Italian Lemon Pastry Cream

Smooth and creamy Italian lemon pastry cream is made with egg yolks, milk, sugar and flour and flavored with lemon. Rich and thick, crema pasticcera.

📝 Ingredients

• 3/4 cup milk (whole milk)
• 3/4 cup cream (heavy, whole or whipping cream - at least 30% fat)
• 1-2 medium lemons peel only try not to get any white part of the lemon (if using lemon extract then use 1 lemon)
• 4 large egg yolks (room temperature)
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract (or lemon if you prefer)
• 2 1/2 tablespoon all purpose flour

👨‍🍳 Instructions

1. 1In a medium pot, add the milk, cream and lemon rind, heat until until very hot but do not boil. Remove from heat and let cool to warm.
2. 2In a medium whisk together until smooth the egg yolks, sugar, flour and vanilla Place the pot over medium / low heat, pour the warm milk/cream through a sieve to remove the lemon rind (discard), whisk continuously until thickened.
3. 3Move the pastry cream to a heat resistant bowl. Cover with plastic wrap (make sure the plastic touches the cream mixture)and refrigerate for at least 2 hours before using. Enjoy!
4. 4Depending how long you leave the cream in the fridge you may want to whip it for about 30 seconds to get it nice and creamy again.