Directions
- In a medium bowl, whisk together milk and egg yolk for 1–2 minutes until well combined.
- Add the cornstarch and stir with a wooden spoon for 2 minutes, making sure it dissolves completely and no lumps remain. Scrape the sides to break any cornstarch clumps.
- Transfer the mixture to a saucepan over low heat. Cook, stirring constantly, to prevent sticking or burning.
- Once the mixture starts to thicken slightly, add sugar, lemon juice, and lemon zest. Stir thoroughly to incorporate and release the citrus aroma.
- Continue cooking until the cream reaches a thick, smooth consistency and just begins to boil. Let it cook for a few more seconds to ensure it is fully set, then remove from heat.
- Allow the pastry cream to cool in a cool place. Cover with cling film directly on the surface to prevent a crust from forming if storing in the refrigerator.
Recipe Details
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 4–6
Difficulty: Easy
Variations & Substitutions
- Intensify lemon flavor: add an extra teaspoon of zest or a splash of lemon extract.
- Orange twist: substitute half the lemon juice with orange juice for a sweeter citrus flavor.
- Dairy-free: use almond or oat milk instead of regular milk.
- Sweetener swap: replace sugar with honey or maple syrup for a natural sweetness.
Serving Suggestions
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