Description
Easy lemon custard pastry cream for lemon tartlets.
Ingredients
- 3 cups heavy cream, divided
- 5 large egg yolks
- ¾ cup cornstarch
- 1 ½ cups sugar
- ½ cup fresh lemon juice
Instructions
- Whisk together 1 cup heavy cream
- egg yolks
- and cornstarch in a bowl. Set aside.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 16