Lemony Pastry Cream

Posted on Feb 1st 2016

2 extra-large egg yolks
3 Tablespoons granulated sugar
2 1/2 teaspoons all-purpose flour
Tiniest pinch of salt
3/4 cup whole milk
Finely grated zest of 1 small lemon
1 Tablespoon fresh lemon juice

Turn the yolks into a small mixing bowl. in another, blend the sugar, flour and salt. Heat the milk in a small heavy saucepan over medium heat until bubbles form around the edge. Whisk while drizzling about half the hott milk into the sugar mixture, then whisk this mixture back to the pot. Return to the heat and whisk continually while the cream comes to a boil, then boils 1 minute. Whisk a little of the cream into the yolks, then whisk this mixture back into the pot. Return to lowest heat and whisk while the cream cooks 1 minute. Pass through a sieve into a bowl, then stir in the lemon zest and juice. Smooth plastic film over the top (so a skin won't form) and chill. Whisk again before using. This will keep fresh, covered airtight, 2 to 3 days in the refrigerator.