Ingredients:
1 cup whole milk
1/2 cup granulated sugar
3 large egg yolks
2 tablespoons cornstarch
2 tablespoons unsalted butter
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
Directions:
Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just starts to simmer. Remove from heat.
Mix the Egg Yolks: In a separate bowl, whisk together egg yolks and granulated sugar until pale and slightly thickened. Add cornstarch and mix until well combined.
Combine Ingredients: Gradually whisk about 1/2 cup of the hot milk into the egg mixture to temper the eggs. Slowly whisk the tempered egg mixture back into the saucepan with the remaining milk.
Cook the Cream: Return the saucepan to medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble. This should take about 3-5 minutes.
Finish the Cream: Remove from heat and stir in butter, lemon juice, and lemon zest until smooth. Strain through a fine-mesh sieve to remove any lumps if desired.
Cool: Transfer the pastry cream to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 1 hour before using.
Prep Time: 10 mins | Cooking Time: 5 mins | Total Time: 1 hr 15 mins (including chilling)
Kcal: 150 | Servings: 4
