Heat oven to 325 degrees F. Half-fill a 13 x 9 inch pan with water and place in oven. Lightly grease an 8 x 4 inch loaf pan (6-cup capacity).

 

Custard: Whisk milk, eggs, sugar, and lemon peel in a large bowl until well blended. Pour into prepared pan. Carefully set in middle of baking pan (with water) in oven. Bake 1 hour 15 minutes to 1 hour 20 minutes until knife inserted near center comes out clean. Remove from loaf pan to a wire rack; let cool completely, cover and refrigerate at least 4 hours.

 

To Serve: Run a thin sharp knife around edge of custard. Invert serving plate over pan. Invert plate and shake both gently from side to side to release custard. Spoon lemon syrup over custard and garnish with fruit.