Lemon Pastry Cream

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Lemon pastry cream is going to require milk, sugar and a few other items. Find out about lemon pastry cream with help from an experienced culinary professional in this free video clip.

Part of the Video Series: LS - Sweets & Pastries
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Video Transcript

Hi, my name is Raul Villa, and today we're going to be showing you how to make a lemon pastry cream. The first thing we're going to start by adding one quart of milk, eight ounces of sugar, and four ounces of butter. Now we're going to let this boil. We've got ten fresh eggs, three ounces of lemon juice, and three ounces of our cornstarch. That's what's going to make your pastry cream nice and thick. So you make it mix really nice. You've got to make sure you dissolve all the cornstarch into the liquid. One thing is make sure you keep stirring it otherwise you burn the sugar and it looks pretty bad on the bottom. Okay, once you boil it, turn the heat off, now we're going to tamper the eggs, very important to tamper the eggs otherwise you get a bunch of scrambled eggs. Get a little bit more milk and you have got to mix it into the eggs very slowly. Okay once you put the eggs in it, now you're going to cook it for about maybe three or four minutes at the most until you get a nice thick texture in it. Lemon pastry cream can actually be used for a lot of different reasons. One of the biggest things we use it for is cake. We call it the lemon pound cake, actually very nice, very nice dessert or you can actually do trifles, lemon trifles sounds really good for the spring.


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