Lemon Kurd - the most tender English dessert with an unmatched aroma.
It is used for cakes, pies, buns and just smeared on toast.
In the shops you can find small and pretty jars with this delicacy, which are expensive. In fact, it is very easy to prepare at home, dessert does not require expensive ingredients or a lot of time. And the result will please.
Lemon Kurd - General Cooking Principles
To get the cream fragrant and put density, you need to use good, juicy lemons. Any recipe contains zest, as it is the main source of smell. Therefore, citruses should be thoroughly washed before preparing the lemon Kurd. Also irreplaceable ingredients are sugar (powder), butter and eggs.
General principles of cooking lemon Kurd:
1. With citrus, remove the zest. This can be done quickly and easily with a fine grater. Squeeze out the juice and put it all together.
2. Add sugar to the lemon mass, mix. If the recipe is starch, then it can be combined with sugar, to evenly distribute in the cream.
3. Eggs should be separately mixed to a uniform consistency. In some recipes, only the yolks are used or they are taken more than proteins.
4. The oil is cut into pieces, added to the total weight.
5. The cream is cooked on the fire until thick and thick and immediately removed. If desired, it can be drained through a sieve, but this should be done quickly, until it thickens at all.
Kept lemon Kurd in the fridge. If you decompose the cream into sterile jars, it will remarkably last up to three weeks. Although such a wonderful delicacy will not linger for a long time, no matter how much you prepare it.
Recipe 1: A classic lemon Kurd with pieces of zest
An ordinary recipe for lemon Kurd, cooked with zest. For cooking you need a good butter, with a fat content of at least 82%. Ingredients
• 225 grams of sugar;
• 4 eggs;
• 125 grams of oil;
• 4 lemons.
Cooking
1. Wash lemons, pour over boiling water. With the help of a grater, remove the zest. Then cut it in half and squeeze the juice, if you accidentally hit the bones, then they need to be removed.
2. Combine the zest and juice in a small saucepan and set on the stove.
3. Add the butter, cut into small pieces.
4. Sprinkle sugar, cook over low heat until completely dissolved.
5. Beat the eggs with a whisk until a homogeneous consistency is obtained and inject in a thin stream into the lemon Kurd, while stirring quickly.
6. Cook the mass until it thickens, then cool it, transfer it to a sealed jar and store it in the refrigerator.
Recipe 2: Lemon Kurd with Starch
Due to the addition of starch, the cream becomes more dense and stable, suitable for decorating cakes and pastries. Of course, complex figures cannot be made from it because of a small amount of oil, but for leaves, sides and simple flowers it will fit perfectly. You can use both potato and corn starch.
Ingredients
• 4 eggs;
• 1 large lemon or 2 small ones;
• 50 grams of powdered sugar;
• 0.5 tablespoons of starch;
• 75 grams of oil.
Cooking
1. Remove the zest from citrus and squeeze out the juice, it should be 50-60 ml.
2. Mix powder with starch and lemon mass.
3. We break eggs, we interrupt with a whisk or a mixer, we connect to a lump.
4. Add oil.
5. Put everything on the stove, stirring constantly, bring to a thickening and immediately filter through a sieve. If this is not done, the mass will become thick and the pieces of zest will remain in the cream.
6. Cool and use as directed.
Recipe 3: Lemon Kurd by Jamie Oliver
Jamie Oliver is a world famous culinary specialist who knows how to cook simple and tasty dishes. The peculiarity of this lemon Kurdish recipe is that a large amount of yolks and only two eggs are used. Ingredients
• 5 yolks;
• 110 ml of lemon juice;
• zest from a single citrus;
• 2 whole eggs;
• 110 grams of sugar or powder;
• 60 grams of oil.
Cooking
1. Combine lemon juice and zest, add sugar and eggs.
2. Mix everything thoroughly with a whisk.
3. We put in a water bath and cook, without ceasing to interfere.
4. As soon as the mass thickens, remove from the water bath and wipe through a sieve.
5. Fold in jars, cool and put in the fridge.
Recipe 4: Dietary Lemon Kurd with Sugar Substitute
It turns out that lemon Kurd can be made dietary! To do this, use any sugar substitute, which is at hand. Calculate the amount of 20 teaspoons of sugar. Usually one tablet goes on a spoon, that is, we take 20 pieces. Butter cream do not add.
Ingredients
• 200 grams of water;
• lemon;
• egg;
• sugar substitute;
• spoon of starch.
Cooking
1. We wash the citrus with a brush, remove the zest, squeeze the juice and pour it into a saucepan. Add half the water.
2. Set to boil for 5 minutes, let the mass boil over low heat.
3. Then remove from heat, cool slightly and filter. Again, pour into the pan, throw the sugar substitute and set on the stove.
4. Dissolve starch in the remaining water, add an egg and whisk everything with a whisk so that there are no protein flakes.
5. Enter the starch mixture in the lemon syrup, cook until thick.
6. Cool, spill and store.
Recipe 5: Lemon Kurd in a Microwave
The easiest way to prepare a lemon Kurd for those who do not want to stand at the stove and waste their precious time. Make a treat you need in a special glass bowl for the microwave. It is better not to use other dishes, especially if it is made of plastic.
Ingredients
• a cup of powder;
• 3 eggs;
• a glass of lemon juice;
• zest from three citrus fruits;
• 120 grams of oil (soften in advance). Cooking
1. Break eggs into a glass bowl, pour powder, whisk with a whisk until light foam.
2. Pour juice, continue to mix. Juice must be taken fresh and sour, otherwise the eggs are simply rolled up flakes during cooking.
3. Add the zest and softened butter, mix everything.
4. Put the bowl in the oven for a minute, then remove and mix. Put again for a minute and mix again. Cook like this 5-7 times, depending on the power of the stove.
5. As soon as the cream begins to linger on the back of the spoon, the lemon Kurd is ready! It will remain a little cool and you can enjoy the amazing taste!
Recipe 6: Lemon Kurd with New Year’s Tangerines
Kurdish recipe, in which, in addition to lemon juice, tangerine is added. The dessert gets a rich citrus aroma, brighter color and not so sour taste.
Ingredients
• 2 lemons;
• 4 mandarins;
• 110 grams of sugar;
• 30 grams of starch, better than corn;
• 2 eggs;
• 130 grams of oil.
Cooking
1. Wash lemons with boiling water, remove the zest, you can not much shallow.
2. Squeeze juice from lemons and peeled mandarins. In this case, it is more convenient to use the juicer.
3. Boil the juice with zest on the stove for 3 minutes, cool, filter through cheesecloth, squeeze well.
4. In a saucepan, mix eggs with sugar, add citrus decoction and starch. We put to boil, add chopped butter.
5. As soon as the mass thickens, remove from heat and use at will.
Recipe 7: Lemon Kurd with Maskrapon and Biscuit
The recipe for the most delicate dessert for a portion of the supply of two creams and biscuits. Ideally, it is collected in tall glasses on the leg, but if there is no such dish, you can take ordinary transparent glasses.
Ingredients
For Kurd:
• 50 grams of sugar;
• 50 grams of lemon juice;
• 4 yolks;
• zest from a single citrus; • 80 grams of oil;
• 1 teaspoon starch.
For sponge cake:
• 120 grams of sugar;
• 110 grams of flour;
• 3 eggs.
For the second cream:
• 220 grams of maskrapona;
• 100 grams of powder;
• 150 grams of cream.
Cooking
1. Cooking sponge cake. To do this, beat the whites with half the sugar and the yolks separately with the remainder. All neatly combine, add flour, mix. If you doubt the airiness, you can add a little ripper. Pour on a baking sheet with a thin layer of not more than 0.5 cm and bake. Cooling down.
2. For lemon Kurd mix yolks with sugar, add juice and zest, gently mix starch. Sent to the stove and cook until thick, constantly stirring. Cooling down.
3. For the second cream mix mascrapone with powder. Separately, whip the cream and put it all together.
4. From the cooled biscuit cake by cutting, cut circles, slightly smaller in diameter than the serving glass for serving.
5. We put in glasses: cream, biscuit, Kurd and repeat the layers again. We decorate the dessert shavings from zest.
Recipe 8: Lemon Kurd in Tartlets
A finished dessert that does not require any additions. Crumbly shortcrust dough tartlets are filled with lemon Kurdish and served to the table. The advantage of this dessert is the shelf life. Tartlets are remarkably stored in the refrigerator for a week if they are placed in sealed containers.
Ingredients
For the test:
• 150 grams of butter or margarine;
• egg;
• 300 grams of flour.
For Kurd:
• 3 lemon;
• 150 grams of sugar;
• 3 eggs;
• 150 grams of oil.
Cooking
1. For the dough, rub the butter and flour into a crumb. If it is too frozen, you can pre-rub. Add an egg, if it is small, then you can put 2 pieces. Knead the dough and remove for 30 minutes in the refrigerator.
2. Cooking Kurd. To do this, remove the zest from citruses, squeeze the juice. Add sugar and eggs, stir and boil on the stove until thick. We rub through a sieve to be released from a dried peel. Enter the softened butter, warm it again and cool it. 3. We take out the dough from the refrigerator, roll it into a layer of 4-5 mm, cut it into circles and put it in molds for cupcakes. Bake for 20 minutes at 180 ° C. Remove and cool.
4. Fill cold tartlets with cooled lemon Kurd. Decorate at your discretion.
Lemon Kurd - Tips and Tricks
• Never store lemons without a peel; they simply dry. It is better to use them immediately for some purpose. You can simply squeeze the juice and freeze in ice tins, and it is always at hand, you just have to get out of the freezer.
• The easiest way to remove the zest from chilled and even frozen lemon, so before the procedure, keep citrus in the freezer for half an hour.
• To squeeze more juice out of citrus, you can hold it for two minutes in hot water. Or just ride on the table and mash your hands, but you can do both.
• Never cook a Kurd without a peel, only with juice. Also never use purchased juice, only freshly prepared. Otherwise the cream will not be so fragrant and tasty.
• If the eggs are small, it is better to add a couple more things to the recipe. In this cream it is better to shift the eggs than not to report. Otherwise, the Kurd will thicken badly and will remain liquid.
