Make the lemon cream. Heat ½ cup milk with 1 teaspoon lemon zest in a medium sauce pot over medium heat until simmering. Whisk together 2 egg yolks with 2 teaspoon cornstarch, ¼ cup sugar, and 2 tablespoon lemon juice. Slowly add the warm milk to the egg yolks, constantly whisking until all of the milk has been added. Pour the mixture back into the pot and bring to a simmer over low heat. Cook until the lemon cream has thickened, stirring constantly. Remove from heat, transfer to a bowl and let cool completely.

Prepare the waffle batter. Combine ¾ cup flour, ¼ cup cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, 2 teaspoon sugar and ½ teaspoon salt in a large mixing bowl. Make a well in the center and add 1 cup milk, ⅓ cup vegetable oil, 1 egg, and 1 teaspoon vanilla. Mix just until combined. Let batter rest for 30 minutes.

Heat waffle maker and pour batter to make 3-4 waffles.

Assemble waffle sandwiches. Spread lemon cream on half of the waffle. Top with fresh berries and fold in half. Serve immediately.