Lemon Pastry Cream Recipe

Name: Lemon Pastry Cream Recipe
Ingredients: 4 ounces (1/2 cup; 115g) granulated sugar; 1 1/4 ounces (3 tablespoons plus 2 teaspoons; 35g) cornstarch; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume; Yolks from 5 large eggs, straight from the fridge (3 1/2 ounces; 95g); 2 cups (455g) whole milk; 1 tablespoon freshly grated lemon zest (1/8 ounce; 4g), from 2 large lemons; 1 ounce unsalted butter (2 tablespoons; 30g), cut into 1/2-inch cubes; 2 tablespoons (30ml) fresh juice from 1 zested lemon