Fresh Lemon Pastry Cream Recipe
Servings: 1
Ingredients
- 5 lrg Egg yolks
- 3/4 c. Cornstarch
- 3 c. Heavy cream
- 1/2 c. Fresh lemon juice
- 1 1/2 c. Sugar
Directions
- In a mixing bowl, combine the egg yolks, cornstarch, and 1 c. of the heavy cream. Whisk to blend well. Set aside.
- Combine the remaining 2 c. 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 min. Slowly add in the egg yolk mix, whisking constantly till it thickens, about 5 min. Be forewarned: the mix will break. Do not be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mix to prevent a skin from forming. Let cold completely at room temperature.
- When cooled pour the mix into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mix. If it won't combine, hot another 1/2 c. heavy cream and slowly add in it to the mix. Whip till you have a thick and creamy custard.
- This recipe yields about 3 1/2 c..
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