Lemon Pastry Cream
Cut the butter into cubes and add to the bowl or food processor.
Recipe Summary Lemon Pastry Cream
Easy lemon custard pastry cream for lemon tartlets.Ingredients | Shortcrust Pastry Uses Savoury3 cups heavy cream, divided5 large egg yolks¾ cup cornstarch1 ½ cups sugar½ cup fresh lemon juiceDirectionsWhisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.If mixture will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.Info | Shortcrust Pastry Uses Savouryprep: 15 mins cook: 20 mins total: 35 mins Servings: 16 Yield: 3 1/2 cups
TAG : Lemon Pastry CreamDesserts, Fillings, Fruit Fillings,
