A light, tender British miracle - lemon cream - is very good not only as a traditional English dessert.
Delicacy can be an excellent filling for cakes, eclairs, cake. Lemon cream, the recipes of which are quite simple, goes well with biscuit, sand cakes, puff pastries or custard dough.
The cream has a delicate sourness, a pleasant sunny shade and a festive citrus scent. It allows you to play with flavors, as it goes well with cinnamon, vanilla and even laurel.
Unlike many fillings for cakes, lemon cream turns out to be completely non-greasy, has a reduced calorie content and can occasionally please slimming girls.
Lemon Cake Cream - General Cooking Principles
Lemon cream recipes most often require the introduction of eggs. According to the method of preparation, the cream can be custard or whipped. Eggs give the filling plasticity, dense texture.
Before using the lemon should be thoroughly washed, dried. Then carefully remove the zest using a fine grater, squeeze out the juice. This is the first training option. There is a second one: cut the lemon in half, squeeze the juice, and then grate the lemon zest from the skin.
Some housewives prefer to make creams with a coarser consistency. To do this, you need to cut the lemon into pieces, free it from the bones, smoke once or twice through the fine grate of the meat grinder along with the peel. This option is very good for impregnating sponge cakes, as the resulting cream resembles lemon jam.
It is very important to prepare the eggs correctly. They should be washed with cold water and dry. If protein-lemon cream is prepared, it is important to carefully separate the proteins from the yolks, otherwise it will be problematic to whip the protein mass.
Lemon Custard
Traditional lemon cream, the recipe of which is suitable not only for sandwiching the cake layers, but also as a variant of a children's dessert. It is very easy to prepare, and the result is amazing.
Ingredients:
• three large lemons;
• three large eggs;
• 150 grams of sugar;
• softened butter (four large spoons).
Cooking Method:
Mix eggs at room temperature with a sugar whisk or a mixer until the grains are completely dissolved.
Squeeze the juice of lemons.
Grate the zest.
Pour lemon juice into the egg mixture, mix well.
Heat the lemon-egg mass in a water bath.
It is very important to constantly interfere with the cream base so that the eggs do not clot.
Boil cream need about ten minutes. As soon as the mass thickens and begins to resemble sour cream, the container is removed from the stove.
Strain the cream through a sieve to get rid of the lumps.
Mix in a lot of soft butter and zest.
Beat cream with a mixer so that the butter melts and evenly distributed.
Put the finished cream in a glass container, close tightly so as not to form a film.
Keep in the fridge until use.
Lemon Cake Cream
Traditional lemon cream, the recipe is slightly modified by the introduction of cornstarch and cream. Gentle, absolutely not cloying mass has a sufficiently dense texture, it will not spread on the sand base. Perfect for sandwiching and filling pastry baskets.
Ingredients:
• two large lemons;
• four eggs;
• a glass of heavy cream;
• half a cup of milk;
• two tablespoons of cornstarch;
• one hundred grams of powdered sugar.
Cooking Method:
Mix starch with a spoonful of cold water.
Prepare the juice and zest.
Separate the yolks and add them to the starch, stir.
Add juice, zest, powdered sugar to the starch-egg mixture, mix.
Put the milk on the stove, bring to the first bubbles boil. Gradually introduce the cooked mixture, stirring it vigorously and continuously.
Boil over low heat until the cream is thick and elastic.
Carefully remove from heat, cover with parchment paper, cool.
Beat cream until frothy and mix with lemon base.
Protein-lemon cream with gelatin
Gelatin gives lemon cream, the recipe of which is given below, the thickness and original taste. To please the children, you can enter dyes and flavors into the mass.
Ingredients:
• half a lemon;
• four chicken proteins;
• a quarter cup of the finished gelatin solution;
• a pinch of salt;
• incomplete cup of sugar (about three quarters);
• a quarter cup of water.
Cooking Method:
Squeeze lemon juice.
Prepare gelatin according to the instructions.
Cook sweet syrup out of water and sugar.
Egg whites with lemon juice, beat vigorously until resistant peaks.
Pour syrup into the egg-lemon base without stopping the beating.
Then enter gelatin in the same way.
Sour cream-lemon cream
Easy, extremely simple, low-calorie recipe for lemon cream, even a child can cook. It turns out a gentle, sweet and sour impregnation for the cake layers.
Ingredients:
• half a lemon;
• a glass of sour cream;
• half a cup of sugar.
Cooking Method:
Squeeze the juice, grate the zest.
Sour cream mixed with sugar or powdered sugar, beat.
Add juice and zest to sour cream, mix.
Lemon Cake Cream “Cinnamon Tenderness”
Very simple and lemon cream, the recipe of which includes a little cinnamon. Good for Christmas cake. It turns out thick, with a pronounced aroma of lemon and delicate cinnamon notes.
Ingredients:
• two medium lemons;
• two eggs;
• one hundred grams of sugar;
• twenty grams of butter (mild, room temperature);
• cinnamon powder on the tip of a knife.
Cooking Method:
Prepare the juice and zest. Grind zest with sugar or powdered sugar.
Pour the juice into the sweet zest, wait a few minutes and pour out the cinnamon.
Introduce the eggs and beat the cream base thoroughly.
Heat the mixture over low heat and boil until thickening for three minutes. To the kerm is not burnt, it must constantly stir.
Remove from heat, cool.
Protein-lemon cream cake
Gorgeous, easy, delicious lemon cream, the recipe of which you definitely need to take note.
Ingredients:
• half a lemon;
• four egg whites;
• half a glass of water (about 80 ml);
• a glass of sugar (250 grams);
• A tablespoon of vinegar.
Cooking Method:
Mix in a small saucepan sugar, vinegar, water.
Heat the sugar until completely dissolved, install a thermometer and wait for the temperature to reach 120 degrees. If there is no device, you can check the readiness of the caramel by dropping a drop in cold water. Caramel should roll into a soft ball. If it hardens, the syrup is overheated. You need to add some water to cool the mass.
Remove from heat.
Squeeze lemon juice.
Proteins at high speed, beat with a mixer for one and a half minutes.
Without turning off the device, add a spoonful of sugar, pour in lemon juice.
Pour caramel into the bowl with a thin stream, beat for about ten minutes.
When the mass becomes dense and elastic, the cream is ready.
Lemon cream with semolina
The recipe for lemon cream with semolina is something special. The mass is very lush, tender, and melts in the mouth.
Ingredients:
• large lemon;
• two tablespoons of semolina;
• two eggs;
• half a liter of milk;
• a glass of sugar;
• two hundred grams of butter.
Cooking Method:
Cook manna porridge, wait for cooling.
Lemon juice and zest.
Mix cooled porridge with soft butter, sugar, eggs and beat with a mixer or in a blender bowl.
Add lemon juice and zest, beat again.
Lemon cream with cream
Lemon cream, the recipe of which cannot but please fans of the original taste of traditional dishes. Turmeric gives this variant a special flavor, and boiled lemon - a pleasant texture.
Ingredients:
• large ripe lemon;
• two chicken eggs;
• half a cup of sugar;
• 550 ml of heavy cream (at least 30%);
• dessert spoon of turmeric.
Cooking Method:
Pour lemon with water and cook for half an hour.
Cut the fruit, squeeze the juice into the capacity of the blender.
Finely chop the skin and send it to the blender.
Put eggs and turmeric in a bowl.
All ingredients are well whipped.
Put the cream base in a saucepan, add sugar and stir until thick.
Remove from heat, cool.
Separately, beat the heavy cream to strong peaks.
Mix cream and lemon-egg mass.
Lemon cream - tricks and tips
- If, when cooking the cream, the eggs coagulate, wipe the cream through a fine sieve or whisk strongly in a blender.
- In order to squeeze the lemon juice better, the fruit should be rolled along the surface of the table, firmly pressing on it with your palms.
- Any lemon cream, the recipe of which involves the use of eggs, can be turned into a separate dish. Dessert should be put in a bowl, hold in a fridge, serve with fruit or biscuit. And also it is very tasty to dip pancakes and pancakes into such a delicacy.
- To get a richer, thicker cream, after cooking it is necessary to leave it for two hours in the refrigerator. The mass will infuse, thicken even more, it will be more comfortable to collect the cake with it.
- If the cream remains after the cake is assembled, it should be decomposed into clean, sterilized cans over the steam, tightly closed and stored in the refrigerator. The treat will not spoil for five days. As soon as a delicious cream is needed, the right amount should be transferred to the saucepan, slightly heated on the stove, not forgetting to stir constantly.
- To prevent lemon zest from burning, pour fruit with warm water and leave for an hour and a half. During this time, all the bitterness will disappear.
- In order to get a rich shade of color, you can use not four whole eggs, for example, but eight yolks in recipes. The result is a very beautiful yellow color. In addition, this delicacy can be eaten by people who are allergic to egg white protein.
- Vanilla and cinnamon in recipes are interchangeable. The amount of these flavorings can be varied at your discretion or even dispense with them. In addition to vanilla and cinnamon, you can use rum, almond and other flavors.
- You can make desserts with other citrus fruits using lemon cream recipes. To do this, orange, mandarin, grapefruit, taken in the same proportions.
- For making lemon cream, you can use enamelware, aluminum pots, metal saucepans.
- Often, in recipes, you need to whip the cream until it is airy. This can be done not only with a blender, but also with a mixer. If there are no devices, the manual method is suitable - a whisk. Beat in this case will take longer.
- If egg white is used in the cream, be sure to add a pinch of salt. It will give the squirrel greater viscosity, elasticity.
- To make it easier to remove lemon zest, the fruit can be slightly frozen in the freezer. Grab the frozen skin is much easier.
