1 1/2 cups white sugar
3 tablespoons cornstarch
4 egg yolks
2 tablespoons lemon juice
2 tablespoons lemon zest
8 ounces cream cheese, softened
1/2 cup milk chocolate syrup
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
vanilla essence
In a medium bowl, mix sugar, cornstarch, egg yolks, lemon juice, lemon zest. Cover, refrigerate for 2 hours and blend with another 2 hours.
Stir mixture into a small bowl; gently warm and pour into these muffin liners. Place 1-1/2 cups of cream cheese mixture into one muffin container. Spoon another cup into center of each liner about 2 inches from the top; fill cavity with remaining cream cheese mixture. Remove liner during last minute of baking. Butter hands evenly. Pull up piping bag handles to transfer cream cheese filling back into original liner. Serve warm ( 60 degrees C).