Lemon Pastry Cream

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Introduction:
Lemon Pastry Cream is a luxurious and tangy filling that adds a refreshing citrus twist to your favorite desserts. Perfect for tarts, cakes, éclairs, and other pastries, this smooth and creamy custard is made with fresh lemon juice and zest, giving it a bright and zesty flavor that complements sweet treats beautifully.

Ingredients:

For the Lemon Pastry Cream:

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon vanilla extract

Optional Additions:

  • 1 teaspoon lemon extract for an extra burst of lemon flavor

Instructions:

1. Heat the Milk:

  • In a medium saucepan, heat the milk over medium heat until it starts to steam. Do not let it boil.

2. Mix the Egg Yolks and Sugar:

  • In a medium bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until well combined and pale in color.

3. Temper the Egg Mixture:

  • Slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
  • Gradually pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.

4. Cook the Pastry Cream:

  • Continue to cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Boil for about 1-2 minutes while continuing to whisk.

5. Add Lemon and Butter:

  • Remove the saucepan from heat and whisk in the fresh lemon juice, lemon zest, and unsalted butter until smooth.
  • Stir in the vanilla extract (and lemon extract, if using).

6. Chill the Pastry Cream:

  • Pour the lemon pastry cream into a heatproof bowl and cover the surface with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
  • Allow it to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.

Tips for Success:

  • Use fresh lemon juice and zest for the best flavor.
  • Whisk continuously to prevent the eggs from curdling and to ensure a smooth, lump-free cream.
  • Make sure to cover the pastry cream with plastic wrap to prevent a skin from forming as it cools.

Nutritional Estimate:
(Per Serving, based on 8 servings)

  • Calories: 150
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 100mg
  • Sodium: 100mg
  • Carbohydrates: 20g
  • Fiber: 0g
  • Sugars: 17g
  • Protein: 3g

Recommendation:
Lemon Pastry Cream can be used as a filling for tarts, éclairs, cakes, or even as a delicious topping for fresh berries. It can be stored in an airtight container in the refrigerator for up to 3 days. Before using, whisk it gently to smooth out any lumps that may have formed during chilling.

Enjoy your Lemon Pastry Cream!

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