Lemon Pastry Cream

I made this delicious tart the other day but the one thing that stood out was the delicious pastry cream.  It was just sooo good.  My husband commented that instead of adding this into a tart it should be eaten by itself, like in a parfait!  I couldn't agree more.  Here's the recipe below.  I came across this at a blog called As Easy As Apple Pie!!!  Enjoy!!!

Lemon Pastry Cream

2 egg yolks
2/3 cup granulated sugar
1 teaspon lemon zest, grated (since this is removed from the mixture once it is cooked, I used several thin peels from the lemon since that easy quite simple to remove.)
1/2 cup flour
2 cups milk

In a medium bowl whisk together the sugar, egg yolks and grated lemon zest.
Add the flour, a couple of tablespoons of milk taken from the total amount and continue beating until well combined and has a thick creamy texture.
Place the remaining milk and lemon zest in a saucepan over medium heat until the milk just comes to a simmer.
Remove from heat and discard lemon zest.
While whisking, very slowly add the milk to the egg mixture and return to the saucepan. (I just add a very little and keep whisking and then add a little  more and again keep whisking and then add remainder to the saucepan.)
Cook over medium heat, stirring constantly until the cream has reached the desired consistency.
To prevent a skin from forming, press a sheet of cling wrap directly onto the surface of the pastry cream.  Refrigerate until chillled.
Remove from fridge when you are ready to add this to your tart.
Whisk until smooth and spread an even layer in the tart crust.