Meyer Lemon Pastry Cream

Meyer Lemon Pastry Cream
Meyer Lemon Pastry Cream. Diana Rattray
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: Makes 2 cups (8 servings)
Ratings (5)

Use this rich lemon pastry cream as a filling for a jelly roll style cake or use it as a filling for a layer cake, tart or pie, or pastries. It would be wonderful in cream puffs.

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Basic Vanilla Pastry Cream With Variations​

What You'll Need

  • 3/4 cup Meyer lemon (juice)
  • 1 1/4 cups milk (whole)
  • 2/3 cup sugar (granulated, divided)
  • 6 large eggs (the yolks)
  • 2 tablespoons cornstarch (plus 1 teaspoon more)
  • 2 tablespoons flour (all-purpose)
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract

How to Make It

In a heavy saucepan over medium heat, bring the lemon juice, milk, and half of the sugar to a boil.

Meanwhile, beat the egg yolks with the sugar until thick and light in color, then beat in the cornstarch and flour until smooth and well blended.

Whisking briskly, add about half of the hot milk mixture to the yolk mixture. Return the hot milk and yolk mixture to the saucepan and continue cooking over medium-low heat, stirring constantly, until mixture is boiling.

Let the mixture boil, stirring, for about half a minute. Stir in the lemon and vanilla flavorings.

Spoon the lemon pastry cream into a bowl and cover the surface with plastic wrap so it won't form a tough skin. Chill thoroughly and use in pastry, tart, pie, or other desserts.

Makes 2 cups.

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