An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (3)
Italian Lemon Pastry Cream
NUTRITION · PER SERVING145M COOK
CAL 46%·PRO 33%
CARBS 84G36% OF CAL
2G FIBER9G OTHER73G TOTAL SUGAR
FAT 60G58% OF CAL
34G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Smooth, rich Italian pastry cream infused with lemon. A classic filling for pastries, cakes, and desserts.
componentitalianvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ¾ cup milk (whole milk)
- ¾ cup cream (heavy, whole or whipping cream - at least 30% fat)
- 1-2 medium lemons peel only try not to get any white part of the lemon (if using lemon extract then use 1 lemon)
- 4 large egg yolks (room temperature)
- ½ cup granulated sugar
- ½ teaspoon vanilla extract (or lemon if you prefer)
- 2½ tablespoon all purpose flour
At a glance
PER SERVING · TIME 145M
CAL 46%·PRO 33%
CARBS 84G36% OF CAL
2G FIBER9G OTHER73G TOTAL SUGAR
FAT 60G58% OF CAL
34G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 109mg
- Total sugar
- 73g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 333mg
- Calcium
- 255mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.