About this recipe:This lemon pastry cream is the classic filling for many Italian desserts. Very easy to make, you can even serve it in small bowls by itself with ladyfingers, tuilles or other biscuits.
Makes: 900 ml
5 egg yolks
150g caster sugar
50g plain flour
1 lemon, zested
500ml whole milk, warmed
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Method Prep:10min › Cook:10min › Ready in:20min
In a deep saucepan, beat the egg yolks with the sugar till pale in colour. Whisk in the flour and the lemon zest.
Pour the warm milk in a thin stream, continuously beating to prevent lumps.
Transfer pan to medium-low heat and keep stirring and cooking until it thickens and coats the back of a spoon.
Remove from heat and cool before using in your favourite recipe.