1. Pour the milk into a saucepan, add the vanilla seeds (or extract) and, if desired, the lemon zest. Bring almost to a boil, then turn off the heat and let it steep for a few minutes.
2. In a bowl, whisk the egg yolks and sugar until light and fluffy.
3. Add the sifted cornstarch and mix well to avoid lumps.
4. Remove the lemon zest from the milk and slowly pour it into the egg mixture, stirring constantly.
5. Transfer everything to a saucepan and cook over medium-low heat, stirring constantly with a whisk, until the cream thickens.
6. Remove from the heat, pour the cream into a bowl, and cover with plastic wrap. Let it cool completely to room temperature, then refrigerate.
7. Once the cream is cold, add the mascarpone and whisk until smooth.
8. Refrigerate the mascarpone custard until ready to use. Perfect for filling cakes, tarts, and sponge cakes, or enjoyed with fresh fruit.
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