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.

Kurd is a type of dessert of modern English cuisine; it has taken root in many European countries. It is often offered in the form of a gastronomic gift, packed in a compact screw-top container and added decorative tinsel for style. Lemon Kurd is beyond competition in terms of demand: dessert is served separately, added to ice cream, spread on bread, put in muffins and croissants toppings, used instead of creamy layer in biscuit cakes. The structure is unusual: soft and airy, resembling a 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 make Lemon Kurd

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


The peeled lemons are rubbed through a metal sieve. When lemons are ripe and juicy, this process is fast enough.


Filter out pure juice, and films and seeds remain in a sieve.
Instead of a sieve, you can use a citrus press.


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

Pour the egg mixture into lemon juice. And 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 boiling it is kept for 15 minutes. The Kurd will gradually thicken, but all this time it should be stirred.


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


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

This is a fragrant and delicious treat that is not difficult to cook at home. By consistency, it resembles a cream, has a thick gelatinous texture. It can be used as a filling for pies, pancakes, rolls, muffins, cakes and this is not the whole list. Kurd cream can be served for breakfast with toast, a freshly baked bun instead of jam, pour cream ice cream, curd dumplings and sweet cheesecakes on it.

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

A great pleasure will give you a cake with Kurdish and meringue. Kurd is being prepared from eggs, a large number of lemons, sugar and butter. Lemon juice gives the treat a pleasant sourness, and grated zest - a pronounced tropical aroma. To decorate desserts in the cooking process, you can add a little starch, so that the Kurd cream is thicker.

Historical facts

Kurd, or a creamy fruit dessert, is more often prepared in the UK and in 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 treat for tea with buns and white bread, replacing berry jam with lemon Kurd.

More than a hundred years ago, Americans and English women used the Kurdish as a filling for home baking. From the middle of the 20th century, when the confectionery factories of America and Great Britain began to actively develop, they began to prepare Kurds from lemons on an industrial scale. Part of the sweet and sour cream went to the production of fillings for delicious puff croissants, rolls, and part was packaged in jars and went on mass sale.

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


  There are a lot of recipes. First of all, the cream varies in composition. In addition to lemon, mandarin, 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 and without 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 in a water bath. Deviations from the basic version allow you to get a thick cream, which is convenient to use in cakes. So let's cook.

Ingredients:

Recipe Information

• Cuisine: English
• Type of dish: cream
• Method of preparation: 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 do

First of all, prepare lemons. It takes 3-4 medium fruits to get 100 ml of juice. But before squeezing the juice, remove the zest from all the lemons. Place citrus fruits in a colander and scald with boiling water, dry with a towel. Lay a sheet of parchment on a fine grater for less loss of zest. Remove the yellow portion of the lemon by gently wiping on all sides. After, peel the parchment with a knife.


  Now squeeze the juice in a way convenient for you. Before squeezing, roll the lemons on the table. Cut in half and squeeze the juice. It should turn out 100 ml of juice.


Add medium sized chicken eggs to the heat-resistant deep bowl. Pour granulated sugar. Mix a little with a hand whisk. Beating is not necessary.


  Add a pinch of salt and lemon zest. Shuffle.


  Pour the squeezed juice, add pieces of butter and corn starch. Shuffle.

Corn starch can be replaced with potato.

  Now let's figure out how much to cook, so that it turns out the right consistency. . Pour water into a saucepan and boil. Place a bowl of egg-sugar in a bath. The bottom of the bowl should not touch the liquid, and the water should boil slowly. Take a whisk and mix constantly until the mass thickens. Usually this process takes 2-3 minutes.


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


  Pass the cream through a fine strainer to remove the remaining zest and lumps formed. This step is convenient to do with a hand whisk, turning it in a circle.


  Prepare dishes with ice water in advance. Dip the bowl of cream into 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!


  Tasty desserts for you!


  According to the recipe above, I recommend cooking for beginners. Beginners do not feel the food so well, the cream can curl, burn, turn out with lumps. But in a water bath nothing burns and does not curl up, starch will act as an excellent thickener. And you will get a good result. When you fill your hand, you can try the recipe for professional confectioners. I will bring him.

Classic recipe

It is prepared without starch and without a water bath.

Ingredients:

• lemon juice - 150 g (4 pcs. 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 lower white layer, otherwise the cream will turn out with bitterness.

2. Break eggs into lemon juice, add sugar. Now you need to mix well.
3. Pour the mixture into a pan with a thick bottom and place on a stove over medium heat. Heat the mixture by continuously stirring with a spoon or whisking with a whisk.
4. Bring the cream to a thickening, but without letting it boil. When bubbles appear, beat the Kurd especially carefully. The heating process will take about 4-5 minutes.
5. The result is a fairly thick mass, into which immediately, without waiting for cooling, you need to add butter. Whisk together with a whisk or mixer.
6. Kurd is ready. For cooling, it can be refrigerated. After cooling, the cream becomes thick and is quite suitable for use as a filling for macarons.

About storage

Mistresses who prefer to procure products and dishes for future use are often interested in shelf life. Pour the cream into clean, dry jars and store it in the refrigerator for one and a half weeks. The freezer can be stored for up to 6 months.

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

Useful video

For visuals, I propose to see another version of the recipe - without starch, but in a water bath.

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

What you should pay attention to in this recipe is that the Kurd can curl up a bit and go grains during brewing. To avoid this, put a little less butter next time. You can also add starch to this recipe, then the cream will turn out to have a thicker consistency, which will be just perfect if you add the Kurdish to the filling. Without starch, the Kurd will also thicken, but will have a more liquid consistency, which is also normal. In the recipe that will be lower, I added corn starch, which in fact will be indicated in the ingredients.

Well, in this Kurd, you can add various spices to give it a more spicy and New Year's festive taste. It can be ground cinnamon, cloves, nutmeg. Any spices that are now at home, or which you especially love.

I will be grateful for the mark #website  when posting your photos on social networks.

Ingredients

• 2 oranges
• 2 eggs
• 2 yolks
• 200 g sugar
• 15-20 g of corn starch (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 slightly with a whisk until a homogeneous consistency. Leave on for 20-30 minutes so that the aroma from the zest is infused.
2. Strain the mixture of eggs, sugar and orange juice in a saucepan, so that the zest and seeds do not remain in the mixture, add oil and put on fire.
3. On medium heat, stirring constantly, so as not to burn on the bottom, cook the Kurd. When the Kurd begins to boil, give it a boil for a couple of minutes to leave the starchy taste, as well as in order to cook the Kurd of the desired consistency.
4. Put the finished Kurd in a jar, which can be closed with a lid or covered with a film so that it contacts the Kurd. Ready Kurd can be stored in the refrigerator for 4-5 days.

The gentle and unusually fragrant custard, which I propose to cook today, will delight you with its taste and mouth-watering appearance. This is such a sweet and tender sun in a vase with a rich orange flavor, smooth and completely uniform consistency. Treat your homemade orange Kurd - they will be delighted!

This custard based on fresh oranges can be served as an independent dessert, and also used as a filler for sand baskets and tartlets. When baking, this cream thickens, and after complete cooling differs in a delicate and smooth texture. A good orange kurd with pancakes and hash browns, cheesecakes, biscuits or just slices of fresh white bread.

Ingredients:

Cooking in steps with a photo:

To start, very, very carefully wash the oranges. Then we put them in a saucepan with boiling water and hold there for a couple of minutes. What is it for? The fact is that today almost all fruits are processed with wax to increase shelf life and we need to get rid of it (if any). I don’t know if the imported fruits have been processed in our country, but it will not hurt to play safe. So, the oranges lay in boiling water, take them out, wipe them dry and allow them to cool for a minute so as not to burn their hands. Now we roll them around the table, pressing them with our palms - this will help us get more juice. Remove the zest from the fruit - the thinnest peel of a bright orange color. It is most convenient to use a fine grater. Do this so that the white layer is not affected - it is it that is bitter and can ruin the entire cream.

We cut oranges without zest in half across and in any convenient way we get juice. Although I have two juicers (electro and special for citrus), but I like to do this 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. Insert the fork into the pulp (across from the center to the edge) and, squeezing the orange, scroll the cutlery. So you can squeeze 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, you can use juice with pulp - then we will still filter.

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

Pour granulated sugar there, which can easily be replaced with powdered sugar. Shuffle everything.

Whisk everything with a whisk or fork so that the eggs partially part. You can beat with a mixer for a short time.

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

We put our structure on fire and wait for the water in the lower pan to begin to boil. Then we make a not very strong fire and cook the orange Kurd with constant (!) Stirring. It is necessary that the water does not boil, but only gurgles. If you distract and stop interfering, the eggs just curl up and a homogeneous, smooth cream will not work. Cook the orange kurd until it begins to thicken. It will turn out pretty quickly.

See what the consistency should be? Something like a liquid jelly. That's right, because the Kurd will then thicken as it cools.

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