Lemon Dessert with Puff Pastry

Start by cutting the lemons in half then on top of them add the puff pastry. 

Next, cut the pastry using the lemons as a guide. 

Remove the excess pastry and prick each one with a fork. 

Transfer everything to a baking tray and brush a beaten egg over all of them. 

Take to a preheated oven at 180 ° C (350 ° F) and bake for 20 minutes. 

After this time has passed, remove the pastries from the top of the lemons and transfer the pulp of these lemons to a saucepan, straining it. 

Add the eggs, the sugar and mix until the sugar is completely dissolved.

Next, add the milk and the cornstarch. 

Turn on the heat to medium-high and stir everything very well until it becomes a smooth and even cream.

Then turn off the heat, add the butter, the white chocolate and stir until the chocolate and butter are completely melted.

Next, transfer this cream to the puff pastry shells. 

Add a pinch of sugar on top of each one and using a kitchen torch caramelize the sugar.

Take them to the refrigerator and let them chill for at least 30 minutes. 

Serve.