Step 1

Bring the milk almost to a boil in a saucepan over medium heat.

Step 2

Remove from the heat and set aside.

Step 3

In a separate bowl, use an electric beater to beat the lemon zest, eggs, sugar and vanilla essence (or paste) in a bowl until pale and creamy.

Step 4

Stir the cornflour into the egg mixture.

Step 5

Whisk through the milk.

Step 6

Pour the mixture into a clean saucepan and whisk over a low heat for 5-8 minutes or until the mixture starts to boil.

Step 7

Continue to whisk for 2-3 minutes or until the custard has thickened slightly.

Step 8

Pour the mixture into a bowl and cover the top with plastic wrap (to stop the custard from forming a skin).

Step 9

Place into the fridge for at least 30 minutes to cool and thicken.

Step 10

Spoon the cooled custard into the pastry shells and top with fresh raspberries and icing sugar.

Step 11

Place the lemon zest, sugar and cornflour into the TM bowl and mill on Speed 9 for 10 seconds.

Step 12

Add the milk, eggs and vanilla essence (or paste) to the bowl. Cook for 7 minutes, 90 degrees, Speed 4.

Step 13

Pour the mixture into a bowl and cover the top with plastic wrap (to stop the custard from forming a skin).

Step 14

Place into the fridge for at least 30 minutes to cool and thicken.

Step 15

Spoon the cooled custard into the pastry shells and top with fresh raspberries and icing sugar.