Description
A rich, velvety lemon-infused pastry cream with a perfect balance of tart citrus and sweet cream. Ideal for filling tarts or cream puffs.
Ingredients
Scale
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Heat milk in a pot until simmering.
- Whisk sugar and cornstarch in a bowl.
- Beat egg yolks into the sugar mixture.
- Slowly whisk hot milk into the eggs to temper.
- Return mixture to pot and whisk over medium heat until thick.
- Remove from heat; stir in butter, lemon juice, and zest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French