Step 1: Infuse the Milk with Lemon
- In a medium saucepan, combine the whole milk and the zest of two lemons. Heat over medium heat until it just starts to steam. Allow the milk to simmer lightly for 1-2 minutes to infuse the milk with lemon flavor.
- Remove from heat and let it sit for about 5 minutes to intensify the lemon zest infusion.
Step 2: Prepare the Egg Mixture
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt. Whisk until smooth and pale in color. The cornstarch will thicken the pastry cream without making it too dense.
Step 3: Temper the Egg Yolks
- Slowly pour about half of the warm milk into the egg mixture while whisking constantly. This step tempers the eggs, warming them gently without scrambling.
- Once the egg mixture is smooth and combined, pour it back into the saucepan with the remaining milk.
Step 4: Cook and Thicken the Pastry Cream
- Return the saucepan to medium heat. Keep whisking as the mixture heats and thickens. After about 2-3 minutes, the pastry cream will start to form a thick, smooth consistency.
- Once it reaches a pudding-like thickness, remove it from heat.
Step 5: Add Lemon Juice and Butter
- Whisk in the unsalted butter and the lemon juice. The lemon juice will boost the citrus flavor, while the butter adds richness and a velvety texture.
Step 6: Cool and Refrigerate
- Transfer the lemon pastry cream to a clean bowl. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
- Let the cream cool to room temperature, then refrigerate for at least 2 hours to fully set before using.
Tips for the Best Lemon Pastry Cream:
- Strain the Cream: If you prefer a smoother pastry cream, you can strain it through a fine-mesh sieve to remove the zest and any lumps.
- Taste the Lemon: Adjust the lemon juice depending on how tangy or mild you want the flavor to be.
- Use Fresh Lemons: Fresh lemon juice and zest provide the best and most natural flavor.
Variations:
- Lime Pastry Cream: Substitute lemon zest and juice with lime for a tropical twist.
- Orange Pastry Cream: Use orange zest and juice for a sweeter, milder citrus flavor.
Storing Lemon Pastry Cream:
- In the Fridge: Store in an airtight container in the refrigerator for up to 3 days.
- No Freezing: Like other pastry creams, freezing this lemon version will cause it to become grainy.
Frequently Asked Questions
Q: How can I avoid a skin forming on the pastry cream?
A: Always press plastic wrap directly onto the surface of the pastry cream while it cools. This prevents air exposure, which causes the skin to form.
Q: Why did my pastry cream curdle?
A: This can happen if the heat is too high or if you added the eggs too quickly. Always cook on medium heat and temper the eggs slowly to avoid curdling.
This Lemon Pastry Cream adds a zesty and refreshing element to traditional desserts. It’s perfect for summer tarts, layered cakes, or simply as a filling for cream puffs or éclairs. With its creamy texture and bold lemon flavor, it’s a must-try for any citrus lover!