Lemon Kurd - a fruit cream, created in the likeness of a custard, came to us from the English cuisine and immediately deservedly won the general favor. Dessert has a citrus aroma, a thick texture and is varied in application, and simplicity and accessibility in cooking make the dish universal and attractive.
How to cook lemon kurds?
Kurd with lemon - custard, created from fruit juice, has a balanced taste, color and citrus aroma. The Kurd does not need exotic ingredients: eggs, sugar, lemon peel, its juice and butter make it quick and easy to create such a treat. The only difference from custard is the lack of milk and flour.
- For the preparation of dessert, use only fresh lemon juice.
- It is necessary to remove from the citrus peel, squeeze out the juice and combine it with eggs and sugar. Add the oil.
- Lemon Kurd is cooked on a water bath, which helps to avoid lumps and clotting of eggs.
- The cream is cooked to full thickness and immediately removed from the plate.
- The finished mass should be cooled at room temperature, covered with a film and placed in a refrigerator.
- Cooling down, the cream will thicken. If necessary, dilute the thickness of the whipped cream.
Lemon Kurd - recipe
Lemon Kurd - a recipe based on the technology of cooking custard. The difference is that the fruit mass has a lighter texture, a lower fat content and no sugary taste. Such qualities are suitable for biscuits, giving the latter the necessary oiliness. But to decorate the Kurds is not suitable, because it is not able to keep the form.
Ingredients:
- egg - 2 pieces;
- lemon - 2 pieces;
- sugar - 70 g;
- oil - 55 g.
Preparation
- Grind lemon zest on a grater.
- Squeeze out the citrus juice, strain and mix with the zest.
- Add eggs, sugar, whisk and send to a water bath for 15 minutes.
- In the thickened mass, add oil, mix and remove from the plate.
- Lemon kurd cool and refrigerate for a couple of hours.
Orange-lemon Kurd - recipe
Lemon-orange Kurd has a rich taste, a wonderful aroma and refers to a small number of useful desserts. In this dish, the balance of sour and sweet is clearly maintained, which allows not only to decorate pastries, but also to serve it as a separate delicacy, the bay in the crockery. The cream is easy to prepare and will require no more than half an hour.
Ingredients:
- orange - 2 pieces;
- lemon - 1 piece;
- sugar - 180 g;
- oil - 110 g;
- egg - 3 pcs.
Preparation
- Grind lemon and orange peel on a grater.
- Citrus flesh wring out.
- Sugar mix with eggs, add butter, zest and juice.
- On a water bath bring to a boil and cook the lemon curd for 15 minutes.
Lemon-lime Kurd
Citrus Kurd invigorates, refreshes and blends well with homemade bread and baked pastries. A high-speed dessert has features, knowing that you can get the perfect cream. So, by increasing the amount of sugar, you can regulate the excess acid, and a short heating of the fruit in the microwave provides an abundance of juice from lemons and lime.
Ingredients:
- lime - 2 pieces;
- lemon - 2 pieces;
- sugar - 180 g;
- egg - 3 pieces;
- oil - 60 g.
Preparation
- Grind lemon and lime peel.
- Mix it with sugar and set aside for 30 minutes.
- Squeeze out the citrus juice.
- Add the juice and butter to the sugar.
- Send the cream to the water bath for 15 minutes.
- Strain the lemon flavored Kurd through a sieve and cool.
Lemon Kurd without eggs
Kurd without eggs has a dense and stable texture, and therefore used in the design of baking. Complex ornaments from it you will not make, but small and simple patterns - it is quite. Potato or corn starch will replace the eggs and create a cream of the necessary density. This recipe is economical, and from that they can easily and easily decorate sweets.
Ingredients:
- lemon - 1 piece;
- powdered sugar - 50 g;
- cornstarch - 60 g;
- oil - 75 g.
Preparation
- Remove the zest from the citrus and squeeze out the juice.
- Starch mix with powder and enter into the lemon mixture.
- Add the oil and put the cream on the water bath.
- Dense lemon kyrd strain through a sieve, cool and use as directed.
Kurdish with gelatin
Lemon Kurd with the addition of gelatin is similar in texture to the English pudding, and the cooking technique is with the custard. Separately beaten eggs with sugar, mix with lemon juice and cook until thick. Since gelatin is included in the composition, the cream is resistant, crocheted and perfectly suited as a basis for cake or filling of tart.
Ingredients:
- gelatin sheet - 2.5 g;
- water 100 ml;
- lemon - 2 pieces;
- sugar - 130 g;
- egg - 3 pieces;
- oil - 80 g.
Preparation
- Before you make a lemon kurd, gelatin soak in the water.
- Remove from the lemon zest, squeeze the juice, add half of the sugar and heat.
- Eggs beat with the remaining sugar and enter into a lemon mixture.
- Cook for 3 minutes, add gelatine and butter.
- Beat the lemon chicken in a blender and allow to cool.
Lemon Kurd on yolks
Experts say that citrus Kurd on yolks is the only correct cooking technology, giving an unimaginably tasty and delicate texture. Delicacy can be used as an independent dish, and also as a spread in any combination. From it comes an excellent layer for cakes and a filling for profiteroles .
Ingredients:
- yolk - 4 pieces;
- sugar - 100 g;
- lemon - 2 pieces;
- oil - 70 g.
Preparation
- Before you prepare the Kurd, remove the peel from the lemons and rub it with sugar.
- Citrus pulp wring out.
- Mix and put in a water bath for 10 minutes.
- Add the oil and put it in the cold.
Strawberry-lemon Kurd
Kurd - a recipe for a cake, differs from previous versions by cooking techniques. The cream is cooked on low heat without a water bath and turns into a thick viscous mass that holds the mold. This consistency is appropriate for impregnating the cake . Chopped strawberries are perfectly combined with lemon juice, giving freshness and aroma.
Ingredients:
- fresh strawberries - 300 g;
- oil - 100 g;
- sugar - 150 g;
- lemon juice - 40 ml;
- egg - 5 pcs.
Preparation
- Stir the strawberries in a blender.
- Add the lemon juice.
- Whisk the eggs with sugar.
- Connect the egg mass with the fruit. Add the oil.
- Put the cream on the fire and stir until you reach the desired density.
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, by adding cream to the citrus cream, you can correct excessive density and give the dessert a light and airy feel. It should be remembered that the mass should be thickened and completely chilled, and the cream - well-beaten.
Ingredients:
- eggs - 3 pieces;
- sugar - 150 g;
- lemon juice - 80 ml;
- lemon peel - 1 teaspoon;
- oil - 60 g;
- cream - 60 ml;
- powdered sugar - 20 g.
Preparation
- Eggs beat with sugar, pour the juice and put on a water bath.
- Strain the mixture, add butter and zest.
- Cream and powder whisk and enter into the cooled Kurd.
How much lemon kyrd is stored?
The taste of the lemon kurda will never get bored. Moreover, a delicate and light dessert is diverse, simple, and can decorate not only any pastry, but also act as an independent dish. Many landladies prepare for future use because of the lack of time, and therefore the question of how many Kurds are kept is always topical.
- To keep the dish taste, cool it at room temperature, sealing it with a film.
- After natural cooling, it is necessary to lay out the Kurd in a sterile glass container, close it with a clean lid and place in a refrigerator with a temperature of at least 6 degrees.
- When observing the rules of Kurds can be stored for about 2 weeks.