Fresh Lemon Pastry Cream
- Level: Easy
- Yield: about 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 268
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 119 mg
- Sodium
- 20 mg
- Level: Easy
- Yield: about 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 268
- Total Fat
- 18 g
- Saturated Fat
- 11 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 0 g
- Sugar
- 20 g
- Protein
- 2 g
- Cholesterol
- 119 mg
- Sodium
- 20 mg
Ingredients
Directions
- In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly it thickens, about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
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