Fresh Lemon Pastry Cream
Instructions:
- 5 Large Egg yolks
- 3/4 Cup Cornstarch
- 3 Cup Heavy cream
- 1/2 Cup Fresh lemon juice
- 1−1/2 Cup Sugar
- 1/2 Fruit;
- In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside.
- Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy−bottomed saucepan over medium heat.
- Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
- Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes.
- Be forewarned: the mixture will break. Don\'t be alarmed.
- Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature.
- When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed to combine the mixture.
- If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard.
- This recipe yields about 3 1/2 cups.