Instructions

In a Magefesa saucepan combine milk, lemon peel and cinnamon. Bring to boil. Lower heat and simmer 10 minutes. Set aside. In another large, saucepan, beat egg yolks until you get a yellowish color. Beat in 6 tablespoons sugar and then the corn starch. Stir in a few tablespoons of hot milk, and then gradually stir in the rest.
Cook over moderate heat, stirring constantly, about 4 minutes or until thickened. Discard lemon peel and cinnamon stick. Pour into a large greased, rectangular pan and cool. Refrigerate several hours or overnight. Cut into small squares. Dust with flour and dip in beaten egg. Heat oil and fry until brown on all sides. Drain. Dust with a mixture of sugar and cinnamon. Just before serving, sprinkle with powdered sugar. If you wish, serve with strawberry jam.

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