Crema Pasticcera al Limone Recipe (Italian Lemon Custard)
Crema Pasticcera al Limone
Equipment
- Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Zester or fine grater
- Fine mesh strainer (optional, for extra smoothness)
- Cling film
Ingredients
- Ingredients
- 4 large egg yolks
- 100 g ½ cup granulated sugar
- 30 g ¼ cup cornstarch
- 500 ml 2 cups whole milk
- Zest of 2 lemons preferably organic
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon unsalted butter for added creaminess
Instructions
- Method
- Infuse the Milk
- In a medium saucepan, combine the milk and lemon zest. Gently heat over low-medium heat until it’s warm but not boiling. Allow the milk to steep for about 5 minutes to infuse the lemon flavor.
- Prepare the Egg Mixture
- In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy. Add the cornstarch and whisk until smooth.
- Temper the Eggs
- Slowly pour a ladle of the warm milk into the egg mixture, whisking constantly to prevent curdling. Repeat with another ladle, then pour the tempered mixture back into the saucepan with the remaining milk.
- Cook the Custard
- Cook the mixture over medium heat, stirring constantly with a whisk to prevent lumps. The custard will begin to thicken after about 5 minutes. Once it reaches a smooth and thick consistency, remove it from the heat.
- Flavor and Cool
- Stir in the vanilla extract and optional butter until fully incorporated. Pour the custard into a clean bowl and cover the surface with cling film (pressing it directly onto the custard to prevent a skin from forming). Let it cool to room temperature, then refrigerate for at least 30 minutes before using.
- Variations and Tips
- Variations:
- Orange Custard: Substitute lemon zest with orange zest for a sweeter citrus flavor.
- Alcohol-Infused: Add a splash of limoncello for an adult twist.
- Dairy-Free: Use almond milk or oat milk and a plant-based butter substitute.
- Tips:
- Constant stirring during cooking ensures a silky, lump-free texture.
- If you prefer an ultra-smooth custard, pass it through a fine mesh strainer before cooling.
- For a richer custard, substitute half the milk with heavy cream.
- Substitutions for Dietary Needs:
- Use a sugar substitute like erythritol for a lower-sugar version.
- Replace cornstarch with potato starch for a gluten-free alternative.
Crema Pasticcera al Limone is a luscious Italian custard infused with the bright, zesty flavor of lemons. This versatile dessert component is perfect as a filling for pastries, a topping for cakes, or even served simply as a creamy treat in a bowl. From my own personal experience, its smooth texture and refreshing citrus notes never fail to impress at any occasion. Let me show you how I make this delightful recipe.
Notes on What to Expect When Making Crema Pasticcera al Limone
- Aroma: As you heat the milk with lemon zest, your kitchen will be filled with a bright, citrusy fragrance. This step sets the tone for the custard’s refreshing flavor.
- Consistency: During cooking, the mixture transitions from liquid to a creamy, smooth custard. Stirring constantly is key to achieving a lump-free texture. The custard will thicken noticeably, reaching a pudding-like consistency when ready.
- Taste: The custard has a perfect balance of sweetness and tartness. The lemon zest brings a refreshing tang, while the vanilla adds warmth and depth. It’s not overly sugary, which makes it versatile for various desserts.
- Cooling Stage: While cooling, the custard will firm up slightly. Pressing cling film directly on the surface prevents a skin from forming, ensuring a smooth finish.
- Versatility: Once chilled, the custard is ready to be used in multiple ways: as a filling for pastries, a layer in trifles, or simply served in bowls with a dollop of whipped cream.
- Ease of Preparation: Beginners may find the tempering process intimidating, but with careful whisking, it’s straightforward and rewarding. This recipe is forgiving as long as you keep an eye on the custard during cooking to avoid over-thickening or burning.
- Storage: Expect the custard to stay fresh in the refrigerator for up to three days. This makes it a great option for preparing ahead of time for parties or gatherings.
Making Crema Pasticcera al Limone is a delightful process that engages your senses from start to finish. The result is a creamy, silky custard with a vibrant lemon flavor that feels like a little piece of Italy.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Time to Stand: 30 minutes (cooling)
- Total Time: 50 minutes
- Ease of Cooking: Easy
- Servings: 4 cups (approximately 8 servings)
- Calories: ~170 per serving
- Cost of Ingredients: Low to moderate
- Cuisine: Italian
- Course: Dessert
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Zester or fine grater
- Fine mesh strainer (optional, for extra smoothness)
- Cling film
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema Pasticcera al Limone now.
Ingredients
- 4 large egg yolks
- 100 g (½ cup) granulated sugar
- 30 g (¼ cup) cornstarch
- 500 ml (2 cups) whole milk
- Zest of 2 lemons (preferably organic)
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon unsalted butter (for added creaminess)
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema Pasticcera al Limone now.
Method
- Infuse the Milk
- In a medium saucepan, combine the milk and lemon zest. Gently heat over low-medium heat until it’s warm but not boiling. Allow the milk to steep for about 5 minutes to infuse the lemon flavor.
- Prepare the Egg Mixture
- In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy. Add the cornstarch and whisk until smooth.
- Temper the Eggs
- Slowly pour a ladle of the warm milk into the egg mixture, whisking constantly to prevent curdling. Repeat with another ladle, then pour the tempered mixture back into the saucepan with the remaining milk.
- Cook the Custard
- Cook the mixture over medium heat, stirring constantly with a whisk to prevent lumps. The custard will begin to thicken after about 5 minutes. Once it reaches a smooth and thick consistency, remove it from the heat.
- Flavor and Cool
- Stir in the vanilla extract and optional butter until fully incorporated. Pour the custard into a clean bowl and cover the surface with cling film (pressing it directly onto the custard to prevent a skin from forming). Let it cool to room temperature, then refrigerate for at least 30 minutes before using.
Variations and Tips
- Variations:
- Orange Custard: Substitute lemon zest with orange zest for a sweeter citrus flavor.
- Alcohol-Infused: Add a splash of limoncello for an adult twist.
- Dairy-Free: Use almond milk or oat milk and a plant-based butter substitute.
- Tips:
- Constant stirring during cooking ensures a silky, lump-free texture.
- If you prefer an ultra-smooth custard, pass it through a fine mesh strainer before cooling.
- For a richer custard, substitute half the milk with heavy cream.
- Substitutions for Dietary Needs:
- Use a sugar substitute like erythritol for a lower-sugar version.
- Replace cornstarch with potato starch for a gluten-free alternative.
- > Go here to buy the must-have equipment and ingredients for making a Savory #Crema Pasticcera al Limone now.
Notes on What to Expect
Crema Pasticcera al Limone has a luscious, velvety texture with a refreshing citrus aroma. It’s creamy but light, making it an excellent filling or topping for your favorite desserts. You’ll notice how the lemon zest brings a delightful brightness to the custard, complemented by the warmth of vanilla.
Nutritional Information Per Serving (Approximate)
- Calories: 170
- Carbohydrates: 24g
- Protein: 4g
- Fat: 6g
- Sugar: 16g
Closing
I hope this guide has made preparing Crema Pasticcera al Limone seem a little less daunting! Have you tried this recipe before, or do you have your own twist on it? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your honest thoughts. Buon appetito! 🍋
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
