Step 1

In a medium, heavy saucepan, over medium heat, combine the milk and lemon peel.

Step 2

When the milk starts to steam, remove from heat (do not allow milk to boil). Let stand for at least 10 minutes allowing the lemon peel to infuse the milk.

Step 3

Meanwhile, whisk eggs with sugar for one minute.

Step 4

Sift cornstarch and salt together.

Step 5

Add these dry ingredients to egg mixture.

Step 6

Whisk continuously for about 5 minutes or until the mixture becomes light-colored.

Step 7

Remove lemon peel from the milk.

Step 8

While whisking continuously, add a ladle of hot milk to the egg mixture.

Step 9

Gradually add all the hot milk while whisking.

Step 10

Transfer mixture to saucepan and over medium heat, whisk continuously for about 5 minutes. Mixture will thicken. Do not allow mixture to come to a boil.

Step 11

Once the mixture has thickened, remove from heat.

Step 12

Allow the mixture to cool down for a few minutes.

Step 13

Add about two tablespoons of cut up butter and whisk into the mixture until fully incorporated,

Step 14

Transfer mixture to a ceramic or glass dish.

Step 15

Place a piece of plastic wrap in direct contact with the pastry cream.

Step 16

Allow to cool for 15-20 minutes.

Step 17

Refrigerate until ready to use  (should be used within 3 days).