Indulge in the delightful and tangy flavors of this Lemon Pastry Cream. The luscious cream filling has a burst of fresh lemon zest that perfectly complements the smooth and velvety texture. It's the perfect ingredient for tarts, cakes, pastries, and more. This recipe is easy to follow and will surely impress your family and friends. Get ready to elevate your desserts with this irresistibly delicious lemon treat.
Ingredients
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Directions
- In a medium saucepan, combine the milk, half of the sugar, cornstarch, and salt. Whisk until smooth.
- In a separate bowl, whisk the egg yolks with the remaining sugar until pale yellow.
- Gradually pour the milk mixture into the bowl with the egg yolks, whisking constantly to prevent curdling.
- Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thickened.
- Remove from heat and add the butter, lemon juice, and lemon zest. Stir until the butter is melted and the mixture is well combined.
- Transfer the pastry cream to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the cream to prevent a skin from forming.
- Refrigerate for at least 2 hours or until chilled and set.
- Once chilled, the lemon pastry cream is ready to be used in your favorite desserts!
