Creamy, thick, and citrusy sweet, this lemon pastry creme made from egg yolks and lemon juice is great for tarts and pies.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
268 Calories
Recipe Instructions
Step 1
Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
Step 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.
Step 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.
