Fresh Lemon Pastry Cream

Ingredients

• 5 large egg yolks
• 3/4 cup cornstarch
• 3 cups heavy cream
• 1/2 cup fresh lemon juice
• 1 1/2 cups sugar

Instructions

1. In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream.
2. Whisk to blend well.
3. Set aside.
4. Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy bottomed saucepan over medium heat.
5. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes.
6. Slowly add the egg yolk mixture, whisking constantly it thickens, about 5 minutes.
7. Be forewarned: the mixture will break.
8. Don't be alarmed.
9. Pour it into a glass bowl.
10. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming.
11. Let cool completely at room temperature.
12. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip.
13. Beat a medium speed to combine the mixture.
14. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture.
15. Whip until you have a thick and creamy custard