Recipes

Lemon Pastry Cream

Cuisine: Italian

Type: Technique

Serves: 4

Source:	Keith Brunell
Attributes:
Comments:	Can be made with oranges too.
Serving Suggestions:

Ingredients:

1 cup whole milk
4 oz granulated sugar
3/4 oz cornstarch
3 egg yolks
2-1/2 lemons, zest & juice
1/4 vanilla bean and pulp
2 Tbs unsalted butter

Instructions:

1. Zest 1 lemon and blanch zest if necessary to remove bitterness. Chop finely.

2. Bring milk to a boil in a 2 quart sauce pan with lemon zest and vanilla bean and pulp.

3. In a separate bowl, combine eggs and sugar. Then add cornstarch.

4. When milk mixture has come to a boil add a small amount of the milk to the egg mixture to temper it, then add egg mixture back into the milk. Cook over a low flame constantly agitating and whisking it until it is thick. Remove from the fire. Add the butter and lemon juice to the pastry cream. Transfer to a parchment lined tray to cool.