Custard

For the crust: • all-purpose flour (about 300 grams) • unsalted butter, softened (about 120 grams) • plus 1 tablespoon sugar (about 90 grams) • eggs • Lemon zest • salt • For the pastry cream: • milk (about 400 ml) • egg yolks • all-purpose flour (about 30 grams) • plus 1 tablespoon sugar (about 80 grams) •

Shortcrust pastry: • all-purpose flour (about 400 grams) • unsalted butter, cold (about 200 grams) • powdered sugar (about 150 grams) • large egg • egg yolk • vanilla powder or 1 teaspoon vanilla extract • salt • Grated zest of 1 lemon • Custard: • whole milk (500 ml) • egg yolks •

refrigerated pie crust • lactose-free milk or rice milk (400 ml) • sugar (100 grams) • egg yolks • cornstarch (or Maizena) (40 grams) • Limoncello, to taste • Lemon zest, to taste

rectangular puff pastry • egg yolks • whole eggs • sugar • cornstarch • flour • milk • zest of one lemon

puff pastry • egg yolks • milk (250 ml) • sugar • flour • Lemon peel • egg for brushing, sugar, and powdered sugar as needed • White chocolate

sugar (200 grams) • unsalted butter, softened (200 grams) • large eggs, beaten • self-rising flour (200 grams) • baking powder • milk • For the custard: • milk (500 grams) • egg yolks • sugar (100 grams) • cornstarch, sifted (40 grams) • Lemon or orange zest, or vanilla extract •

eggs • flour • water (500 ml) • Salt, to taste • ground meat (500 g) • egg • grated Parmesan cheese (50 g) • Salt, to taste • Nutmeg, to taste • whole chicken breast • Onion, to taste • whole clove •