For an extra smooth pastry cream, strain the mixture through a fine-mesh sieve after cooking. Adjust the amount of sugar to your liking, depending on the sweetness of your lemons. Lemon zest can be added to boost the lemon flavor. Add the zest along with the lemon juice. Be careful not to overcook the pastry cream, as it can become too thick or even curdle. Constant whisking is key!
Lemon Pastry Cream
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING16 People
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VIEWS10
Indulge in the bright, zesty delight of our Lemon Pastry Cream, a luscious filling perfect for tarts, pastries, or simply enjoyed by the spoonful. Its silky-smooth texture and vibrant lemon flavor will elevate any dessert to a gourmet experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol125 mg
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Fiber0 g
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Protein2 g
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Saturated Fat11 g
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Sodium20 mg
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Sugar19 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a bowl, whisk together 1 cup of heavy cream, egg yolks, and cornstarch until smooth. Set aside. (Prep time: 5 minutes)
02
Step
10 mins
In a large, heavy-bottomed saucepan, combine the remaining 2 cups of heavy cream, sugar, and fresh lemon juice. Whisk over medium heat to dissolve the sugar. Bring to a gentle boil, stirring occasionally, until the mixture begins to thicken slightly. (Cook time: 10 minutes)
03
Step
5 mins
Reduce the heat to low. Gradually add the egg yolk mixture to the saucepan, whisking constantly and vigorously to prevent curdling. Continue whisking until the cream thickens to a pudding-like consistency, about 5 minutes. The mixture might appear to break initially, but keep whisking! (Cook time: 5 minutes)
04
Step
2 hrs
Immediately remove the saucepan from the heat and pour the hot pastry cream into a clean glass bowl. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming as it cools. Allow to cool completely at room temperature, then refrigerate for at least 2 hours to chill thoroughly. (Cooling time: 2 hours+)
05
Step
2 mins
Once chilled, transfer the pastry cream to a mixing bowl. Using an electric mixer fitted with a wire whisk, beat at medium speed until the cream is smooth, thick, and creamy. This will restore its velvety texture. (Whip time: 2 minutes)
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RECIPE REVIEWS
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Please Rate
Clarabelle Lockman
Jun 29, 2025This recipe is fantastic! The lemon flavor is so bright and refreshing.
Pedro Schimmel
Jun 28, 2025I added a tablespoon of lemon zest and it was divine! Thanks for the recipe.
Mertie Sanford
Jun 22, 2025I was a bit nervous about curdling the eggs, but as long as you whisk constantly, it comes out perfectly.
Dylan Macgyverlowe
Jun 22, 2025My tartlets were a huge hit! This pastry cream is a game-changer.