Whether jelly with butter, or too thin pudding, or jam or preserves without large pieces - this dessert, which came from North America and Great Britain and is called "lemon curd", conquered the whole of Europe. What is the zest of this sweet, with what and where to use it and how to prepare it correctly?

What is Lemon Kurd

A golden sunny hue, a fluid pearlescent substance, sweetness with a slight sourness - someone perceives this delicate dessert as lemon cream, and someone - as jam or too liquid pudding. Even in its homeland, in the UK, it is used in several ways: it was served with bread or rolls, toast, pancakes, or it was used as an interlayer for biscuit cakes.

How to cook

In terms of its composition and general scheme of creation, this cream is similar to a traditional custard, which is made on eggs and milk. However, the recipe involves the mandatory introduction of large quantities of lemon juice and zest. Additionally, butter and sugar are put here, which makes this dessert softer and more delicate in consistency. Chefs draw attention to the fact that:

• when using the Kurd as an independent dish, the amount of oil is significantly reduced;
• in addition to lemon juice, you can add orange, lime, grapefruit;
• flour and starch are excluded for traditional recipes;
• you need to carefully monitor the temperature of the burner when the yolks are heated - they should not curl up;
• you can quickly cool the jars of the finished dish by overlapping them with ice cubes.

Recipes

Even the traditional simple composition of this dessert does not deprive the chef of the opportunity to play with the consistency, taste and aroma. A little more zest, a little less eggs, early or late introduction of lumpy or whipped butter - each recipe is individual, even if the differences in the volume of the components are calculated only in a dozen grams.

From Andy Chef

• Servings Per Container: 5 Persons.
• Calorie content: 1134 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

Recipes from Andrey Rudkov (on social networks - andychef) won the love of housewives for their simplicity and incredible attractiveness of ready-made meals. Available explanations, a large number of professional advice - all this accompanies each of his posts. Andy Chef's delicious Lemon Kurd is no exception: after studying this step-by-step recipe, anyone can handle an English dessert. The amount of citrus listed below depends on its volume and juiciness.

Ingredients:

• lemon - 2 pcs.;
• butter - 60 g;
• eggs - 4 pcs.;
• sugar - 75 g

Cooking method:

1. Rinse the citruses well, remove the zest from one with a grater. Chopping too actively is not required.
2. Place the lemons in a heat-resistant glass saucepan and microwave in the microwave for a quarter of a minute. Cut them in half, then start squeezing out the juice: you need 115 g, the rest can be used in other recipes.
3. Break eggs, leave yolks. If you do not have a separator, gently fish them out with a slotted spoon - just wait until the protein is completely stacked.
4. Combine the yolks with the zest and other ingredients in a saucepan or large bowl that can be placed on the stove.
5. Setting the power slightly above the average 55-60%, warm up the contents of the saucepan, gently whipping the mass with a whisk. Do not make quick active movements - you just need to stir, drawing a spiral.
6. When large bubbles begin to form on the surface, bursting immediately, the dessert is almost ready. You need to remove it from the stove and drain it through a sieve with medium-sized holes - so as not to leave lumps.
7. Pour the mixture into small jars. Let stand overnight in the refrigerator to set better.

From Jamie Oliver

• Cooking time: 6 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 2648 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

Jamie Oliver's Lemon Curd is characterized by a very lush structure, strong body and delicate flavor, with little citrus notes. A large amount of butter and yolks makes it a good addition to any cakes made of shortcakes and shortbread baskets - it retains its original appearance and visually makes the dessert airy. Chefs do not recommend using this version of English lemon cream (on waffles, pancakes, etc.) on their own - it is too fatty.

Ingredients:

• lemon juice - 220 ml;
• granulated sugar - 220 g;
• butter - 120 g;
• yolks - 10 pcs.;
• eggs - 4 pcs.;
• lemon.

Cooking method:

1. Remove the zest very carefully, being careful not to touch the white part - it will give extra bitterness.
2. Combine with squeezed juice (it is not necessary to filter) and sugar, leave for half an hour to soak.
3. Beat the yolks and eggs quickly and until you see uniformity. Add to the sugar-lemon mass.
4. Stir, strain through a not very fine sieve: the zest and a little protein should remain, which has not been whipped in the required way.
5. Put the filtered Kurdish base on the stove, heat up at medium power. Cook until it begins to thicken, stirring constantly with a wooden spatula.
6. Chop the cooled butter into equal pieces. Pour in there and remove from the burner.
7. Stir until smooth. Allow to cool and refrigerate at least 5 hours.

Chadeyka lemon cream

• Servings Per Container: 5 Persons.
• Calorie content: 1498 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

This recipe is called very simple and they suggest cooking according to the basic scheme: an egg, lemon, 15 g of butter and 1/4 cup of sugar. Below is the 4-egg version that is used for a large pie. Housewives who have tried this version claim that it is good for waffles and pancakes, but as a filling for sand tartlets it is thinner, so Jamie Oliver's recipe is often used there.

Ingredients:

• eggs - 4 pcs.;
• butter - 60 g;
• sugar - a glass;
• lemons - 4 pcs.

Cooking method:

1. Remove the coarse (!) Zest from a couple of lemons with a grater, mix it with sugar and leave for half an hour - it should get a characteristic lemon aroma.
2. Beat eggs very slowly and without excessive activity, so that foam does not form.
3. The juice from all 4 lemons, without filtering, pour into the sugar with the zest. Add egg mixture, let stand again for half an hour.
4. Strain this mass through a sieve. Add pieces of butter there, put on the burner.
5. Warming up, cook the Kurd until it thickens. Power is about 40%, you need to mix constantly.
6. Distribute the cream in small jars (you can cut it like a factory one), after cooling, close and cool overnight.

Custard

• Cooking time: 1 hour 10 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 2043 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

In terms of its composition, this lemon custard Kurd is similar to the options above: it is thick, lush, holds its shape perfectly and is perfect for shortbread cakes and French open tarts. However, it is not devoid of a twist that lies in the method of work: it is proposed to make a fragrant cream using a microwave oven, which will be faster than on the stove (the cooking time is implied).

Ingredients:

• eggs - 3 pcs.;
• lemons - 5 pcs.;
• butter - 125 g;
• powdered sugar - 200 g;
• starch - 2 tbsp. l.

Cooking method:

1. Put the butter on the table, let it thaw.
2. Wash all citrus fruits very well by brushing the surface of the fruit. Thinly remove the zest from 3 of them, chop.
3. Place the rest on the microwave oven rack, heat for 20 seconds. Cut each in half, squeeze out the juice - you need to get 200 ml. Send it to the refrigerator for an hour.
4. Whisk the eggs in a glass bowl with a whisk and gently mix with the icing sugar. Pour in cold juice, beat.
5. Cut the butter, add to the base for the Kurd. Stir, add zest and starch.
6. Send the bowl (without covering!) To the microwave, set the power to 80% of the maximum.
7. In a minute, get it out, beat it again, send it back. Repeat this action 5 times. If the Kurd is not too thick, add another 2 minutes.
8. Allow the cream to cool before distributing into the jars.

With lime

• Cooking time: 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1338 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

In terms of the ratio of products, this lemon-lime Kurd is similar to the recipe from Chadeyka, but here the taste is more multifaceted due to the use of several citruses, and the reduced number of eggs makes the structure softer. If you do not want a pronounced sweetness, use grapefruit instead of lime, but make sure that its proportion by volume is equal to lemon. Only yolks can be taken from eggs.

Ingredients:

• limes - 2 pcs.;
• lemons - 2 pcs.;
• eggs - 3 pcs.;
• sugar - 210 g;
• butter - 55 g.

Cooking method:

1. Gently peel off the zest (only the yellow / green part) from all citrus fruits, mix well with sugar.
2. Heat lemons and limes (the fastest - microwave, 25-30 seconds), squeeze juice out of them. For a Kurd, you need about 160 ml.
3. Mix both of these masses, determine in a water bath.
4. When the base of the future Kurd warms up and begins to show rare bubbles, add very small (!) Pieces of butter. Continuing to heat the citrus sauce in a water bath, stir it until smooth.
5. Beat the eggs quickly, but not actively, slowly pour them into the Kurd. Cook for no longer than a quarter of an hour - the time is determined by the speed of thickening.
6. Pour the lemon-lime sauce through a sieve into a glass container, after cooling, transfer to the refrigerator.

Without oil

• Cooking time: 1 hour 20 minutes.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 559 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

This lemon curd will be deservedly accepted by connoisseurs of healthy desserts, as it is much lighter in fat compared to the traditional version. However, this also changes the consistency of the cream - it is not so dense, therefore it is recommended for serving with toasts, pancakes and cheesecakes, and it is better to layer biscuit cakes with a thicker cream. A similar dish can be made based on an orange or even berries.

Ingredients:

• lemon - 2 pcs.;
• eggs - 2 pcs.;
• sugar - 100 g.

Cooking method:

1. Squeeze the juice from the lemons, remove the zest thinly. Add sugar, shake well, leave for an hour.
2. Put on the burner, cook over low heat until the sugar grains disperse.
3. Beat the eggs gently to prevent foam: this is best done with a whisk, not a mixer.
4. Add to the warm lemon Kurdish base very gently. Continue cooking for about 6 minutes.
5. Pour the thickened mass into jars, keep in the refrigerator overnight.

On yolks

• Cooking time: 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 2373 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

From the rest of the recipes, this dessert on yolks is distinguished by the addition of fresh ginger, which gives the cream a breathtaking aroma and a pungent note in the taste. Ideal for interlayering shortbread cookies, serving with round waffles or even as a winter tea jam. Some housewives add more cinnamon sticks here (when cooking) to enhance the brightness of the aroma.

Ingredients:

• lemons - 4 pcs.;
• butter - 105 g;
• ginger root;
• powdered sugar - 310 g;
• eggs - 4 pcs.

Cooking method:

1. Mix the zest and juice with powdered sugar, let it soak and absorb the smell.
2. Put on fire, immediately add pieces of butter.
3. While stirring, cook on the lowest setting until the oil begins to melt.
4. Mix the egg yolks separately with a whisk - do not actively beat.
5. Pour into the future Kurd, continuing to work slowly and carefully with a whisk on the stove. Heat for a couple of minutes, stirring.
6. Peel the ginger root, grate finely. Add to the same place.
7. Continue cooking until the Kurd is thickened (about 12 minutes).
8. Pass through a sieve twice, reheat and cook for another 4 minutes.

No eggs

• Servings Per Container: 5 Persons.
• Calorie content: 3063 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

Lemon Kurd without eggs is as tasty as the traditional one, but it is more dense, so its chefs are advised to spread it on toast or pancakes - there is no point in soaking the cakes with it, and it will not work for tartlets. When cold, it is very thick, you can even cut it, and when it melts, it becomes more pliable. The flour helps to thicken this cream. If desired, you can add vanillin, cinnamon.

Ingredients:

• flour - 155 g;
• butter - 200 g;
• lemons - 4 pcs.;
• sugar - 250 g

Cooking method:

1. Squeeze the juice from the halves cut across to the last drop. Remove and grate the zest (until the white part).
2. Add sugar, stir and place on the hotplate. Start heating until the grains disperse.
3. Add sifted flour with spoons, stirring gently. In this case, the power of the burner should not exceed 40% so that the Kurd does not boil.
4. When the mass begins to thicken, add butter. Beat lightly for another 6 minutes, keeping the lemon cream on the stove.
5. Transfer to jars, after filtering. Cool down.

With orange

• Cooking time: 30 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 285 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

Have you pondered how to prepare a cream that will not harm your figure? Try this Lemon Orange Lean Kurdish recipe that uses a sugar substitute and uses rice starch to thicken. In taste, appearance and overall consistency, it is no worse than the classic one, and the addition of orange gives it sweetness, especially if it is a red variety.

Ingredients:

• water - a glass;
• lemon;
• orange;
• starch - 15 g;
• egg;
• sugar substitute (tableted) - 20 pcs.

Cooking method:

1. Wash the orange and lemon very well. Remove the zest. It is recommended to squeeze the juice after heating the citrus fruits.
2. Add half a glass of water, put it on the stove to bask. The power should be low, around 30%.
3. Cool, strain, put on the burner again.
4. Add the sugar substitute and the remaining water, after a few minutes add the starch in a thin stream.
5. Beat the egg gently, add to the hot mass, stirring it.
6. Cook dessert until it adheres well to the spoon.

Lactic

• Cooking time: 25 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 2099 kcal.
• Purpose: for dessert.
• Cuisine: European.
• Difficulty: Medium.

Delicate and delicious milk lemon curd is perfect for filling eclairs, Napoleon's layer and even baking in an open shortbread tart. Some housewives add half a glass of swollen gelatin at the last stage to increase the density. A simple recipe with a photo will help you master the creation of lemon cream at home without mistakes.

Ingredients:

• lemon juice - 100 ml;
• milk - 150 ml;
• lemon zest - 5 tbsp. l .;
• sugar - 220 g;
• eggs - 4 pcs.;
• butter - 118 g.

Cooking method:

1. Stir in juice, zest and sugar.
2. Warm up until small bubbles appear, pour milk there.
3. Whisk occasionally with a whisk and cook for 4 minutes.
4. Mix 3 egg yolks and a whole egg separately, pour into the Kurdish base.
5. Add chopped butter, cook until thick.

How much is stored

How long this cream will stand without changing its qualities depends on the technology of the cook's work and the composition of the delicacy. According to the rules, storage of lemon curd should be carried out in small (up to 300 ml) glass jars. If you roll them up, i.e. to preserve it, it will stand for several months before opening, but with an open container it is better to use a Kurd in a couple of weeks. If the composition contains spices (ginger, cloves, cinnamon), the finished cream can stand for a month.

Video:

Hello my dear girls and boys!

For most of us desperate home and housewives, autumn is the time to return to the kitchen, oven, hot meals and freshly baked pastries. And no matter how we resist it, in such cold weather it is simply impossible to resist the temptation to please yourself with a tasty, airy, aromatic and, most importantly, a hot piece of fresh homemade pie. After all, do not forget that food is not only carbohydrates and proteins, it is also positive energy, which is charged with homemade piesif prepared with love. I began to notice with pleasure how the feeds in social networks gradually began to fill with delicious homemade cakes and the happy faces of the owners of this very baked goods.

But it's still summer in Greece! There are no yellow leaves (although there are never any here), people wear shorts and shales, on weekends they still go to the sea to swim and sunbathe, and on the islands you can still find belated tourists, in taverns and cafes, even in the evenings, they still sit on the street ... And only lemons and oranges ripening on the trees remind us that winter is coming.

I didn’t wait for the lemons on the tree to ripen from my neighbor opposite and went to buy them at the market. Because I had plans for a long time to show you how to prepare a real correct and rich lemon curd with fresh yolks and quality butter.

Who is a "Kurd" and what does it have to do with lemons?

The editor of a well-known culinary magazine, very respected by me, is actively fighting for the right of the lemon Kurd to be called cream ... She insists that the word "Kurd" in Russian can only mean the definition of an ethnic group living in Turkey. I can't disagree with her, but you can't argue against the will of the people. But in the minds of the absolute majority of the Russian-speaking population of the planet, a stable phrase has already been formed and fixed, a tracing paper from the English language - "lemon Kurd". So, it is this phrase that I will use in this context. Forgive me, dear Marianne.

In fact, a Kurd made from lemons is the same custard, or to be precise - an English cream in which egg yolks are brewed, only lemon juice and zest are used instead of milk.

Very often in recipes, starch is added to lemon cream for thickness. In my opinion, this pretty much spoils not only the taste, but also the texture of the Kurd. With the correct and only correct preparation, the Kurd turns out to be quite thick and homogeneous.

And what I like best about lemon cream is that he prepares in 2 counts!

Where can you apply lemon cream?

Fans of sour tastes can use lemon cream as a spread in any combination: with bread, bun, pancakes, pancakes, cheesecakes, etc.

I have a girlfriend here, so give her a jar of Kurdish, a bigger spoon and she will be happy, and she doesn't need anything else. Those who treat lemons more carefully can fill them with tarts, cakes, rolls, cakes or cupcakes. I usually cook with him and.

For me personally, the most optimal use of the lemon curd is just the classic lemon pie with meringue. It is with neutral shortcrust pastry and sweet airy meringue that sour lemon curd is best combined.

Foreshadowing your question, I will say: Yes, instead of lemons, you can use oranges, tangerines, limes, and even various berries (preferably sour). At the same time, the cooking technology and ratio will remain the same. It's just that such a cream will no longer have the characteristic lemon sourness. I advise you to try the Blood Orange Kurd. The color turns out - fire!

So, let's get down to the step-by-step cooking!

From this amount of ingredients, we will have a 250 ml jar of finished product.

We need:

• freshly squeezed lemon juice - 115 ml (2-3 pcs.)
• grated lemon zest - 2 tsp (2 pcs.)
• sugar - 75 gr.
• egg yolks - 4 pcs.
• butter - 60 gr.

Step by step cooking:

For the filling of tart, the Kurd is better to use while still warm. And for cakes, the lemon cream must be cooled.

On this bright yellow note, I say goodbye, but not for long.

Good luck, love and patience.

Lemon Kurd, a fruit cream created in the likeness of a custard, came to us from English cuisine and immediately deservedly won everyone's favor. The dessert has a citrus aroma, thick texture and a variety of uses, and its simplicity and ease of preparation make the dish versatile and attractive.

How to cook Lemon Kurd?

Lemon Kurd is a custard made from fruit juice that has a balanced taste, color and citrus aroma. For a Kurd, exotic ingredients are not needed: eggs, sugar, lemon peel, lemon juice and butter allow you to quickly and easily create such a delicacy. Its only difference from custard is the absence of milk and flour.

1. Use only fresh lemon juice for the dessert.
2. It is necessary to remove the zest from citrus fruits, squeeze out the juice and combine with eggs and sugar. Add oil.
3. Lemon Kurd is cooked in a water bath to avoid clumping and egg curdling.
4. The cream is cooked until thick and immediately removed from the stove.
5. The finished mass must be cooled at room temperature, covered with foil and placed in the refrigerator.
6. Cooling down, the cream will thicken. Whipped cream can help thin out the thickness, if necessary.

Lemon Kurd is a recipe based on the custard technique. The difference is that the fruit mass has a lighter texture, lower fat content, and not sugary taste. These qualities are suitable for biscuits, giving the latter the desired oiliness. But the Kurd is not suitable for decoration, since he is not able to keep his shape.

Ingredients:

• egg - 2 pcs.;
• lemon - 2 pcs.;
• sugar - 70 g;
• oil - 55 g.

Preparation

1. Grind the lemon zest on a grater.
2. Squeeze the juice out of the citrus fruits, strain and mix with the zest.
3. Add eggs, sugar, beat and place in a water bath for 15 minutes.
4. Add oil to the thickened mass, stir and remove from the stove.
5. Cool the lemon curd and refrigerate for a couple of hours.

Lemon-orange Kurd has a rich taste, excellent aroma and is one of the few healthy desserts. In this dish, the balance of sour and sweet is clearly maintained, which allows not only to decorate baked goods, but also to serve it as a separate delicacy, pouring it into the bowls. The cream is easy to prepare and will take no more than half an hour.

Ingredients:

• orange - 2 pcs.;
• lemon - 1 pc.;
• sugar - 180 g;
• oil - 110 g;
• egg - 3 pcs.

Preparation

1. Grind the zest of lemon and oranges.
2. Squeeze the citrus pulp.
3. Mix sugar with eggs, add butter, zest and juice.
4. In a water bath, bring to a boil and cook the lemon custard curd for 15 minutes.

Citrus Kurd invigorates, refreshes and goes well with homemade pastries and shortbread. Speedy dessert has features, knowing which you can get the perfect cream. So, by increasing the amount of sugar, you can adjust the excess acid, and short heating of the fruit in the microwave guarantees an abundance of juice from lemons and limes.

Ingredients:

• lime - 2 pcs.;
• lemon - 2 pcs.;
• sugar - 180 g;
• egg - 3 pcs.;
• oil - 60 g.

Preparation

1. Grind the lemon and lime zest.
2. Mix it with sugar and set aside for 30 minutes.
3. Squeeze the juice out of the citrus fruits.
4. Add juice and butter to sugar.
5. Place the cream in a water bath for 15 minutes.
6. Strain the lemon flavored curd through a sieve and refrigerate.

Lemon Kurd without eggs

Kurd without eggs has a dense and stable texture, and therefore is used in baking. You can't make complex jewelry out of it, but small and simple patterns are fine. Potato or cornstarch will replace eggs and create a cream of the right thickness. This recipe is economical, and from that it is easy and simple for them to decorate sweets.

Ingredients:

• lemon - 1 pc.;
• icing sugar - 50 g;
• corn starch - 60 g;
• oil - 75 g.

Preparation

1. Remove the zest from the citrus and squeeze out the juice.
2. Mix the starch with the powder and add to the lemon mixture.
3. Add oil and place the cream in a water bath.
4. Strain the thick lemon curd through a sieve, cool and use as directed.

Lemon Kurd with the addition of gelatin is similar in texture to and the technique of preparation - with custard. Separately, beaten eggs with sugar, mixed with lemon juice and boiled until thick. Since the composition contains gelatin, the cream is stable, viscous and perfect as a base for a cake or filling tart.

Ingredients:

• gelatin sheet - 2.5 g;
• water - 100 ml;
• lemon - 2 pcs.;
• sugar - 130 g;
• egg - 3 pcs.;
• oil - 80 g.

Preparation

1. Before making the lemon curd, soak the gelatin in water.
2. Remove the zest from the lemon, squeeze the juice, add half the sugar and heat.
3. Beat the eggs with the remaining sugar and add to the lemon mixture.
4. Boil for 3 minutes, add gelatin and butter.
5. Whisk the lemon custard curd in a blender and leave to cool.

Lemon Kurd on yolks

Experts say that citrus kurd on yolks is the only correct cooking technology, which gives an incredibly tasty and delicate texture. The delicacy can be used as an independent dish, as well as as a spread in any combination. It makes an excellent layer for cakes and.

Ingredients:

• yolk - 4 pcs.;
• sugar - 100 g;
• lemon - 2 pcs.;
• oil - 70 g.

Preparation

1. Before cooking the Kurd, remove the zest from the lemons and mash it with sugar.
2. Squeeze the citrus pulp.
3. Mix and place in a water bath for 10 minutes.
4. Add oil and refrigerate.

Kurd is a recipe for a cake that differs from the previous options in its cooking technique. The cream is boiled over low heat without a water bath and turns into a thick viscous mass that holds its shape. This consistency is appropriate for. Chopped strawberries go well with lemon juice for freshness and flavor.

Ingredients:

• fresh strawberries - 300 g;
• oil - 100 g;
• sugar - 150 g;
• lemon juice - 40 ml;
• egg - 5 pcs.

Preparation

1. Chop the strawberries in a blender.
2. Add lemon juice.
3. Beat eggs with sugar.
4. Combine the egg mass with the fruit mass. Add oil.
5. Put the cream on fire and stir until you achieve the desired consistency.

Lemon Kurd with cream

Kurd is a recipe with which you can achieve the desired texture, adjust the taste and calorie content of the dish. So, adding cream to citrus cream, you can correct excessive density and give the dessert airiness and lightness. It should be remembered that the mass must be thickened and completely cooled, and

Ingredients:

• eggs - 3 pcs.;
• sugar - 150 g;
• lemon juice - 80 ml;
• lemon zest - 1 tsp;
• oil - 60 g;
• cream - 60 ml;
• icing sugar - 20 g.

Preparation

1. Beat eggs with sugar, pour in juice and place in a water bath.
2. Strain the thickened mixture, add oil and zest.
3. Whip the cream and powder and add to the chilled curd.

The taste of the lemon curd will never get bored. Moreover, this delicate and light dessert is diverse, simple, and is able to decorate not only any baked goods, but also act as an independent dish. Many housewives, due to lack of time, prepare for future use, and therefore the question of how much Kurdish is stored always remains relevant.

1. To preserve the taste of the dish, refrigerate it at room temperature, hermetically sealed with foil.
2. After natural cooling, the Kurd should be placed in a sterile glass container, closed with a clean lid and placed in a refrigerator with a temperature of at least 6 degrees.
3. Subject to the rules, the Kurd can be stored for about 2 weeks.

The classic lemon curd is the most delicate egg-lemon cream that was invented at the end of the 19th century. On our site you will find how to cook a classic lemon curd, a recipe with a photo will help you not to make mistakes when cooking.

Lemon Kurd - what is it?

This is a viscous lemon cream, with a delicate lemon taste, with a jelly-like consistency, which any housewife can prepare, since the recipe is simple, there are photos, there are few ingredients. The cream can be used as a stand-alone dessert, or can be served in sandy bowls, forming a cake. Lemon Kurd is also good with pancakes and as an interlayer in cakes.

The Lemon Kurdish - or Lemon Cream recipe is a classic English recipe. Previously, this cream was an alternative to berry jam for oatmeal or buns for tea, later lemon curd began to be used as an interlayer in cakes, filling in buns. Now lemon cream can be found in any dessert, it can even be added to ice cream.

Lemon Kurdish taste

This unusual lemon cream has many advantages: it has a delicate structure and excellent taste. The sweet curd has a distinct lemon note. The bright yellow color of the dessert pleases the eye. Kurd belongs to that rare variety of custards that you can serve yourself by filling beautiful transparent bowls with a thick mass.

And the Kurdish is also used to coat biscuit cakes to get a real English cake. Lemon Kurd is placed in shortbread baskets, served with pancakes and toast.

Lemon Kurdish recipe with photo

Products: lemons - 3 pieces, sugar - 1 glass, butter - 120 grams, eggs - 3 pieces.

Cooking sequence:

1. To cook a quality Kurd, you need to take large lemons and homemade eggs.

2. Lemons are washed for a long time and thoroughly, you can use a special brush for washing vegetables. The glossy peel of lemons seems clean, but it sometimes contains harmful substances that citrus fruits are impregnated with during transportation for better preservation.


3. Wipe the lemons with a napkin, then proceed to "undress". Cut off a thin yellow layer, taking care not to touch the white areas.

For this purpose, you can use different devices: a fine grater or a vegetable peeler. Even the sharpest knife cannot cope with such work, since the lemon peel should turn into the smallest "shavings".

4. Eggs are placed in a deep bowl, beat with a blender. Homemade eggs produce a fuller foam and brighter colors.

5. Add sugar, beat the mass until the crystals dissolve. By setting the maximum speed, this process can be completed in 2 minutes.

6. Squeeze out lemon juice, filter it, then pour it into a saucepan. Add the yellow rind.

7. Beaten eggs are combined with lemon juice. The pan is placed in a water bath. The Kurd needs to be stirred periodically. The boil time is 3-5 minutes. The longer the lemon curd boils, the thicker the consistency will be.

8. Remove the pan from the heat, allow the Kurd to cool slightly. Add diced butter. Kurd is stirred until the oil dissolves.

9. The cooled lemon curd is transferred to jars. Lemon cream can be stored in the refrigerator for up to two weeks.

So now you know how to cook Lemon Kurd. The recipe with a photo is in front of your eyes on our website.

Watch the video recipe for making lemon curd:

Until the strawberry season is over, you can't hesitate. This berry not only tastes good, but is also very healthy. You can cook many dishes from it, including. You don't need to use exotic ingredients for this, just have berries, sugar, eggs and butter. This dish is similar to an ordinary custard, but it does not contain milk and flour.

Dignity

Unusual has a lot of positive qualities. It has a great taste and delicate texture. There is a subtle strawberry note in the sweet Kurd. The bright pink color of this dessert is also pleasing to the eye. Strawberry Kurdish, whose recipe is quite simple, belongs to one of the rare types of custards that can be served as an independent dish, filling them with beautiful bowls. In addition, Kurd is often used as an interlayer for biscuit cakes in the preparation of an English cake. This dessert can be served with toasts or pancakes, and they are also filled with shortcrust pastry baskets.

Cooking secrets

Strawberry Kurdish is cooked in a water bath in stainless steel cookware. This avoids the appearance of small lumps that spoil the taste of the dessert, as well as the curdling of eggs. For the cream to have a delicate texture, it is necessary to ensure that the water in the lower pot boils well. If the dessert doesn't freeze quickly, you just need to add heat on the stove. When the cream thickens, it is removed from the heat and rubbed through a sieve in order to remove any lumps that might appear. Then put the butter, mix, cover with a film and allow to cool at room temperature, then put it in a cold place. TO lubnik Kurd, ingredients which is available to almost everyone, continues to thicken in the cold, so if you need a lighter texture, it is recommended to add whipped cream to the cold cream. It is very important to use freshly squeezed lemon juice for making dessert; you cannot use lemon concentrate. It is recommended to squeeze the juice over a sieve so that the bones do not fall into the dishes.

Simple strawberry Kurdish recipe

Ingredients: three hundred grams of fresh strawberries, one hundred grams of butter, one hundred fifty grams of sugar, forty milligrams of lemon juice, five eggs.

Preparation

Before you start preparing the dessert, you need to prepare all the ingredients. Strawberries are peeled from the stalks, washed well and sent to a blender for chopping. Juice is squeezed out of the washed lemon, which is added to the berries and crushed together to form a puree. Then eggs and sugar are placed in a small dish, beat well, add berry puree and mix with a whisk. Then add oil, place the dishes on the stove, heat the mass over a fire until it begins to thicken, while stirring it with a whisk. The Kurd is cooked, the recipe of which we are considering, until the desired thickness is obtained. Then the dishes are removed, the cream is cooled and placed in a cold place.

Frozen Strawberry Kurd

Ingredients: (about one hundred and eighty grams), two eggs, forty grams of sugar, fifty grams of butter.

Preparation

First you need to prepare all the necessary products. Strawberries are taken out of the freezer in advance and transferred to the lower shelf of the refrigerator so that it melts. When it thaws, they put it together with the juice in a blender and grind it into a puree. This will take about fifteen seconds. The berry mass is transferred to a bowl, put on fire and boiled for about a minute after boiling. Meanwhile, the eggs are washed and dried. One egg is divided into yolk and white, the second is left intact. The protein is set aside, it is not needed. Mashed potatoes are rubbed through a sieve, put back in the dishes, eggs are added and beat thoroughly. Then add sugar, which must be turned into powder in advance, and butter. All this is put on fire and cooked for two minutes, stirring constantly. If desired, the finished product can be passed through a sieve again. Dessert is cooled and served. It will have a bright taste and delicate texture. The cream goes well with pancakes.

Strawberry Kurd for cupcakes

Most confectioners put English Kurdish inside cupcakes so that the latter acquire a brighter and richer taste.

Ingredients: three hundred grams of fresh strawberries, one hundred fifty grams of white granulated sugar, five eggs, one hundred grams of butter, one lemon.

Preparation

The berries are sorted out, peeled, washed. Cut the lemon in half and squeeze the juice out of it, removing the seeds. Beat juice and strawberries well with a blender until smooth. Beat eggs together with sugar with a mixer, add berry mass and butter. All this is placed in a bowl, put on a steam bath, stirring, wait until the oil dissolves. Further, the Kurd is boiled for as long as they see fit. It is recommended to achieve the same thickness as when cooking berry jam, since then it will be easy to fill cupcakes with cream. In chilled cupcakes, a hole is made in the middle, for example, using an apple corer. These holes are filled with ready-made strawberry curd. You can also garnish the cupcakes with cream on top.

Cake "Black Prince" with strawberry Kurd

Ingredients for the dough: four eggs, two glasses of sugar, two glasses of sour cream, three glasses of flour, six tablespoons of cocoa, two tablespoons of teaspoons of soda.

Ingredients for the Kurdish: three hundred grams of strawberries, juice from one lemon, one hundred and forty grams of granulated sugar, six eggs, one hundred grams of butter.

Ingredients for the cream: two glasses of sour cream, one glass of granulated sugar, six tablespoons of cocoa, brandy.

Cooking cakes

Flour is mixed with soda and cocoa, eggs are beaten well together with sugar, sour cream is added, flour is added in small portions and mixed thoroughly. The dough is divided into four parts, each is poured into a mold and baked until tender.

Strawberry Kurdish (cake recipe)

The berries are mashed using a blender, lemon juice, butter melted in a water bath and eggs beaten with sugar are added. Cook the Kurd in a water bath until thickened, not forgetting to stir. The finished cream is cooled.

Beat the sour cream well with granulated sugar and cocoa, then add a few tablespoons of brandy.

Cake shaping

The cooled cakes are impregnated to your liking. Each cake is sandwiched with strawberry kurd, and then with sour cream cream. The top cake is coated with cream and covered with mastic, decorated with icing.

Finally ...

Strawberry Kurdish is a delicate cream that has a silky texture. In season it is prepared from fresh berries, and in winter - from frozen ones. You can add vanilla and cinnamon to the dessert. The basis of the cream is strawberry puree, eggs, sugar and butter are also part of the dish. As you can see, the set of components is very simple, like the cooking process itself. Kurd is an excellent base for making ice cream; it is often served as a sauce for pancakes and cheese cakes.

To its taste, strawberry Kurd is similar to baby curd with strawberries, which is why kids love it so much. Many pastry chefs use this cream for making cakes and cupcakes; in this case, baked goods are more tasty, tender and aromatic. Today, Kurd is a fairly common sweet dish around the world, loved by both adults and children.