My Mom’s Pastry Cream al Limone

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I have tried may different pastry cream recipes but noting compares to how my mother taught me to make it! This is a delicious recipe that can be adjusted to suit any dessert. For example, instead of lemon peels you can use any extract you like to give the cream another flavor.

Pastry Cream

Course Dessert
Cuisine Italian


  • 4 Large Eggs Yolks
  • 1 liter Milk, warmed (4 cups)
  • 180 g Granulated Sugar (2/3 cup + 2 tbsp)
  • 90 g AP Flour (about 3/4 cup)
  • 4 Lemon Peels


  • To a bowl, add sugar and egg yolks. Mix with a hand mixer until light in color.
  • Add flour in a little at a time, mixing well with each addition.
  • Once you have added all the flour, slowly add the warm milk mixing well with each addition.
  • Once all the milk has been added, transfer the mixture to a sauce pan, add lemon peels and cook on medium heat until thickened.
  • Pour into a bowl, remove lemon peels and cover with plastic wrap to prevent a skin from forming. Place into the refrigerator to set.



Replying to @love_bug1959 My mom’s pastry cream Recipe 1 liter milk (4 cups) 4 Large Egg yolks 130g Granulated Sugar (2/3 cup) 90g AP flour (3/4 cup) 4 lemon peels #pastrycream #baketok #foodtiktok #italiandessert #frannielovesfood #homebaker

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Keyword cream, custard, pastry cream
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