Sieve the flour with the baking powder and powdered sugar, make a hole in the middle and add the butter, vanilla, egg yolks, lemon zest, and water. Manually mix all the ingredients until obtaining a dough.
Split the dough into 10 and extend them manually on the baking pans for mini pies, previously buttered and floured. Put in the preheated oven for 8 minutes.
Beat the egg whites in a bowl until soft peaks form.
Prepare spun sugar with one cup of sugar and 1 of water. Pour it over the meringue. Whisk until the meringue cools down, then add powdered sugar and whisk until it blends.
Beat the yolks in a pot and set aside.
Dissolve the cornstarch with some milk, warm the rest of the milk separately with ½ cup of sugar, and before it boils, add some warm milk over the reserved beaten yolks and mix.
Add the cornstarch to the milk and yolk mixture, stirring constantly until thick. Wait until it cools down, then pour over the mini pies.
Cover with the reserved meringue. Put the mini pies in the oven so that they dry a bit.
Decorate with strawberries and almonds to taste.