This fruit dessert conquers with its tenderness and pronounced lemon flavor. There are many ways to make lemon curd, but our recipe offers the easiest and fastest.

Kurd is prepared like a custard with lemon juice, which is squeezed right there. Usually a Kurd is made in a water bath, but with our method of cooking, you can do without it. Eggs, with the specified amount of granulated sugar and citric acid, will not curl. So the mixture can be heated simply on the stove in a convenient container.

Kurd can be eaten on its own for dessert. For example, with tea. And you can use it like a regular cream: with pancakes, for spreading cakes, in buns, in choux pastries, etc.

The Kurd also has a feature that it is desirable to know about.... The more oil it contains, the softer its taste. Therefore, if you want a calmer taste, add twice as much oil as given in the recipe. If you want a less high-calorie product, but a sharper lemon, do not add oil at all. True, in the latter case it will no longer be a Kurd, but some completely new cream.

Ingredients

• 1 lemon
• 1 egg
• 15 grams of butter
• 50 grams of granulated sugar

Preparation

1. Wash the lemon, wipe it with a towel. On the finest grater, remove the zest from it. Squeeze the juice out of the lemon.

2. Mix lemon zest and juice in a bowl. Pour in sugar. We rub everything together with a spatula or directly with our fingers. You need to grind so that the sugar is saturated with the aroma of the zest.

3. Add 1 egg and beat.

4. We do this with an ordinary fork and not very actively, without the formation of foam.

5. Now filter the resulting mixture through a fine strainer.

6. Turn on the medium heat on the stove, put a saucepan on it, in which we will cook the dessert. Put a piece of butter in a saucepan, pour in the resulting composition.

7. Cook with constant stirring until the mixture thickens.

8. Remove the finished cream from the stove, put it in a bowl, cool and serve with tea. Or put it in a jar or container for storing food with a lid, put it in the refrigerator. Kurdish retains its taste and condition for quite a long time, literally up to several weeks. True, you won't be able to keep it for so long, the Kurd is eaten very quickly!

If the resulting Kurd seems to you too sour (and it should be sour), try to partially replace the lemon juice with something else, but also citrus.

Note to the hostess

1. It is difficult to find that the lemon, protecting it from spoilage, was treated with something, since its skin itself seems to be artificial. However, the protective layer on the peel of citrus fruits is most often present and must be completely removed. Contrary to popular belief, boiling water does little to cope with the task. A stiff dish sponge is a tool that needs to be used to process the fruit after scalding. Then it should still be held under running water.

2. Ghee is not good for making custard desserts. It leaves a specific taste in them. For any cream, it is recommended to purchase an expensive high-quality product, and in no case the spread.

3. All thick culinary mixtures with sugar, which stand for a long time on low heat, and strive to bake in a saucepan. Sticking to enamel cookware is the fastest. Sintered metal, on the contrary, is the safest in this regard.

4. Lemon Kurd can provoke allergies. Gourmets prone to negative reactions to citrus should not eat it with spoons, like jam. And 5-6 crackers, thinly spread with a pleasant sweet and sour mass, will not harm anyone, and in terms of calorie content, such a dose of delicious vitamin food is optimal.

Kurd is one of the types of dessert in modern English cuisine, it has taken root in many European countries. It is often offered as a gastronomic gift, packed in a compact screw-down container and added with decorative tinsel for style. According to the degree of demand, the lemon Kurd is out of competition: the dessert is served separately, added to ice cream, spread on bread, put in the filling of muffins and croissants, used instead of a cream layer in biscuit cakes. The structure is unusual: soft and airy, reminiscent of creamy mousse.

Taste Info Syrup and cream

Ingredients

• egg yolks - 3 pcs.,
• sugar - 1 tbsp.,
• vanilla sugar - 1 tsp,
• lemons - 3 pcs.,
• butter - 100 gr.

How to cook Lemon Kurd

According to our recipe with a photo, you can easily prepare this dessert. Lemons are thoroughly washed under running water, rubbing the peel with a brush. The zest of lemons is rubbed on the finest grater, it turns out beautiful bright shavings. It is in it that essential oils are concentrated, thanks to which the Kurd will receive a delicious citrus aroma. You need to try to keep the white skin of the lemons intact. If it ends up in the finished cream, an unpleasant shade of bitterness will appear.


Peeled lemons are rubbed through a metal sieve. When the lemons are ripe and juicy, this process is quick.


Strain the pure juice, and the films and bones remain in the sieve.
Instead of a sieve, you can use a citrus press.


Egg yolks are mixed with sugar and vanilla sugar. You do not need to beat, just stir everything with a fork until a more or less homogeneous mass.

Pour the egg mixture over the lemon juice. But now you need to beat everything with a mixer at medium speed.


A saucepan with a cream base is placed in a water bath, after the moment of boiling, I stand it for 15 minutes. The Kurd will gradually thicken, but it should be stirred all the time.


The Kurd is removed from the fire, grated zest and butter are put in it. The zest will immediately turn the color into a rich yellow.


The cooled lemon cream becomes thick, it is transferred to a jar, and after cooling is placed in the refrigerator. Ten days is the standard acceptable shelf life for the cream.

This is a fragrant and very tasty treat that is easy to prepare at home. In consistency, it resembles a cream, has a thick gelatinous texture. It can be used as a filling for pies, pancakes, buns, muffins, cakes and this is not the whole list. Kurdish cream can be served for breakfast with toast, a freshly baked bun instead of jam, pour creamy ice cream, cottage cheese dumplings and sweet cheese cakes on them.

Lemon Kurd is often found in recipes for biscuit cakes (for example, ideal with a combination), serves as an excellent filling for puff croissants, macaroni cakes, sand tartlets, cupcakes, muffins, biscuit rolls. we have an article.

Pie with Kurdish and meringue will give you great pleasure. A Kurd is prepared from eggs, a large amount of lemons, sugar and butter. Lemon juice gives the delicacy a pleasant sourness, and grated zest gives a pronounced tropical aroma. To decorate desserts during the preparation process, you can add a little starch to make the Kurdish cream thicker.

Historical facts

Kurd, or creamy fruit dessert, is more commonly prepared in the UK and the northern regions of the United States. Historians claim that it was invented in these countries. At the turn of the 19th and 20th centuries, housewives served this delicacy for tea with rolls and white bread, replacing berry jam with lemon curd.

More than a hundred years ago, American and British women used the Kurd as a filling for homemade baked goods. Since the middle of the 20th century, when confectionery factories in America and Great Britain began to actively develop, Kurdish from lemons began to be cooked there on an industrial scale. Part of the sweet and sour cream went to the production of fillings for mouth-watering puff croissants, buns, and part was packaged in jars and sold in bulk.

Supermarkets in our country also sell small jars with this delicacy, but they are quite expensive. In addition, they often contain preservatives. And to prepare a cream in your kitchen, you need a minimum of ingredients and a little precious time.


There are a lot of recipes. First of all, the cream differs in its composition. In addition to lemon, tangerine, strawberry, raspberry, banana, currant, cherry, blueberry, from several types of berries, as well as chocolate Kurd are also known. It can also be prepared with or without the addition of starch, in a water bath or in another way.

Starch recipe

I suggest that you familiarize yourself with the recipe with the addition of starch and in a water bath. Deviations from the basic version allow you to get a thick cream that is convenient to use in cakes. So let's cook.

Ingredients:

Recipe Information

• Cuisine: English
• Type of dish: cream
• Cooking method: in a water bath
• Servings: 3
• 30 minutes

• lemons - 3-4 pcs.
• chicken egg - 3 pcs.
• granulated sugar - 150 g
• butter - 90 g
• salt - 1 pinch
• corn starch - 1 tsp

How to make

First, prepare the lemons. It will take 3-4 medium-sized fruits to get 100 ml of juice. But before squeezing out the juice, remove the zest from all the lemons. Place the citrus fruits in a colander and scald with boiling water, pat dry with a towel. Place a sheet of parchment on a fine grater to reduce the loss of zest. Peel off the yellow portion of the lemon by rubbing gently from all sides. Then, peel off the parchment with a knife.


Now squeeze the juice in a way convenient for you. Roll the lemons on the table before spinning. Cut in half and squeeze out the juice. You should get 100 ml of juice.


Add medium sized chicken eggs to an ovenproof deep container. Add granulated sugar. Stir slightly with a hand whisk. No need to whip.


Add a pinch of salt and lemon zest. Stir.


Pour in the squeezed juice, add the pieces of butter and cornstarch. Stir.

Cornstarch can be substituted for potato starch.

Now let's figure out how much to cook to get the desired consistency. ... Pour water into a saucepan and boil. Place a bowl of egg-sugar mixture in the bath. The bottom of the bowl should not touch the liquid and the water should boil slowly. Take a whisk and stir constantly until the mass thickens. This process usually takes 2-3 minutes.


Once the mixture has thickened, remove the bowl from the water bath.


Pass the cream through a fine strainer to remove any remaining rind and lumps. It is convenient to do this step with a hand whisk, turning it in a circle.


Prepare dishes with ice water in advance. Dip the bowl of cream in cold water and stir vigorously until the temperature drops below room temperature. Thus, we will prevent the appearance of a film on the surface of the cream.


Done, help yourself!


Delicious desserts for you!


According to the above recipe, I recommend cooking for beginners. Beginners do not feel the products so well, the cream can curl, burn, and come out with lumps. And in a water bath, nothing will burn or curl up, starch will act as an excellent thickener. And you will get good results. When you get your hands on it, you can try the recipe of professional pastry chefs. I'll give him.

Classic recipe

Prepared without starch and without a water bath.

Ingredients:

• lemon juice - 150 g (4 lemons)
• chicken egg - 3 pcs.
• zest of one lemon
• unsalted butter - 80 g
• sugar - 150 g

Cooking method

1. Wash the lemons well and squeeze the juice out of them. Grate the zest of two lemons on a fine grater and put in lemon juice.

   Attention!

   You need to rub only the yellow part of the peel, without touching the bottom white layer, otherwise the cream will turn out to be bitter.

2. Break eggs into lemon juice, add sugar. Now you need to mix the mixture well.
3. Pour the mixture into a heavy-bottomed saucepan and place on the stove over medium heat. Heat the mixture, stirring continuously with a spoon or whisk.
4. Bring the cream until thick, but without letting it boil. If bubbles appear, beat the Kurd especially thoroughly. The heating process will take about 4-5 minutes.
5. As a result, a rather thick mass is obtained, into which immediately, without waiting for cooling, you need to add butter. Whisk all together with a whisk or mixer.
6. The Kurd is ready. You can put it in the refrigerator to cool it down. After cooling, the cream becomes thick and is quite suitable for use as a filling for "pasta".

About storage

Housewives who prefer to prepare food and meals for future use are often interested in shelf life. Pour the cream into clean, dry jars and store it in the refrigerator for one to a week and a half. It can be stored in the freezer for up to 6 months.

The fruit or berry Kurdish has a lot in common with the custard that we are used to making, for example, for the Napoleon cake. The fundamental difference is that the custard is prepared in milk, and the Kurd is based on the juice of lemon, orange or other fruits and berries.

Useful video

For visuals, I suggest looking at another version of the recipe - without starch, but in a water bath.

Today I will share with you a recipe for my favorite dessert. This is a Kurd. Kurd is essentially a custard, only it is made on the basis of juice, not milk. The site already has a recipe for lemon. It tastes very sour and really not for everybody. But with the orange Kurd is a completely different story. It has a very delicate and delicate taste. It does not have a pronounced citrus acid, rather a light orange flavor. This Kurd can be used as a filling in muffins, pies or cupcakes. Or you can spread them on a bun for breakfast or add to porridge. I can't help but eat it with just a spoon. I love him so much.

What you should pay attention to in this recipe is that the Kurd can curl up a little and go in grains during brewing. To avoid this, add a little less butter next time. You can also add starch to this recipe, then the cream will get a thicker consistency, which will just be ideal if you add Kurd to the filling. Without starch, the Kurd will also thicken, but it will be more liquid consistency, which is also normal. In the recipe below, I added cornstarch, which I will actually indicate in the ingredients.

Well, you can add different spices to this Kurd to give it a more spicy and New Year's festive taste. It can be ground cinnamon, cloves, nutmeg. Any spices you have at home right now, or that you particularly like.

I would be grateful for the mark #site when posting your photos on social networks.

Ingredients

• 2 oranges
• 2 eggs
• 2 yolks
• 200 g sugar
• 15-20 grams of cornstarch (if necessary)
• 30 g butter
• spices to taste

Recipe

1. Remove the zest from the oranges and squeeze the juice. Add eggs, sugar, starch to the juice and zest and whisk everything lightly until smooth. Leave on for 20-30 minutes to infuse the aroma from the zest.
2. Strain the mixture of eggs, sugar and orange juice into a saucepan so that no zest and seeds remain in the mixture, add oil and put on fire.
3. Over medium heat, stirring constantly so that it does not burn at the bottom, cook the Kurd. When the Kurd begins to boil, let it boil for a couple of minutes to leave the starchy taste, as well as to cook the Kurd of the desired consistency.
4. Transfer the finished Kurd to a jar, which can be closed with a lid or covered with a film so that it comes into contact with the Kurd. The finished Kurd can be stored in the refrigerator for 4-5 days.

Delicate and unusually fragrant custard, which I propose to prepare today, will delight you with its taste and appetizing appearance. This is such a sweet and delicate sun in a vase with a rich orange flavor, smooth and completely homogeneous consistency. Treat your family to an orange Kurd - they will be delighted!

This fresh orange custard can be served as a stand-alone dessert, or used as a filling for shortbread baskets and tartlets. When baked, this cream thickens, and after cooling completely it has a delicate and smooth texture. An orange Kurd with pancakes and pancakes, cheesecakes, biscuits or just slices of fresh white bread is good.

Ingredients:

Cooking a dish step by step with a photo:

To begin with, I wash the oranges very, very carefully. Then we put them in a saucepan with boiling water and keep there for a couple of minutes. What is it for? The fact is that today almost all fruits are processed with wax to increase the shelf life and we need to get rid of it (if there is one). I don't know if imported fruits are processed in our country, but it doesn't hurt to be on the safe side. So, the oranges lay in boiling water, we take them out, wipe them dry and let them cool for a minute so as not to burn our hands. Now we roll them on the table, pressing with the palm of our hand - this will help us get more juice. Remove the zest from the fruit - the thinnest layer of bright orange peel. The most convenient way is to use a fine grater. Do this so that the white layer is not affected - it is he who is bitter and can ruin the whole cream.

Cut the oranges without zest in half across and get juice in any convenient way. Although I have two juicers (electric and a special one for citrus), I like to do it with a fork when there is not enough fruit. In one hand we hold a half of an orange, and in the other, a fork. We insert a fork into the pulp (across from the center to the edge) and, squeezing the orange, scroll the cutlery. This way you can squeeze out the juice almost to the last drop.

It is advisable to strain the finished orange juice so that there are no seeds left in it. If they are not there, you can use the juice with pulp - then we will filter it anyway.

Now we choose the dishes suitable for cooking the orange curd. A saucepan or small saucepan with a handle is best. Pour the resulting juice into it, add the zest that we removed from 2 fruits, as well as an additional 1 tablespoon of orange zest.

We pour granulated sugar there, which can be easily replaced with powdered sugar. Let's mix everything.

Shake everything with a whisk or fork so that the eggs partly disperse. You can beat with a mixer for a short time.

The stage of heat treatment of the orange Kurd involves the use of a water bath. What it is? This is a way when the dish is cooked not on fire, but on steam, due to which the probability of burning food is minimized. To do this, take another saucepan, into which we pour water (about 3 fingers), and place the dishes with the future orange cream on top. You can immediately pour boiling water to make the process go faster. It is advisable that the bottom of the saucepan with orange paste does not touch the water, but this is not critical.

We put our construction on fire and wait for the water in the lower pot to boil. Then we make a not very strong heat and cook the orange curd with constant (!) Stirring. It is necessary that the water does not boil, but only gurgles. If you distract yourself and stop stirring, the eggs will simply curl up and a uniform, smooth cream will not work. Cook the orange curd until it begins to thicken. This will work out pretty quickly.

See what the consistency should be? Something like a liquid jelly. This is necessary, because the Kurd will thicken later, as it cools down.

It's time to remove the saucepan from the stove and rub our cream through a sieve to remove the orange peel. She gave the cream her aroma and color, so she is not needed much.