Carol Begum
@carobe
Lemon Cream Pastry
A rich and creamy lemon pastry cream perfect for filling pastries, cakes, or enjoying on its own. This delightful dessert features a bright lemon flavor balanced with a smooth texture, making it a versatile addition to your dessert repertoire.
Details
- Cuisine:french
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:5
- Views:7
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings16
Ingredients
- 3 cups, divided
- 5
- 3/4 cup
- 1 1/2 cups
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Lemon Cream Pastry.
Step 1
In a mixing bowl, whisk together 1 cup of heavy cream, egg yolks, and cornstarch until well combined. Set this mixture aside.
Step 2
In a large, heavy-bottomed saucepan, combine the remaining 2 cups of heavy cream, sugar, and fresh lemon juice. Heat over medium heat, whisking continuously to dissolve the sugar.
Step 3
Once the mixture comes to a gentle boil, continue to boil for about 10 minutes, or until it begins to thicken.
Step 4
Gradually add the egg yolk mixture to the saucepan, whisking constantly. Cook for an additional 5 minutes, or until the mixture thickens further. It may appear to break, which is normal.
Step 5
Transfer the mixture to a glass bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool completely at room temperature.
Step 6
Once cooled, pour the mixture into a mixing bowl and beat with an electric mixer on medium speed until thick and creamy.