Lemon Pastry Cream Recipe (2024)

• 4 ounces (1/2 cup; 115g) granulated sugar

• 1 1/4 ounces (3 tablespoons plus 2 teaspoons; 35g) cornstarch

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

• Yolks from 5 large eggs, straight from the fridge (3 1/2 ounces; 95g)

• 2 cups (455g) whole milk

• 1 tablespoon freshly grated lemon zest (1/8 ounce; 4g), from 2 large lemons

• 1 ounce unsalted butter(2 tablespoons; 30g), cut into 1/2-inch cubes

• 2 tablespoons (30ml) fresh juice from 1 zested lemon

1. In a large bowl, set up an ice bath by partially filling it with a combination of cold water and ice. Set aside.

   

2. 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.

   

3. In a 2-quart stainless steel saucier, combine milk and lemon zest. Bring to a bare simmer over medium heat.

   

4. 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.

   

5. 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.

   

6. 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.

   

7. When you are ready to use the pastry cream, add lemon juice and whisk until smooth.

   

Special Equipment

2-quart stainless steel saucier, balloon whisk, fine-mesh strainer

Notes

You can substitute part or all of the lemon with lime zest and juice to make lemon-lime or lime pastry creams.

Make-Ahead and Storage

Pastry cream can be stored in an airtight container, with plastic wrap or buttered parchment paper placed directly on the surface, and refrigerated for up to 3 days.