Print Recipe

Lemon Pastry Cream




  1. In a medium-size mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
  2. Combine 2 cups of the heavy cream, the lemon juice, and sugar in a large nonreactive saucepan over medium heat. Whisk to dissolve the sugar and bring to gentle boil. Slowly add the egg mixture, whisking constantly as it thickens, about 5 minutes. Be forewarned, the mixture will break. Don’t be alarmed.
  3. Pour it into a glass bowl and press a piece of plastic wrap down over the surface to prevent a skin from forming. Let cool completely to room temperature.
  4. When cooled, pour the mixture into a medium-size mixing bowl. With an electric mixer fitted with a wire whip, beat at medium speed to recombine. If it doesn't, warm another 1/2 cup of heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.