Fillings Recipe ⋆ Lemon Pastry Cream

Easy lemon custard pastry cream for lemon tartlets.

Ingredients

• 3 cups heavy cream, divided
• 5 large egg yolks
• ¾ cup cornstarch
• 1 ½ cups sugar
• ½ cup fresh lemon juice

Cooking Directions

1. Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
2. 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.
3. Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.

Nutrition Facts

• calories267.7
• carbohydrateContent26.3 g
• cholesterolContent125.1 mg
• fatContent17.9 g
• fiberContent0.1 g
• proteinContent1.8 g
• saturatedFatContent10.8 g
• sodiumContent20.1 mg
• sugarContent19 g