LEMON PASTRY CREAM RECIPE
This silky, smooth lemon pastry cream makes use of the fruit's fresh zest and bright juice to yield a rich custard that tastes like sunshine.
Provided by Kristina Razon
Categories Puddings and Custards
Time 55m
Number Of Ingredients 8
Steps:
- In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.
- In a medium heatproof mixing bowl set on top of a dampened towel (this serves as a stable base), stir together sugar, cornstarch, and salt. Whisk in egg yolks until mixture is pale yellow, smooth, and fluffy, about 1 minute.
- In a 2-quart stainless steel saucier, combine milk and lemon zest. Bring to a bare simmer over medium heat.
- Remove milk from heat. While whisking continuously, slowly pour milk into egg yolk mixture in a thin stream until all of it has been added.
- Return the mixture to the same saucier. Cook over medium heat, whisking constantly until pastry cream begins to thicken, about 2 minutes. Once it thickens, continue to whisk, pausing every few seconds to check for bubbles, about 1 minute. When it begins to bubble, set a timer and continue whisking for 1 minute. This step is important to neutralize starch-dissolving protein found in egg yolks.
- Off-heat, whisk in butter until melted and thoroughly combined. Strain pastry cream through a fine-mesh strainer set over a medium heatproof bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the cream to prevent a skin from forming. Transfer bowl to prepared ice bath to chill for 30 minutes, then refrigerate until cold, about 2 hours.
- When you are ready to use the pastry cream, add lemon juice and whisk until smooth.
Nutrition Facts : Calories 58 kcal, Carbohydrate 7 g, Cholesterol 48 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 24 mg, Sugar 6 g, Fat 3 g, ServingSize Makes 3 cups, UnsaturatedFat 0 g
LEMON PASTRY CREAM
Easy lemon custard pastry cream for lemon tartlets.
Provided by Brittney Tun
Categories Desserts Fillings Fruit Fillings
Time 35m
Yield 16
Number Of Ingredients 5
Steps:
- Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
- Combine remaining 2 cups heavy cream, sugar, and lemon juice in a large, heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar. Bring to a gentle boil; boil until mixture begins to thicken, about 10 minutes. Add egg yolk mixture slowly, whisking constantly until it thickens, about 5 minutes. Mixture will break; pour into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent skin forming. Let cool completely at room temperature.
- Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 26.3 g, Cholesterol 125.1 mg, Fat 17.9 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 20.1 mg, Sugar 19 g
LEMON PASTRY CREAM
Steps:
- Gather the ingredients.
- In a small saucepan, warm the milk and lemon zest over low heat until it is just hot enough to steam.
- While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
- Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.
- Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick.
- Remove from the heat, stir in the vanilla extract and lemon liquor (or extract), and chill before filling the pastry.
- Serve and enjoy!
Nutrition Facts : Calories 272 kcal, Carbohydrate 36 g, Cholesterol 164 mg, Fiber 2 g, Protein 10 g, SaturatedFat 4 g, Sodium 446 mg, Fat 10 g, ServingSize 2 cups (4 servings), UnsaturatedFat 5 g
LEMON-THYME PASTRY CREAM
Equal parts sweet, tart, and herbaceous, we love this pastry cream as a filling between delicate layers of our Lemon-Thyme Tower Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine milk, thyme, lemon zest, and 1/2 cup sugar. Bring to a boil over medium-high heat. Remove from heat, cover, and let stand 15 minutes.
- Prepare an ice bath. In a medium bowl, combine cornstarch, flour, remaining 1/2 cup sugar, and salt. In another bowl, whisk eggs until smooth. Add cornstarch mixture to egg mixture; whisk until well combined.
- Strain the warm milk mixture; discard solids. Return milk to saucepan; bring to a boil. Slowly pour into egg-cornstarch mixture, whisking constantly.
- Transfer new mixture to saucepan set over medium-high heat. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove pan from heat, and transfer mixture to a large heat-proof bowl.
- Whisk in butter; set bowl in ice bath, stirring occasionally, until chilled. Lay plastic directly on surface of pastry cream to prevent a skin from forming; chill until ready to use.
LEMON CREAM
This frosting can be used on any yellow or white layer cake. It's very good even on a box mix.
Provided by Tammy
Categories Desserts Frostings and Icings Lemon
Yield 12
Number Of Ingredients 6
Steps:
- Combine sugar and cornstarch in heavy saucepan add water and stir until heated, set aside.
- Beat egg yolks and add lemon juice, stir in small amount of sugar mixture to warm yolks. Combine yolk and sugar mixtures, add butter and return to heat.
- Bring to a rolling boil, stirring constantly until thickened. Mixture will resemble pudding. Cool slightly and spread on cooled cake. Makes enough to frost and fill one 8 inch four layer cake.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 27.9 g, Cholesterol 71.5 mg, Fat 8.8 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 5.3 g, Sodium 56.8 mg, Sugar 25.3 g
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