Lemon Pastry Cream

Method

1. Grate the lemon zest into a bowl. Add all the sugar and mix well to infuse the lemon flavour.
2. Add the egg yolks and cornstarch to the bowl. Whisk until smooth and fully combined.
3. In a saucepan, heat the milk and fresh cream together until it just starts to bubble (do not boil).
4. Pour a little of the hot milk-cream mixture into the egg mixture while whisking continuously to temper the eggs.
5. Once combined, pour everything back into the saucepan with the rest of the milk and cream. Add a pinch of salt.
6. Place the saucepan over medium heat and cook, stirring constantly with a whisk, until the cream thickens and reaches the first boil.
7. Remove from heat and continue whisking for a few seconds to smooth out any lumps.
8. Transfer the cream to a cold stainless steel bowl (chilled in the fridge) to stop the cooking quickly. Cover the surface with plastic wrap to prevent a skin from forming.
9. Let the cream cool completely before using.