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Pour the milk (1l) into a pot and add lemon peel. Bring it to a gentle boil over medium heat.
Slowly stir in the sugar (300g), then whisk in the cornstarch (100g) - maizena- until fully dissolved and smooth.
Continue cooking, stirring constantly, until the mixture begins to thicken.
Lower the heat. Gradually whisk in the egg yolks (6 egg yolks), stirring continuously to avoid curdling.
Once the cream is smooth and thick, remove the lemon peel.
Pour the cream into the prepared tart crust, spreading it evenly.
Bake at 180°C (350°F) for about 30 minutes, or until the top is golden.
Let the tart cool before slicing