A rich and thick lightly scented lemon infused pastry cream recipe made with eggs, milk, sugar, cornstarch, butter and a pinch of salt. This gluten free pastry cream is referred to as crema pasticcera in Italian and is an essential component in so many Italian desserts. Follow the tips included to make the best ever pastry cream!
What do éclairs, Napoléons, cream puffs, Boston Cream Pie, tarts, Italian pastries and so many other desserts have in common?
If you guessed pastry cream, you would be right!
Pastry cream, also referred to as crème pâtissière in French and crema pasticcera in Italian is (according to wikipedia) a thick custard made from a mixture of cooked ingredients.
These cooked ingredients usually consist of:
- milk
- eggs
- starch
- sugar and
- flavorings.
… and you won’t believe how easy they all come together to make the most luxurious pastry cream.
How to make Pastry Cream:
The whole process of making lemon pastry cream begins by infusing milk with lemon peel.
So, in a heavy, medium saucepan, over medium heat, combine the lemon peel and milk. When the milk starts to steam, remove from heat and allow to stand for about 10 minutes. During this time, the milk will get infused with the lemon.
Please note that lemon pastry cream is just one flavor variation. Here are some others:
FLAVOR VARIATIONS FOR PASTRY CREAM:
- vanilla
- almond
- chocolate or cocoa
- coffee
- liqueurs
- fruit purees
While the milk is being infused with the lemon, whisk the room temperature eggs with the sugar, the sifted cornstarch and a pinch of salt.
Notice how the mixture becomes lighter and paler in color after just five minutes of whisking. Whisking the dry ingredients with the eggs is key if we want a smooth and thick pastry cream. So don’t be shy… whisk away!
Please note that the proportions and type of the ingredients used to make pastry cream can vary greatly. The type and amount of starch used to thicken the custard is just one example.
I prefer using cornstarch, not only does this create a gluten free pastry cream, but there is no “floury” aftertaste.
I have tried so many combinations and ratios of flour to cornstarch over the years… once again, I am only sharing my personal preference.
The next step is to combine the two mixtures.
Remove the lemon peel from the warm milk. While whisking continuously, add a ladle of milk to the egg mixture. Gradually add all the milk while whisking continuously.
If you find that your bowl is spinning away from you, just place a humid tea towel under your mixing bowl… it’s all about the little details 😉
It’s now time to transfer the newly formed egg and milk mixture back to the saucepan, over medium/medium low heat.
Whisk continuously for about 5 minutes. You will notice that the mixture will thicken. Do not allow mixture to come to a boil as this can potentially cause the mixture to separate.
Once the mixture has thickened, remove from heat and allow to cool for a few minutes.
The whisking of butter into the finished product is optional, but it guarantees to add flavor and a nice gleam to the pastry cream.
The final step is to transfer the pastry cream to a glass or ceramic bowl and place a piece of plastic film directly on the custard. This will prevent the creation of a film or skin on the cream.
Allow the mixture to cool for 20 minutes and then refrigerate.
The only thing left to do is to wait a couple of hours for your pudding to get cold.
Congratulations! You have just made best pastry cream!!!
Tips, Tricks and Recipe Notes:
- Allow ingredients to come to room temperature.
- Use a saucepan with a heavy bottom (do not use aluminum as this will create a grayish-looking pastry cream.
- Try to whisk continuously.
- Use medium-low to medium heat to prevent the eggs from curdling.
- Strain warm pastry cream through a strainer if ever the mixture forms any lumps.
- Constant stirring! Yes, I said this already but it really is important -no distractions so put away that cell phone.
Origins of Pastry Cream Recipe:
I was fortunate to live with two amazing women who just loved to cook and bake. It goes without saying that my mom and grandmother provided me with so much support and guidance as I began to show an interest, especially in baking.
The initial inspiration for this pastry cream came from my mom. Through the years, I switched things around to suit my personal preferences.
The end result is a rich, smooth and decadent pastry cream that is just perfect for so many wonderful treats including these Zeppole di San Giuseppe.
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this Pastry Cream recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Italian Lemon Pastry Cream Recipe
Ingredients
- 2 cups milk whole or 2%
- 1 lemon (organic) peel
- 1 egg room temperature
- 2 egg yolks room temperature
- 1/2 cup sugar, granulated scant
- 3 tablespoons cornstarch sifted
- pinch salt
- 2 tablespoons butter
Instructions
- In a medium, heavy saucepan, over medium heat, combine the milk and lemon peel.
- When milk starts to steam, remove from heat (do not allow milk to boil). Let stand for at least 10 minutes allowing the lemon peel to infuse the milk.
- Meanwhile, whisk eggs with sugar for one minute.
- Sift cornstarch and salt together.
- Add dry mixture to egg mixture.
- Whisk continuously for about 5 minutes or until the mixture becomes light colored.
- Remove lemon peel from the milk.
- While whisking continuously, add a ladle of hot milk to the egg mixture.
- Gradually add all the hot milk while whisking.
- Transfer mixture to saucepan and over medium heat, whisk continuously for about 5 minutes. Mixture will thicken. Do not allow mixture to come to a boil.
- Once the mixture has thickened, remove from heat.
- Allow the mixture to cool down for a few minutes.
- Add about two tablespoons of cut up butter and whisk into the mixture until fully incorporated,
- Transfer mixture to a ceramic or glass dish.
- Place a piece of plastic wrap in direct contact with the pastry cream.
- Allow to cool for 15-20 minutes.
- Refrigerate until ready to use (should be used within 3 days).
Video
Notes
Nutrition
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Don P. says
Great recipe with wonderful explanations. Even your cake version is less starchy than some other versions I’ve seen. The infused cream has a lovely subtle taste, I have bumped it up with a tap. of fresh lemon juice and a scant 1/8 tsp of vanilla extract at the end after whisking in the butter. Either way, the results were luscious!! Thanks so much for this!
Maria says
Thrilled to hear you enjoyed this lemon pastry recipe Don. Thanks so much for taking the time to comment, appreciate it!
Wendy says
Deliciously smooth and creamy. Just the right amount of lemon and sugar. Mine took considerably longer to thicken on stovetop as I don’t have gas, but a delightful filling for my pastry braid. Our family favourite is gingerbread, so that will be my next experiment. Thank you so much! Definitely a “keeper” in my recipe collection!
Maria says
How wonderful Wendy, I am thrilled to hear this! Thanks so much for taking the time to share, appreciate it!
Liv says
Delicious recipe! I infused with a vanilla bean as well as the lemon. Definitely a make again!
Maria says
Fantastic Liv! I am thrilled to hear this 🙂 I think I would love the addition of vanilla to this pastry cream… thanks so much for sharing. Appreciate you taking the time to write about your experience with this recipe. Have a great weekend!
Olivia says
Amazing. I used this as filling along with lemon curd to make a lemon meringue pie profiterole. Perfect lemon balance in the pastry creme. I added a vanilla bean to diffuse with the lemon as well.
Maria says
Oh my goodness, Olivia! That sounds absolutely amazing!!! Thanks so much for taking the time to share your experience with this pastry cream recipe, truly appreciate it 🙂
Kristy says
Sounds yum! This is exactly what I was looking for! Do you have to eat this immediately or can you store it and for how long?
Maria says
Thanks Kristy! You do not have to use this immediately, although I would not store it for longer that 24 hours. Make sure the top is properly covered to avoid it from drying out. Great comment, thanks for stopping by 🙂
Alissa says
Hi Maria! This looks wonderful. I just tried a version with 00 flour instead of cornstarch but fear I may have taken it off the heat too early. It’s in the fridge but never thickened up. Is there anything I can do to save this batch or should I toss it and try again? Thank you!
Maria says
Oh, I’m sorry to hear this Alissa. This is what I would do. Try reheating it in a double boiler, and add some cornstarch which has been dissolved in water. Maybe 1-2 tablespoons. Keep stirring until it thickens. There is always the risk that the whole mixture will separate.
Another option is to use it as a sauce over plain vanilla cake or as a topping for fresh fruit. Perhaps a trifle?
Hope that helps. Let me know if you have any other questions. Good luck Alissa ♥
Marciano says
I blind baked a strip of store bought puff pastry dough. I made this lemon cream and topped my baked dough. Then i topped the cream with with blueberries. Great recipe. Will be my go to recipe.
Maria says
I am thrilled to hear this Marciano! Sounds like a perfect dessert! Thanks so much for taking the time to share, appreciate it 🙂
Fran says
I’ve made pastry cream in the past using flour. So glad it’s made with cornstarch. Never would have thought it would end up with same results. Your cream looks fantastic. A little thicker version would work for Zeppole. Will definitely try this.
Maria says
Thanks Fran… as I mention in the recipe notes, you can obtain a thicker consistency by adding about 1 teaspoon of cornstarch. That’s what I do when I make a layered cake. Appreciate your comment, thanks so much for stopping by ♥
Alida @My Little Italian Kitchen says
Maria this is gorgeous! I would love to dip my finger into that bowl! Lemon pastry cream is one of the most delicious creams on earth. E che belle foto 🙂
Maria says
Grazie Alida ♥ It truly is a wonderful treat! Thanks for stopping by 🙂
Isabelle @ Crumb says
Everything about this pastry cream just screams spring… that lovely pale yellow colour, the refreshing lemon taste. I think I’d be very tempted to just eat it straight with a spoon! 🙂
Maria says
lol… I am definitely guilty of that! Thanks so much for stopping by Isabelle 🙂
Terri@foodmeanderings says
I could eat that entire bowl in seconds flat! It looks so delicious!! I have never made lemon pastry cream and only made pastry cream a couple of times because well, I think my first sentence explains why… I think the lemon would be divine 🙂
Maria says
Thanks Terri! You really must try this lemon pastry cream… I think you will love it! Thanks so much for stopping by 🙂
Karen (Back Road Journal) says
Excellent and detailed post on how to make pastry cream. I know I would definitely enjoy the lemon version.
Maria says
Thanks so much Karen! You know what they say… practice makes perfect! Appreciate your comment ❤️
Nicoletta @sugarlovespices says
So luscious and smooth! Crema al limone has always been the snack after school I would ask my mom to make and eat it by the spoonful. I still use her recipe, similar to yours but with 00 flour instead of cornstarch and no butter. It looks absolutely fantastic, such an amazing compliment for so many desserts.
Maria says
I have tried so many variations but never with 00 flour. It’s on my to do list! Appreciate your comment, thanks Nicoletta ❤️