Lemon Pastry Cream Recipe – Crème Patisserie

Gather the ingredients. In a small saucepan, warm the milk and lemon zest over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170 F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract and lemon liquor (or extract), and chill before filling the pastry. Serve and enjoy!