Recipe of Shortcrust Pastry Uses The Proportion Of

Lemon Pastry Cream

This pastry can be adapted for both sweet and savoury dishes.

Recipe Summary Lemon Pastry Cream

Easy lemon custard pastry cream for lemon tartlets.

Ingredients | Shortcrust Pastry Uses The Proportion Of

3 cups heavy cream, divided

5 large egg yolks

¾ cup cornstarch

1 ½ cups sugar

½ cup fresh lemon juice

Directions

Whisk 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 The Proportion Of

prep: 15 mins cook: 20 mins total: 35 mins Servings: 16 Yield: 3 1/2 cups

TAG : Lemon Pastry Cream

Desserts, Fillings, Fruit Fillings,