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Heat milk in a pot over low heat and add the lemon peel. Stir continuously til it is just about to come to the boil. Turn off heat.
In a bowl combine yolks and sugar with a hand mixer then add the cornflour, mix until well combined.
Remove the lemon peel from the pot and add the warmed milk to the egg mix and keep beating with the hand beaters. Then pour it back into the pot. Stir on low heat until it thickens. Pour into a bowl and cover with plastic wrap.
Beat sugar and eggs til light and fluffy add in the oil, milk, lievito, lemon zest and combine for about a minute and then add in the flour a bit at a time. Mix til well combined.
Pour into a prepared cake tin, dollop the custard in (Crema Pasticcera) and bake at 180° Celsius for about 20 mins.