Description
Lemon Pastry Cream is a smooth, velvety custard with a bright, tangy lemon flavor. Perfect for filling pastries, tarts, cakes, or simply enjoying on its own, this easy-to-make dessert filling adds a refreshing citrus twist to any treat.
Ingredients
Scale
- 1 cup whole milk
- 1 tbsp lemon zest
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- In a medium saucepan, combine the milk, lemon zest, and half of the sugar (¼ cup). Heat over medium heat until the milk is warm but not boiling.
- In a separate bowl, whisk the egg yolks, remaining sugar, cornstarch, and salt until smooth and well combined.
- Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
- Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and comes to a gentle boil (about 2-3 minutes).
- Remove from heat and whisk in the butter, lemon juice, and vanilla extract until smooth.
- Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming.
- Let it cool to room temperature, then refrigerate for at least 2 hours before using.
Notes
- For extra smooth cream, strain the pastry cream before refrigerating.
- You can adjust the lemon juice to your taste, adding more or less depending on how tart you like it.
- This pastry cream can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes