Lemon Pastry Cream Recipes

LEMON PASTRY CREAM

Steps:

• 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.

LEMON PASTRY CREAM RECIPE

Steps:

• In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
• In a medium heatproof mixing bowl set on top of a dampened towel (this serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute.
• In a 2-quart stainless steel saucier, combine milk and lemon zest. Bring to a bare simmer over medium heat.
• Remove milk from heat. While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream until all of it has been added.
• Return the mixture to the same saucier. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 2 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize starch-dissolving protein found in egg yolks.
• Off-heat, whisk in butter until melted and thoroughly combined. Strain pastry cream through a fine-mesh strainer set over a medium heatproof bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.
• When you are ready to use the pastry cream, add lemon juice and whisk until smooth.

LEMON PASTRY CREAM

Steps:

• Gather the ingredients.
• In a small saucepan, warm the milk and lemon zest over low heat until it is just hot enough to steam.
• While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
• Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
• Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.
• Remove from the heat, stir in the vanilla extract and lemon liquor (or extract), and chill before filling the pastry.
• Serve and enjoy!

LEMON CREAM

Steps:

• Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
• Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
• Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.

LEMON-THYME PASTRY CREAM

Steps:

• In a medium saucepan, combine milk, thyme, lemon zest, and 1/2 cup sugar. Bring to a boil over medium-high heat. Remove from heat, cover, and let stand 15 minutes.
• Prepare an ice bath. In a medium bowl, combine cornstarch, flour, remaining 1/2 cup sugar, and salt. In another bowl, whisk eggs until smooth. Add cornstarch mixture to egg mixture; whisk until well combined.
• Strain the warm milk mixture; discard solids. Return milk to saucepan; bring to a boil. Slowly pour into egg-cornstarch mixture, whisking constantly.
• Transfer new mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a large heat-proof bowl.
• Whisk in butter; set bowl in ice bath, stirring occasionally, until chilled. Lay plastic directly on surface of pastry cream to prevent a skin from forming; chill until ready to use.

LEMON CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

PASTRY CREAM

Steps:

• In a medium saucepan, combine milk, 1/4 cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
• In a medium bowl, whisk together egg yolks, cornstarch, and remaining 1/4 cup sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes. Remove and discard vanilla bean.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add the butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
• Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).