Perfect for a tasty sweet snack!

INGREDIENTS
For the pastry:
2 eggs;
100 g (½ cup) sugar;
100 ml (⅓ cup + 1 tbsp) vegetable oil;
300 g (2 cups) all-purpose flour;
8 g (1 ¾ cup) baking powder.

For the custard:
250 g (1 cup) orange juice;
1 lemon (juice and zest);
150 ml (⅔ cup) water;
100 g (½ cup) sugar;
30 g (4 tbsp) cornstarch.
METHOD
Whisk eggs with sugar and oil. Separately combine flour with baking powder.
Mix flour and egg mixture until the pastry forms. Cut into 10 balls and roll 9 of them.
Spread 9 balls of pastry in muffin tin cups, covering the bottom and the sides. Cut the leftover balls into pieces and roll them into small balls. Freeze for 30 minutes.
Whisk orange juice with lemon juice and zest, water, sugar, and cornstarch. Cook, whisking, for 10 minutes.
Fill each muffin cup with lemon custard and decorate with small balls of dough.
Bake at 200C/400F for 25 minutes.