5 MINUTES OF CITRON PASTIAN CREAM

Beat the egg yolks with the sugar in a bowl until the mixture becomes frothy. Add the cornstarch and milk and mix with the whisk. Transfer the mixture to a saucepan and cook on low heat with the lemon zest, stirring constantly to prevent lumps from forming. As soon as the cream starts to thicken, add the lemon juice.

Then remove the lemon zest. Allow to cool and use Pour into a bowl. Cover with a plastic film and put in the refrigerator.