Begin by preparing the confectioner’s cream so that it is ready when we use it for the tart. To do so, put the egg yolks in a small pot and add the sugar little by little, stirring constantly with a spoon to stop it from sticking. Next, pour the milk into the cornstarch. Continue stirring so that the mixture is uniform and without lumps. Add the milk infused with vanilla and lemon. Place on a medium-low heat, stirring constantly but slowly. When the cream thickens, remove from the heat and pour into a bowl, covering it with plastic wrap while preparing the pastry base.