Get the milk ready.
Remove the skin from 1 lemon and keep it to the side.
Warm up 240 ml (8 fl oz) of milk until it is warm but not boiling.
Allow the milk to reach the same temperature as the room.
Prepare the custard.
In a pot, mix 1 egg, 60 grams of sugar, and 20 grams of cornstarch.
Slowly pour the cold milk into the mixture while stirring continuously.
Cook over medium heat, stirring all the time, until the mixture becomes thick. Take off the heat and leave it to the side.
Get the cake mix ready.
Heat your oven to 180°C (350°F) before using it.
In a big bowl, whisk together 3 eggs and 150 g (5.2 oz) sugar until the mixture is light and fluffy.
Add 150 milliliters (5 fluid ounces) of vegetable oil and the juice of 1 lemon, then mix thoroughly.
Put the lemon peel in and mix it well.
