If you’ve ever dreamed of a sweet treat that brings a floral touch with a citrusy zing, then this Lavender Lemon Pastry Cream is your dream come true. Perfect for filling tarts, éclairs, or even as a standalone dessert, this recipe combines the fragrant allure of lavender with the bright kick of lemon.
Whole milk serves as the creamy base, providing a rich texture. The dried lavender buds infuse the milk with a unique floral aroma. Granulated sugar sweetens the cream, while all-purpose flour helps thicken it to just the right consistency. Egg yolks contribute to the creamy richness and help bind the mixture. A touch of unsalted butter adds smoothness, and vanilla extract enhances the overall flavor profile. Finally, lemon zest brings everything to life with its vibrant citrus notes.
This Lavender Lemon Pastry Cream is fantastic as a filling for a light, airy choux pastry or as a base for a fruit tart topped with berries. For a simple yet elegant dessert, serve it in small cups with a shortbread cookie on the side.
Start by pouring the whole milk and dried lavender buds into a medium saucepan. Heat it over medium until it just starts to simmer. Keep an eye on it, as you don’t want it boiling over. Once it simmers, remove it from heat, cover, and let it steep for 15 minutes. This allows the lavender to fully infuse its flavor into the milk. After steeping, strain out the lavender buds, leaving you with a beautifully fragrant milk.
In a separate bowl, whisk together the sugar, flour, and egg yolks until you have a smooth mixture. This might take a little elbow grease, but it’s worth it for that perfect consistency. Gradually pour the warm lavender-infused milk into the egg mixture, whisking continuously to prevent the eggs from cooking into lumps.
Return this mixture to the saucepan and set it over medium heat. You’ll want to stir constantly here, scraping the bottom of the pan as the mixture thickens. Once it reaches a custard-like consistency, remove it from the heat.
Stir in the butter, vanilla extract, and lemon zest. The butter will add a silky finish, while the vanilla and lemon zest amplify the flavors, creating a delightful balance. Finally, transfer the cream to a bowl, and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Pop it in the fridge to chill until you’re ready to use it.
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