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Receta Fresh Lemon Pastry Cream
by Global Cookbook

Fresh Lemon Pastry Cream
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Ingredientes

  • 5 lrg Egg yolks
  • 3/4 c. Cornstarch
  • 3 c. Heavy cream
  • 1/2 c. Fresh lemon juice
  • 1 1/2 c. Sugar

Direcciones

  1. In a mixing bowl, combine the egg yolks, cornstarch, and 1 c. of the heavy cream. Whisk to blend well. Set aside.
  2. Combine the remaining 2 c. cream, lemon juice and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 min. Slowly add in the egg yolk mix, whisking constantly till it thickens, about 5 min. Be forewarned: the mix will break. Do not be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mix to prevent a skin from forming. Let cold completely at room temperature.
  3. When cooled pour the mix into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mix. If it won't combine, hot another 1/2 c. heavy cream and slowly add in it to the mix. Whip till you have a thick and creamy custard.
  4. This recipe yields about 3 1/2 c..