Lemon Pastry Cream recipe

All Recipes Dessert Recipes Fillings Fruit Fillings

Ingredients

3 cups heavy cream, divided
5 large egg yolks
¾ cup cornstarch
1 ½ cups sugar
½ cup fresh lemon juice

Nutrition Info

267.7 calories
carbohydrate: 26.3 g
cholesterol: 125.1 mg
fat: 17.9 g
fiber: 0.1 g
protein: 1.8 g
saturatedFat: 10.8 g
servingSize: -
sodium: 20.1 mg
sugar: 19 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.

  2. Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil, boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break, pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.

  3. Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.

Recipe Yield

3 1/2 cups

Recipe Note

Easy lemon custard pastry cream for lemon tartlets.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes - More

All Recipes - Recipe Tags: Lemon Pastry Cream Recipe, simple recipe Lemon Pastry Cream, recipe Lemon Pastry Cream, recipe Lemon Pastry Cream, Lemon Pastry Cream recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , toprecipes , best recipe lemon, , prima recipes , baking , tasty recipe best recipes