The lemon custard cream is a delicate and fragrant variant of the classic custard cream, one of the most used base fillings in pastry for stuffing various types of desserts. It can be flavored in many ways, such as coffee, cocoa, vanilla, cinnamon, orange, lemon, and much more. The preparation is very simple, just take some precautions to avoid lumps, the basic ingredients are yolks, milk, starch, and sugar. Just prepare it and enjoy it alone, with fruit, or spread on cookies!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 7/8 cup milk
- 3 1/3 tbsp heavy cream
- 3 egg yolks
- 2 tbsp cornstarch
- 1/3 cup sugar
- 1 lemon zest
- juice of half a lemon
Steps
In a saucepan, place the egg yolks and sugar, stir well, then add the cornstarch, all at room temperature.
In another saucepan, heat the milk, cream, and lemon peels. When it is about to come to a boil, turn off the heat and pour it into the yolks, filtered from the lemon peels.
Turn on the heat to the lowest setting and start stirring until the cream thickens. As soon as you see the first bubbles, turn off the heat. It will take about 10 minutes.
While still hot, place the cream in a blender and blend for 10 seconds, the cream will become smoother.
Then pour it into a container and cover it with plastic wrap touching the cream
To quickly lower the temperature, place the cream container in a bowl with ice, then once it has cooled enough, transfer it to the refrigerator.
Before using the cream, blend it again in the mixer for a few seconds, it will become fluid and shiny again.
The lemon custard cream is ready!
Storage
The lemon cream can be stored for 2/3 days at most in the refrigerator covered with plastic wrap.
Notes
If you use the cream to fill desserts that will be baked, replace the amount of cream with milk.
