Lemon Pastry Cream
Beat together on medium/high speed until creamy and smooth.
Recipe Summary Lemon Pastry Cream
Easy lemon custard pastry cream for lemon tartlets.Ingredients | Fruit And Cream Cheese Breakfast Pastries3 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 | Fruit And Cream Cheese Breakfast Pastriesprep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
16
Yield:
3 1/2 cups
TAG : Lemon Pastry CreamDesserts, Fillings, Fruit Fillings,
