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Fresh Lemon Pastry Cream
5
3
3
1
1
1
5
Large Egg yolks
/4 Cup Cornstarch
Cup Heavy cream
/2 Cup Fresh lemon juice
−1/2 Cup Sugar
/2 Fruit;
6 1/2 Fat; 20 Other Carbohydrates
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy
cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream,
lemon juice and sugar in a large heavy−bottomed saucepan over medium heat.
Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
Slowly add the egg yolk mixture, whisking constantly until it thickens,
about 5 minutes. Be forewarned: the mixture will break. Don't be alarmed.
Pour it into a glass bowl. Press a piece of plastic wrap directly on the
surface of the mixture to prevent a skin from forming. Let cool completely
at room temperature. When cooled pour the mixture into the bowl of an
electric mixer fitted with a wire whip. Beat at medium speed to combine the
mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly
add it to the mixture. Whip until you have a thick and creamy custard. This
recipe yields about 3 1/2 cups.
Fresh Lemon Pastry Cream
277
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