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Meyer Lemon Pastry Cream


Use this pastry cream as a filling for a jelly roll style cake, layer cake, tart or pastries.


  • 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 plus 1 teaspoon cornstarch
  • 2 tablespoons all-purpose flour
  • 1 teaspoon lemon oil or lemon extract
  • 1/2 teaspoon vanilla extract


  1. In a heavy saucepan over medium heat, bring the lemon juice, milk, and half of the sugar to a boil.
  2. 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.
  3. 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.
  4. Chill thoroughly and use in pastry, tart, pie or other desserts.

Prep Time: 15 minutes | Cook Time: 10 minutes | Chill: 1 hour | Makes 2 cups


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