Pastry cream is usually made with a lot of eggs and is usually used as a filling in many pastries. As I don’t use eggs, I searched for a recipe with out eggs and got this recipe. I am having this recipe for long and I have forgot the original source of the recipe. This uses flour and milk along with sugar. You can add lemon juice and lemon zest to make lemon cream but I added vanilla and made vanilla pastry cream. As I used orange marmalade for glaze, the tanginess worked well with the sweet cream.
Dust with flour and knead the dough for 10 minutes until elastic.