Preparation of the Puff Pastry Lemon Cheesecake

• Heat the milk in a saucepan with the lemon zest.
  In another saucepan, away from the heat, mix the egg yolks with two tablespoons of sugar until you get a smooth mixture.
  Also incorporate two tablespoons of flour.
  Add the hot, strained milk gradually, stirring constantly to avoid lumps, then bring the saucepan to the heat and, without stopping stirring, wait for the cream to thicken.
  Turn off the heat, transfer it to a wide plate, and cover it with plastic wrap adhering to the surface of the cream itself.
  Let it cool, then put it in the refrigerator to cool completely.

• When the cream is cold, transfer it to a bowl with the mascarpone and mix with electric beaters until you get a homogeneous mixture.
  Unroll the puff pastry and spread the prepared cream over half of it, leveling it and keeping away from the edges by about an inch.
  Fold the unfurled puff pastry over the filled one and seal the edges by pressing them with the tines of a fork.
  With the non-cutting back of a knife, draw a grid on the pastry pressing well, to divide it into rectangles or squares, but without cutting the pastry itself.

• Sprinkle the tablespoon of sugar left in the indicated ingredients on the surface of the dessert.
  Bake in a preheated fan oven at 356°F for about twenty minutes, until golden brown.
  Remove from the oven, let cool, and serve your puff pastry lemon cheesecake in pieces, cutting it along the lines traced with the knife before baking.

  Chez Bibia