adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lemon Pastry Cream
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Indulgent lemon pastry cream, perfect for tarts and pies, made with luscious egg yolks and tangy lemon juice.
Ingredients:
  • 5 large egg yolks
  • 3 cups heavy cream, divided
  • 0.75 cup cornstarch
  • 1.5 cups sugar
  • 0.5 cup fresh lemon juice
Instructions:
  • Combine 1 cup of rich heavy cream with egg yolks and cornstarch in a bowl and set it aside.
  • In a large, heavy-bottomed saucepan over medium heat, mix together 2 cups of heavy cream, sugar, and lemon juice. Whisk until sugar is dissolved. Bring to a gentle boil and simmer until slightly thickened, about 10 minutes. Slowly pour in the egg yolk mixture while whisking continuously until thickened, about 5 minutes. Transfer the mixture to a glass bowl and cover the surface with plastic wrap to prevent a skin from forming. Allow it to cool completely at room temperature.
  • Transfer the chilled mixture into a mixing bowl. Whip with an electric mixer, using a wire whip attachment, at medium speed until it becomes thick and creamy.

Similar Recipes