Lemon Pastry Cream
  • 4 egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 cups whole milk (separated 1/2 cup and 1 1/2 cups)
  • 4 tablespoons unsalted butter
  • 2 teaspoons lemon baking emulsion (or lemon extract)
  1. In a medium bowl, mix sugar, cornstarch and salt together, then add to it 1/2 cup milk and whisk smooth.
  2. In a small bowl mix egg yolks, then add them to the mixture and blend until creamy.
  3. In a small sauce pan, heat the remaining milk to a simmer. (small bubbles around edge, not a full boil)
  4. Slowly pour the heated milk into the egg mixture while whisking constantly. Allowing the egg mixture to slowly heat to temper the eggs so they don't scramble.
  5. Place the mixture into the saucepan and heat on medium low heat whisking until it comes to a boil and is smooth and creamy. This takes about 5 minute.
  6. Remove pan from heat, stir in butter and lemon emulsion.
  7. Place pastry cream into a bowl and cover with plastic wrap, allow it to cool 15 minutes, then put it into the refrigerator to chill
Recipe by Created by Diane at https://www.createdby-diane.com/2014/05/triple-lemon-cake.html