Dessert Recipes
Meyer Lemon Pastry Cream
Use this pastry cream as a filling for a jelly roll style cake, layer cake, tart or pastries.
Prep: 15 min | Cook: 10 min | Chill: 1 hr | Yield: 2 cups
Ingredients
- 3/4 cup Meyer lemon juice
- 1 1/4 cups whole milk or Half-and-Half
- 2/3 cup granulated sugar, divided
- 6 large egg yolks
- 2 tablespoons + 1 teaspoon cornstarch
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon oil or lemon extract
- 1/2 teaspoon vanilla extract
Instructions
- 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 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.