Meyer Lemon Pastry Cream

Meyer Lemon Pastry Cream

The Spruce / Diana Rattray

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Chill: 60 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
196 Calories
6g Fat
30g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 196
% Daily Value*
Total Fat 6g 7%
Saturated Fat 2g 10%
Cholesterol 117mg 39%
Sodium 237mg 10%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 5%
Protein 6g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use this rich lemon pastry cream as a filling for a jelly roll style cake or use it as a filling for a layer cake, tart or pie, or pastries. It would be wonderful in cream puffs or a cream filling for donuts.


  • 3/4 cup Meyer lemon juice
  • 1 1/4 cups milk (whole)
  • 2/3 cup sugar (granulated, divided)
  • 6 large eggs (the yolks)
  • 2 tablespoons cornstarch (plus 1 teaspoon more)
  • 2 tablespoons flour (all-purpose)
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract

Steps to Make It

  1. In a heavy saucepan over medium heat, bring the lemon juice, milk, and half of the sugar to a boil.

  2. Meanwhile, beat the egg yolks with the sugar until thick and light in color.

  3. Beat in the cornstarch and flour until smooth and well blended.

  4. Whisking briskly, add about half of the hot milk mixture to the yolk mixture.

  5. Return the hot milk and yolk mixture to the saucepan and continue cooking over medium-low heat, stirring constantly, until mixture is boiling.

  6. Let the mixture boil, stirring, for about half a minute.

  7. Stir in the lemon and vanilla flavorings.

  8. Spoon the lemon pastry cream into a bowl and cover the surface with plastic wrap so it won't form a tough skin.

  9. Chill thoroughly and use in pastry, tart, pie, or other desserts.

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