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

Lemon Kurd - what is it?

This is a viscous lemon cream, with a delicate lemon taste, with a jelly-like consistency that any housewife can prepare, because the recipe is simple, there is a photo, there are few ingredients. The cream can be used as an independent dessert, or can be served in sand bowls, forming a cake. Lemon Kurd is also good with pancakes and as a layer in cakes.

Lemon Kurd - 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 kurd began to be used as a layer in cakes, filling in buns. Now lemon cream can be found in any dessert, it can even be added to ice cream.

Taste of Lemon Kurd

An unusual lemon cream has many advantages: it has a delicate structure and excellent taste. Sweet Kurd has a distinct lemon note. The bright yellow color of the dessert pleases the eye. Kurd belongs to that rare variety of custards that can be served on your own, filling a beautiful mass of beautiful transparent creamers.

And the Kurdish is used to smear biscuit cakes to get a real English cake. Lemon Kurd put in baskets of shortcrust pastry, served with pancakes and toast.

Lemon Kurdish recipe with photo

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

Cooking sequence:

1. To prepare a quality kurd, you need to take large lemons and homemade eggs.

2. Lemons are washed long and thoroughly, you can use a special brush to wash vegetables. The glossy peel of lemons seems clean, but it sometimes contains the harmful substances that citrus fruits soak during transport for better preservation.


  3. Lemons are wiped with a napkin, then proceed to "undress". Cut a thin yellow layer, trying not to touch the white areas.

For this purpose, you can use different devices: a fine grater or a peeler. Even the sharpest knife does not cope with such work, as the lemon peel should turn into the smallest “shavings”.

4. Eggs are placed in a deep bowl, beat with a blender. Homemade eggs provide a more “lush” foam and provide color brightness.

5. Sugar is added, the mass is whipped until crystals are dissolved. By setting the maximum speed, this process can be dealt with in 2 minutes.

6. Squeeze lemon juice, filter it, then pour into a saucepan. Add yellow peel.

7. Whipped eggs are combined with lemon juice. The pot is placed in a water bath. Kurd should be stirred occasionally. Boiling time - 3-5 minutes. The longer the lemon kurd boils, the thicker the consistency will be.

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

9. The cooled lemon Kurd is transferred to banks. Lemon cream can be stored in the refrigerator for two weeks.

So now you know how to make lemon kurd. A recipe with a photo in front of your eyes on our website.

Watch a video recipe for making lemon kurd:

Let's go on a journey through an amazing country called “Confectionery Paradise”. Sweet tooth just love to try unusual delicacies and desserts. If you are ready to conquer a new culinary top, make a lemon tart with meringue.

French classic

Lemon tart is a classic French dessert that has a unique taste. The base of the cake is necessarily prepared from friable shortcrust pastry, then a lemon layer is made, which has a slight acidity. From above, such pastries are decorated with meringues.

Let's try to cook this sweet dish according to the classic recipe.

Structure:

• 0.2 kg of wheat flour;
• 1 tsp granulated sugar;
• a pinch of fine-grained salt;
• 220 g butter;
• 2 tbsp. l chilled filtered water;
• 4 things. chicken eggs;
• 330 ml of filtered water;
• 2 pcs. lemons;
• 130 g of granulated sugar;
• 100 g of corn starch;
• 170 g of powdered sugar;
• 1 tsp freshly squeezed lemon juice.

Cooking:

Gordon Ramsay's lemon meringue tart

Chefs who conduct their culinary programs on television are always very successful and very popular. Most housewives choose only their recipes, especially when it comes to dessert for their favorite sweet tooth.

Structure:

• 0.3 kg of shortcrust pastry;
• 4 things. egg yolks;
• sifted flour;
• 180 g of granulated sugar;
• 2 pcs. chicken eggs;
• cream - 0.2 l;
• 2 lemons.

Cooking:

1. We make a layer of shortcrust pastry.
2. We spread it in a detachable form, pierce it with a fork.
3. We lay aluminum foil on top and sprinkle the beans.
4. Preheat the oven to a temperature of 180 °.
5. We send the cake there and bake it until golden, after 10-15 minutes we lower the temperature to the level of 110 °.
6. Bake for another five minutes.
7. Combine the yolks with 2 chicken eggs.
8. Add granulated sugar, cream and freshly squeezed lemon juice.
9. Beat well, and then filter this mixture through a small sieve.
10. Pour it into the stewpan. Heat and boil until thickened.
11. We spread half the filling into the cake and send it to the oven.
12. After a few minutes, add the remaining portion of the filling.
13. Bake for about one hour.
14. Separately, according to your favorite recipe, we will prepare meringues.
15. Let’s cool them after heat treatment and decorate them with lemon tart.

Another star recipe

Experiment lovers can make lemon tart with meringue from Andy Chef. What yummy does not cook this eminent culinary specialist! In his confectionery piggy bank you can find a recipe for making tart with strawberries and pistachios. So every housewife has a choice.

Structure:

• semi-finished shortbread dough;
• 140 g of granulated sugar;
• 4 things. chicken eggs;
• 100 ml of freshly squeezed lemon juice;
• 120 g of curd cheese;
• meringues - for decoration.

Cooking:

1. Roll out the shortbread dough, put it in a detachable form, make the sides.
2. We bake the base of lemon tart at a temperature mark of 170-180 ° until golden.
3. In a deep bowl we combine granulated sugar with eggs.
4. Beat these components well with a whisk until a mass of homogeneous consistency is obtained.
5. Introduce freshly squeezed lemon juice and cottage cheese into the egg-sugar mixture.
6. Mix well again.
7. Filter this mixture through a sieve and pour it onto the cake.
8. Level with a spatula.
9. We send lemon tarte to the oven for half an hour.
10. Bake at a temperature mark of 150 °.
11. Cool the finished cake on a wire rack, and then decorate it with meringues.

It’s easy to make lemon kurd - just five ingredients are needed, and the cream is cooked in just 10 minutes. Kurd on lemon yolks is thick, with a rich taste and aroma, while not sour and not too sweet.

What is a Kurd? For those who don’t know, lemon curd is a thick creamy cream with an intense sweet and sour lemon flavor. As mentioned above, it is easy to make lemon custard from available products, so it can be included not only in the festive, but also in the daily menu.

Where to use lemon kurd? Custard recipe is widely used; Kurdish pastries include, but are not limited to, biscuits and cakes, Kurdish tartlets, and pasta cakes. In addition, they use the classic Kurdish for, pancakes and watered it, served to the buns, added to the cream for the cake or simply spread on the toasts.

Lemon Kurd, a classic recipe, consists of five ingredients: egg yolks, fresh lemons, sugar, salt and butter. All ingredients play an important role, so Kurds without butter and eggs or without butter and sugar will have a completely different taste than the classic version.

Lemon custard is made thicker, somewhat similar to pudding, egg yolks, lemons, respectively, are added to the Kurd for taste, sugar gives sweetness and allows you to achieve the desired consistency, salt balances the taste, and oil is added at the very end of the Kurdish preparation - after of how it boils and thickens.

DoughVed advises. In order for the lemon custard kurd according to this recipe to thicken and the eggs not to curl, you must cook it in a water bath, stirring constantly. When constructing a water bath, be sure to make sure that the top bowl does not touch boiling water, otherwise the egg yolks will be welded and curled.

Filtering the finished cream is absolutely no need - just rub the zest on a fine grater. In a cooked cream, it only gives taste and aroma and does not affect its texture at all. But if you still want the most uniform consistency of the cream, strain it before pouring into a jar. If the lemon peel is partially replaced with orange peel, you will get lemon-orange kurd.

15 minutes to prepare

10 minutes to cook

220 kcal per 100 g

Lemon Kurd - a cream recipe on yolks for baking: cakes, pies, cupcakes, tartlets.

Make lemon custard at home; Kurds can be stored in the refrigerator or frozen for future use.

Butter must be removed from the refrigerator in advance. By the time the cream is boiled, it must not be cold, but at room temperature.

Ingredients

• large egg yolks - 4 pcs.;
• granulated sugar - two thirds of a glass (130 g);
• lemons - 3 pcs.;
• salt - at the tip of a tsp;
• butter - 80-90 g.

Cooking

• If during cooking the lemon custard does not thicken or thickens slowly, add a little heat. Do not forget that custard must be constantly stirred.
• You can store the cream in the refrigerator for 10 days, and if you freeze for future use in the freezer, then the shelf life of the Kurd can be extended to three months. Before eating, take the frozen Kurd from the freezer and put in the refrigerator overnight.
• Freshly squeezed lemon juice - an essential ingredient for cooking Kurd; without it, the cream will not get the desired consistency.

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

Kurd is prepared according to the principle of custard with the addition of lemon juice, which is squeezed right there. Typically, a Kurd is made in a water bath, but with our cooking method, you can do without it. Eggs, with the indicated amount of granulated sugar and citric acid, will not curl. So the mixture can be heated simply on the stove in a convenient dish for this.

Kurd can be eaten alone for dessert. For example, with tea. And you can use it as a regular cream: with pancakes, for spreading cakes, in buns, in custard cakes, etc.

The Kurdish also has a feature that you want to know about.. The more oil it contains, the more tender its taste. Therefore, if you want a calmer taste, put the oil in twice as much as given in the recipe. If you want a less high-calorie product, but a sharper lemon, do not put 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

Cooking

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

  2. Mix in a bowl lemon zest and juice. Pour sugar. Grind everything together with a spatula or directly with your 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 active, without the formation of foam.

  5. Now we 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 oil in the pan, pour in the resulting composition.

7. Cook with constant stirring until the mixture thickens.

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

If the resulting Kurdish seems too acidic to you (and it should be sour), try partially replacing the lemon juice with some other, but also citrus.

Mistress note

1. It is difficult to find that the lemon, being protected from spoilage, was processed with something, since its skin itself is as if artificial. However, the protective layer on the citrus peel is most often present and must be completely removed. Contrary to popular belief, boiling water poorly copes with the task. A stiff dish sponge is the fixture that needs to be processed fruit after scalding. Then it should still be held under running water.

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

3. All the thick culinary mixtures with sugar, which have been standing on low heat for a long time, strive to bake to the pan. Burning to enameled dishes is the fastest. Ceramic-metal, on the contrary, is the safest in this regard.

4. Lemon Kurd is able to provoke an allergy. Gourmets, prone to negative reactions to citruses, do not need to eat it with spoons, like jam. And 5-6 crackers, finely spread with a pleasant sweet and sour mass, will not hurt anyone, and in terms of caloric content, such a dose of delicious vitamin food is optimal.

Hi my dear girls and boys!

For most of us, desperate housewives and just housewives, autumn is the time to return to the kitchen, oven, hot dinners 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, one should not forget that food is not only carbohydrates and proteins, it is also the positive energy that homemade pies are chargedif they are cooked with love. I began to notice with pleasure how the feeds in social networks gradually began to fill up with delicious homemade pastries and the happy faces of the owners of this same pastries.

But in Greece it's still summer! There are no yellow leaves (although they are never here), people walk in shorts and slates, 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 sit in the evenings in the evening . And only lemons and oranges ripening on the trees remind us that winter is near.

I didn’t wait for the lemons on the tree to ripen from the neighbor opposite and went and bought them at the market. Because I have long had plans to show you how to prepare the real correct and rich   lemon kurd on fresh yolks and high-quality butter.

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

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 vast majority of the Russian-speaking population of the planet, a stable phrase, a tracing-paper from the English language, “lemon Kurd” has already formed and consolidated. So, it is this phrase that I will use in this context. Excuse me, dear Marianne.

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

Very often, in recipes, starch is added to the lemon cream for density. In my opinion, this prettyly spoils not only the taste, but also the texture of the Kurd. With the right and only right cooking, the Kurds turn out to be quite thick and homogeneous.

And what I like most about lemon cream is that   he is preparing in 2 accounts!

Where can I apply lemon cream?

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

I have a girlfriend here, so give her a can of Kurd, 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 lemon kurd is just the classic lemon pie with meringue. It is with a neutral shortcrust pastry and a sweet airy meringue that sour lemon kurd blends in perfectly.

Foreshadowing your question, I’ll say: Yes, instead of lemons, you can use oranges, tangerines, limes, and even various berries (preferably sour). In this case, the cooking technology and ratio will remain the same. Just such a cream will no longer have a characteristic lemon acidity. I advise you to try the Kurd from blood oranges. Color turns out - fire!

So, let's get started with step-by-step cooking!

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

We will 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 filling the tart, the Kurds are better to use while still warm. And for cakes, lemon cream must be cooled.

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

Good luck, love and patience.