Dairy-Free Lemon Pastry Cream
Ingredients
3 large eggs
1 large egg yolk
5 ounces granulated sugar
1 1/2 ounces cornstarch
pinch kosher salt
15 1/2 ounces full-fat, unsweetened coconut milk
2 ounces (4 tablespoons) fresh lemon juice
1 teaspoon vanilla extract
lemon zest from 1 lemon
Cooking Instructions
In a large bowl, whisk eggs, yolk, sugar, cornstarch, and salt until combined and free of lumps.
Bring coconut milk to a simmer in a medium saucepan over medium heat. Slowly pour 2/3 cup hot coconut milk into the egg mixture, whisking briskly and constantly, to temper the eggs. Add tempered egg mixture back to coconut milk on the stove, whisking constantly. Continue to cook over medium heat, whisking, until mixture becomes very thick, like pudding. (Mixture may seem over-thick; it will thin with the addition of lemon juice at the end.) Remove from heat. Stir in lemon juice and vanilla extract.
Pour pastry cream through a fine mesh strainer into a bowl. Stir in lemon zest. Cover bowl with plastic wrap, pushing the wrap onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 4 hours.
“For God so loved the world, that He gave His only begotten Son, that whoever believes in Him shall not perish, but have eternal life. (Joh 3:16)