Make the dough: Combine flour, sugar, baking powder, lemon zest, and salt. Work in the cold butter until the mixture becomes crumbly. Add the egg and egg yolks, mixing until a cohesive dough forms.
2
Chill the dough: Wrap the dough and refrigerate for 30 minutes.
3
Make the custard filling: Heat the milk with lemon zest. In a separate bowl, whisk together egg yolks, sugar, and cornstarch. Slowly add the hot milk while whisking continuously.
4
Cook the custard: Pour the mixture back into the pot and cook over medium heat, stirring constantly, until thickened. Add vanilla extract and allow to cool completely.
5
Prepare for baking: Preheat the oven to 350°F (180°C) and grease the baking molds or muffin tins.
6
Assemble: Roll out the chilled dough and cut out rounds using a cutter. Press them into the prepared molds and fill each with the cooled custard.
7
Seal: Cover each pastry with another round of dough and press the edges firmly to seal. Brush with egg wash for a golden finish.
8
Bake: Place in the oven and bake for 18–22 minutes until the pastries are golden brown.
9
Finish: Allow to cool, carefully remove from the molds, dust with powdered sugar, and serve.
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