Fresh Lemon Pastry Cream

1. 1

   In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.

2. 2

   Whisk to blend well.

3. 3

   Set aside.

4. 4

   Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy bottomed saucepan over medium heat.

5. 5

   Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.

6. 6

   Slowly add the egg yolk mixture, whisking constantly it thickens, about 5 minutes.

7. 7

   Be forewarned: the mixture will break.

8. 8

   Don't be alarmed.

9. 9

   Pour it into a glass bowl.

10. 10

    Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming.

11. 11

    Let cool completely at room temperature.

12. 12

    When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.

13. 13

    Beat a medium speed to combine the mixture.

14. 14

    If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.

15. 15

    Whip until you have a thick and creamy custard

* Per serving · 4 servings · Values may vary.