Pastry Cream

• ¼ cup cornstarch
• 2 cups milk
• 2 egg yolks

Dissolve the cornstarch in ½ cup of the milk. Place the remaining 1½ cups milk in a saucepan, add the egg yolks, sugar, and cornstarch mixture. Place over medium heat and stir until thickened. Add the grated lemon peel if using, stir, spoon into a bowl, cool, then chill.