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Lemon Pastry Cream

Rated as 5 out of 5 Stars

"Easy lemon custard pastry cream for lemon tartlets."
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35 m servings 268
Original recipe yields 16 servings (3 1/2 cups)


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  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.


  • Cook's Note:
  • If mixture will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.

Nutrition Facts

Per Serving: 268 calories; 17.9 26.3 1.8 125 20 Full nutrition

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I used whole mile instead of the heavy cream and I added extea corn starch