Lemon pastry cream for dessert or cakes !

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Lemon pastry cream for dessert or cakes !

Tilbake til oppskriften på norsk!

This cream is so fresh and taste so good! Use it as filling in a chocolat cake or as topping on fruit salad.

The cream can be made of milk, soy milk or heavy cream. Stays fresh in refrigerator for 5 days.

  • 3 egg yolks
  • 5 tablespoons sugar
  • 1.5 Tbsp. cornstarch
  • 1 3/4 cup heavy cream (reduce 3/4 c to make cake filling )
  • 1 tablespoon butter
  • 1 lemon, rind and juice
Stir together egg yolks and 3 tablespoons sugar.
Add cornstarch and stir until smooth. Set the bowl aside.
Boil the heavy cream with the butter and remaining sugar. Pour half the boiling cream into the bowl with egg mixture, stir well and pour everything back into the pan over medium heat.

Add half of the lemon juice and rind, mix well, taste! Add the rest of the juice to taste.
Simmer cream approximately 5 minutes stirring constantly. Consistency should be that of vanilla cream. If you want a thicker consistency, slightly reduce the amount of heavy cream.
Pour the cream into clean/grease free bowl. Place plastic wrap directly onto the surface of cream so not to form a crust. Whip with a fork or small whip just before serving!
My recipe for fruit salad is: 1 piece of every fruit I like + strawberries. A small amount of coarsely chopped walnuts and raisins. A layer of lemon cream on top. Very refreshing!
Sweets to share
By | 2011-01-06T18:26:46+00:00 januar 6th, 2011|Dessert, Icing|0 Comments

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