Start by combining the milk and lemon peel in a medium saucepan over medium heat.

When the milk starts to release steam, take off heat and let sit for 10 minutes. *Be very careful to watch this step as we do not want it to boil.This step infuses the natural oils and flavor of the lemon into the milk.

Next, whisk the eggs and sugar together for a couple of minutes and then add vanilla extract, sifted cornstarch, and salt.

Continue to whisk for a few minutes or until the mixture starts to lighten in color.

Remove the lemon peel from the milk, and gradually add the milk into the egg mixture, whisking to combine.

Once, combine, add this mixture back into the saucepan and return to medium heat. Stir continuously until the mixture starts to thicken to a pudding-like consistency, then remove from heat and mix in butter and lemon zest.

Transfer to a glass or ceramic bowl and cover with plastic wrap. Make sure that the plastic wrap is touching the top of the custard.This step ensures that the custard doesn't from a hard layer on top.

Let cool for 20 minutes and then refrigerate until it is ready to use. This custard can be stored and consumed for a few days after making.

While the custard is cooling, Preheat your oven to the temperature indicated on the puff pastry package instructions.

On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it out slightly to smooth any creases and create an even thickness.

Cut the puff pastry sheet into rectangles or squares or cut out using a cookie cutter.

Place the pastry dough onto a parchment lined baking sheet and bake according the the package instructions, about 15-20 minutes until the edges start to brown.

Remove the pastries from the oven and allow them to cool on a wire rack for a few minutes.

With a knife or your hands, split each piece of pastry in half.

Using a piping bag or plastic ziploc bag with the tip cut off, spoon the lemon custard into the bag.

Pipe desired amount over one half of the pastry.

Sprinkle a generous amount of chopped pistachios over the custard and place the other half on top to close the pastry.

Sift powerded sugar over the assembled pastry and top with more custard and pistachios

Arrange the lemon custard puff pastries with chopped pistachios on a serving platter.

Serve them as a delightful dessert or a sweet treat alongside a cup of tea or coffee.

The combination of the tangy lemon custard, flaky puff pastry, and the delicate crunch of chopped pistachios is simply irresistible.