Put the milk in the pot with the lemon peel and vanilla essence, put it on the right heat.
Meanwhile, in a bowl with the help of the mixer, mix the eggs with the sugar until they become frothy, gradually add the flour mixed with the starch and with the help of a whisk, mix lightly, incorporating well, without leaving lumps.
When the milk starts to boil, remove from the heat, remove the lemon peels, then with a polish add it gradually, stirring continuously over the prepared composition, then pour everything into the pot of remaining milk and put it back on the fire. Continue to mix until creamy and to the desired consistency. Set aside and mix quickly with the butter cut into pieces and then leave to cool.
The cream obtained is divided in two, the sheets are prepared and with each part of the cream it is filled, lightly pressed and left to cool for at least 2-3 hours (if you have patience).
Portion and powder.