Steps

• Let’s see how to prepare the baskets.

  First, prepare the pastry cream: in a small saucepan heat the milk with the peel of half a lemon. In another small saucepan beat the eggs and sugar well, then add the cornstarch and the other half of the lemon zest (grated) and mix. Pour the hot milk into the egg mixture while stirring well, removing the lemon peel. Return the mixture to low heat and stir until it thickens. Let it cool completely, covered with plastic wrap.

  In a stand mixer put the flour, butter, egg, sugar and vanillin. Start on speed 2 until the dough begins to pull away from the sides, then finish mixing by hand. Wrap in plastic wrap and refrigerate for half an hour. After resting, place the dough on a floured work surface and roll it out with a rolling pin to a thickness of about 0.5 cm (about 3/16 in). Cut many strips with a pastry wheel, place half of the strips on parchment paper, then lift every other strip and position a strip in the other direction, lower the lifted strips and lift the others, then add another strip in the other direction and continue like this until you form a lattice. Use a round cookie cutter to cut circles from the lattice and place all the circles inside buttered and floured muffin tins; prick the bottom with a fork and bake in a preheated oven at 356°F for about 8–10 minutes. Once baked, let them cool.

  When the cream is cold, whip it with the beaters to make it smooth and velvety, then fill your baskets either with a spoon or by using a piping bag. Finally, add the colored chocolate eggs — I mixed the colors, but you can make each basket with a single color. The baskets are ready to be served.

  Enjoy and happy Easter!