with plastic wrap, placing it directly over the top of the surface (to prevent a skin from forming).
Pour the custard mixture into a container and cover it with plastic wrap, placing it directly over the top of the surface (to prevent a skin from forming). Chill for 30 minutes.
Carefully spoon the cooled custard into the pastry shells, then garnish with raspberries and a light dusting of icing sugar.