Lemongarlicprawnswparmigianoreggianocreamsauce Recipes

LEMON PASTRY CREAM

Lemon Pastry Cream image

Easy lemon custard pastry cream for lemon tartlets.

Provided by Brittney Tun

Categories Desserts Fillings Fruit Fillings

Time 35m

Yield 16

Number Of Ingredients 5

Ingredients

3 cups heavy cream, divided
5 large egg yolks
¾ cup cornstarch
1 ½ cups sugar
½ cup fresh lemon juice

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.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 26.3 g, Cholesterol 125.1 mg, Fat 17.9 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 20.1 mg, Sugar 19 g

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