Fresh Lemon Pastry Cream

Instructions

1. 1

   In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of heavy cream. Whisk to blend well. Set aside.

2. 2

   Combine the remaining 2 cups cream, lemon juice, and sugar in a large heavy-bottomed saucepan over medium heat. Whisk to dissolve sugar and bring to a gentle boil, about 10 minutes.

3. 3

   Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. The mixture will break - do not be alarmed.

4. 4

   Pour into a glass bowl. Press plastic wrap directly on the surface to prevent a skin from forming. Cool completely at room temperature.

5. 5

   When cooled, pour into the bowl of an electric mixer fitted with a wire whip. Beat at medium speed. If it will not combine, warm another 1/2 cup cream and slowly add it.

6. 6

   Whip until you have a thick and creamy custard. Yields about 3 1/2 cups.