Lemon Pastry Cream


Easy lemon custard pastry cream for lemon tartlets.

Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
3 1/2 cups


  • 3 cups heavy cream, divided

  • 5 large egg yolks

  • ¾ cup cornstarch

  • 1 ½ cups sugar

  • ½ cup fresh lemon juice


  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
18g Fat
26g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 268
% Daily Value *
Total Fat 18g 23%
Saturated Fat 11g 54%
Cholesterol 125mg 42%
Sodium 20mg 1%
Total Carbohydrate 26g 10%
Dietary Fiber 0g 0%
Total Sugars 19g
Protein 2g
Vitamin C 4mg 19%
Calcium 37mg 3%
Iron 0mg 1%
Potassium 49mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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