Lemon Pastry Cream

  3.7 – 3 reviews  • Fruit Fillings

Try this quick and simple to prepare keto Korean beef with cauliflower rice; it will quickly become a family favorite! The ideal weeknight dinner is this.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 16
Yield: 3 1/2 cups

Ingredients

  1. 3 cups heavy cream, divided
  2. 5 large egg yolks
  3. ¾ cup cornstarch
  4. 1 ½ cups sugar
  5. ½ cup fresh lemon juice

Instructions

  1. Whisk together 1 cup heavy cream, egg yolks, and cornstarch in a bowl. Set aside.
  2. 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.
  3. Pour cooled mixture into a mixing bowl. Beat at medium speed with an electric mixer fitted with a wire whip until thick and creamy.
  4. If mixture will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.

Nutrition Facts

Calories 268 kcal
Carbohydrate 26 g
Cholesterol 125 mg
Dietary Fiber 0 g
Protein 2 g
Saturated Fat 11 g
Sodium 20 mg
Sugars 19 g
Fat 18 g
Unsaturated Fat 0 g

Reviews

Timothy Campbell
Delish
Karen Gonzalez
Terrible! We made it twice today because the first time I thought we must have made a mistake. It was a runny mess! Blech!
Lisa Burton
I used whole mile instead of the heavy cream and I added extea corn starch

 

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