Lemon Pastry Cream


For the cake

4 eggs

100g sugar

100g of flour

1 sachet of chemical yeast

For the filling

4 yolks

185g of water

150g sugar

125 grams of lemon juice

Lemon zest

45g cornstarch

45g cubed butter

For the coverage (Swiss meringue)

3 clear

200g sugar

1 pinch of salt

A few drops of lemon juice


For the cake, whip the eggs with the sugar until doubled in volume. Add the sifted yeast and flour with encircling movements. Let’s pour on the oven tray previously covered with parchment paper for about 10 minutes at 180 degrees.

Remove, warm for a few minutes, turn onto a dry cloth so that the paper is on top, carefully remove it and roll the cake on itself with the help of the cloth. Let cool completely.

Meanwhile, mix all the ingredients for the filling except the butter in a saucepan and bring to a medium heat, stirring constantly until thickened. Remove from the heat, add the butter and integrate. Cover with contact film and cool completely.

We make the Swiss meringue as it appears in the magnifying glass.


We unroll the cake. Spread the lemon pastry cream over the surface, leaving a couple of centimeters free of cream.

We roll up again.

Cover with the meringue making a few pinches with the spatula all over the surface.

Burn with a torch and store in the refrigerator until serving time.

The contrast of filling and coverage added to the delicate texture of the cake make this simple dessert a real delight.

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