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Recipe of lemon pastry cream

Lemon custard recipe

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A lemon pastry cream is perfect, for example, to fill a lemon cake or to cover a lemon pie, but you can also give it other uses.


  • 165 ml. lemon juice
  • 3 eggs
  • 150 gr. of sugar
  • 1 tablespoon butter
  • 1/2 glass of grated lemon peel

Lemon custard preparation

  1. Get the lemon juice in the way you prefer, squeezing several lemons or buying it in the supermarket ready.
  2. Beat the eggs without stopping until they are well done and add the lemon juice and the skin, beating without stopping until a homogeneous mixture is formed.
  3. Add the sugar and butter and, now using a whisk or a mixer, beat until a kind of unique cream is formed.
  4. Transfer this mixture to a clay saucepan and put on a low heat, stirring constantly so that it gradually thickens.
  5. You will see how the lemon pastry cream will thicken more and more. If you see that it is not too thick, then you add a little more butter.
  6. Once it’s ready, you put it in the fridge to rest for half an hour before you’re going to use it. You can use it for a dessert or to take it as is.

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