Italian pastry cream uses cornstarch instead of flour because 1920s bakers discovered it prevents the dreaded grainy texture completely.
Lemon Pastry Cream
Whip up a zesty lemon pastry cream that’s both airy and indulgent, using whole eggs for a no-waste treat! This delightful concoction combines fresh lemon juice and zest for vibrant flavor, perfect for filling pastries or topping desserts. Get ready to elevate your baking game with this quick and easy recipe that’s sure to impress!
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- juice of 2 lemons (about 150 grams) (5.29 oz)
- lemon peels (only the yellow part)
🥛Dairy & Eggs(2)
- 2 medium eggs
- 350 grams of milk (12.4 oz)
🫙Pantry Staples(1)
- 120 grams of sugar (0.6 cup)
📦Other(1)
- 40 grams of frumina (or 45 grams for a thicker cream) (1.41 oz)use 45 grams for a thicker cream
👨🍳 Instructions
- 1
In a saucepan, combine 2 medium eggs and 120 grams of sugar, mixing with a spoon.
- 2
Add 40 grams of frumina (or 45 grams for a thicker cream) and mix well.
- 3
Gradually add 350 grams of milk while stirring.
- 4
Juice 2 lemons to get about 150 grams of juice and add it to the mixture.
- 5
Add lemon peels (only the yellow part) and cook over heat, stirring until the cream thickens and reaches a boil.
- 6
Remove the lemon peels, stir well, and pour the cream into a bowl to cool.
- 7
Cover with plastic wrap directly on the cream to prevent a skin from forming.
- 8
Once cooled, whisk it quickly and use it for various recipes or enjoy it by the spoonful.
💡 Pro Tips
- ✓Heat your milk to 160-170°F before adding to prevent temperature shock that can cause the eggs to curdle and create lumps in your pastry cream.technique160-170°F
- ✓Cook the pastry cream to exactly 185°F while stirring constantly - this temperature activates the starch for proper thickening while staying below the 195°F point where eggs start to scramble.technique185°F
- ✓Press plastic wrap directly onto the cream surface within 2 minutes of cooking to prevent a protein skin from forming as surface proteins coagulate when exposed to air.timing2 minutes
- ✓Use a 3:1 ratio of milk to lemon juice (350g:150g) because higher acid ratios will cause the milk proteins to curdle before the starch can properly thicken the mixture.ingredient3:1 ratio
- ✓Whisk the cooled cream for 30-45 seconds to break up any starch gel structure that formed during cooling, restoring the smooth, pipeable consistency.technique30-45 seconds
Share this recipe
Prep
15
min
Cook
10
min
Serves
4
people
Level
beginner
Share this recipe
Italian pastry cream uses cornstarch instead of flour because 1920s bakers discovered it prevents the dreaded grainy texture completely.
Lemon Pastry Cream
Whip up a zesty lemon pastry cream that’s both airy and indulgent, using whole eggs for a no-waste treat! This delightful concoction combines fresh lemon juice and zest for vibrant flavor, perfect for filling pastries or topping desserts. Get ready to elevate your baking game with this quick and easy recipe that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- juice of 2 lemons (about 150 grams) (5.29 oz)
- lemon peels (only the yellow part)
🥛Dairy & Eggs(2)
- 2 medium eggs
- 350 grams of milk (12.4 oz)
🫙Pantry Staples(1)
- 120 grams of sugar (0.6 cup)
📦Other(1)
- 40 grams of frumina (or 45 grams for a thicker cream) (1.41 oz)use 45 grams for a thicker cream
👨🍳 Instructions
- 1
In a saucepan, combine 2 medium eggs and 120 grams of sugar, mixing with a spoon.
- 2
Add 40 grams of frumina (or 45 grams for a thicker cream) and mix well.
- 3
Gradually add 350 grams of milk while stirring.
- 4
Juice 2 lemons to get about 150 grams of juice and add it to the mixture.
- 5
Add lemon peels (only the yellow part) and cook over heat, stirring until the cream thickens and reaches a boil.
- 6
Remove the lemon peels, stir well, and pour the cream into a bowl to cool.
- 7
Cover with plastic wrap directly on the cream to prevent a skin from forming.
- 8
Once cooled, whisk it quickly and use it for various recipes or enjoy it by the spoonful.
💡 Pro Tips
- ✓Heat your milk to 160-170°F before adding to prevent temperature shock that can cause the eggs to curdle and create lumps in your pastry cream.technique160-170°F
- ✓Cook the pastry cream to exactly 185°F while stirring constantly - this temperature activates the starch for proper thickening while staying below the 195°F point where eggs start to scramble.technique185°F
- ✓Press plastic wrap directly onto the cream surface within 2 minutes of cooking to prevent a protein skin from forming as surface proteins coagulate when exposed to air.timing2 minutes
- ✓Use a 3:1 ratio of milk to lemon juice (350g:150g) because higher acid ratios will cause the milk proteins to curdle before the starch can properly thicken the mixture.ingredient3:1 ratio
- ✓Whisk the cooled cream for 30-45 seconds to break up any starch gel structure that formed during cooling, restoring the smooth, pipeable consistency.technique30-45 seconds