countertop-mix the egg whites with a pinch of salt, add the sugar and mix until they become a glossy meringue.
Add flour mixed with poppy seeds and lemon peel, mix with spatula until smooth. Pour the composition into the tray lined with baking paper, put it in the preheated oven until it passes the toothpick test.
Let it cool and do the same with the walnut, just put the walnut instead of the poppy.
Cream-mix the yolks with a pinch of salt, then with the sugar until they become frothy.
Add the milk, grated lemon peel, put the bowl on the steam bath and stir continuously until it thickens like a pudding.
Cover with cling film and let cool.
Mix the butter at room temperature and gradually add over the cream, finally match the lemon juice to taste.
Assembly-place a wafer sheet (I placed 2 greased with cream between them), 1/3 of the cream-walnut top-1/3 cream-top with poppy-lemon cream and wafer sheets, place a weight and give cold 30 min-1 hour after which we portion it before the wafer sheets soften.
Thank you Cranberry for inspiration!