Easy lemon custard pastry cream for lemon tartlets.

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Recipe Summary

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

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.

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  • 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.

Cook's Note:

If mixture will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.

Nutrition Facts

268 calories; protein 1.8g; carbohydrates 26.3g; fat 17.9g; cholesterol 125.1mg; sodium 20.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/17/2019
I used whole mile instead of the heavy cream and I added extea corn starch Read More
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