Lemon Curd. Recipe for custard with lemons for cake and macaroni.

Today I will share with you the recipe for my favorite dessert. Tse Kurd. Kurd is really custard, but it is prepared with juice, not milk. There is already a lemon recipe on the site. It’s really not an acquired taste to taste even more sour. Ale with orange curd is a completely different story. This one has a very subtle and delicate taste. The wine does not contain any bright citrus acid, giving off a light orange taste. This Kurd can be used as a filling in cupcakes, pies or cupcakes. Or you can spread it on a bun for snacks or add it to the porridge. I can’t rub it in and not eat it with just a spoon. I love yoga so much.

If you want to pay attention to this recipe, then the price is that the Kurd can be cooked in small pieces and eaten in grains during the brewing hour. To make it unique, add a little less than a liter of butter. So you can add starch to this recipe, so the cream will have a thick consistency, which will be ideal when adding curd to the filling. Without starch, the Kurd may be thicker, but it will have more of a rare consistency, which is also normal. For the recipe that is lower, I added corn starch, which is better, and I will add it to the ingredients.

Well, you can add various spices to this curd to give it more spicy and new Yuletide relish. You can also add cinnamon, cloves, and nutmeg. Whatever spices you have at home, or whatever you especially like.

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warehouses

2 oranges
2 eggs
2 chewers
200 gr cucru
15-20 grams of cornstarch (if necessary)
30 grams of vershkova oil
spices for relish

Recipe

Remove the zest from the oranges and squeeze the juice. Add eggs, zuccor, starch to juice and zest and lightly beat everything until smooth. Leave for 20-30 minutes so that the aroma from the zest infuses.
Strain the sumisha egg, zest and orange juice into a saucepan, so that the sumisha does not lose the zest and brushes, add oil and put on fire.
Cook the Kurdish sauce over medium heat, stirring gradually so as not to burn on the bottom. If the Kurd is ready to boil, let it boil for a few minutes, so that it has a starchy taste, and also in order to prepare the Kurd of the required consistency.
Transfer the finished curd into a jar, which can be closed with a lid or covered with spilt so that it drips with the curd. The finished curd can be stored in the refrigerator for 4-5 days.

What is a licorice dish like lemon curd? You can find out about this from the materials in this article.

Zagalnye Vidomosti

Lemon curd, or so called lemon cream, is also known as lemon curd in Western America, Great Britain, and other countries. This dessert is made with chicken eggs, lemon, lemon juice and top butter.

After thermal processing, the masa swells to a creamy consistency and tastes like pudding. Lemon zest gives the cream a special aroma and taste.

History of dessert

From the late 19th century to the beginning of the 20th century in England, homemade lemon curd was often served before fresh buns or bread as a substitute for jam. The same is true for the appearance of the filling for the viper.

Today's varieties of lemon cream, including industrial production, are still actively used for toast, buns, muffins and frosting.

Since the 19th century, a favorite dessert of rich Americans and English people is a delicious lemon meringue pie.

Custard cream consistency

What is the purpose of lemon curd, the photo of which is presented in this article as a popular custard? Our cooks confirm that the first option for dessert is to add a lot of lemon juice and zest. In such a manner, the sweets exude a strong aroma and expressions of relish.

It should also be noted that lemon cream, mixed with top butter, has a more creamy and uniform structure, a less custard dessert, in which it is not cooking fat, but starch or even better.

Lemon curd is rarely used as a herb on its own. Before speaking, instead of the chosen fruit, you can add other citrus fruits, as well as berries and others.

Lemon curd: recipe with photos

It is immediately clear that this licorice, an aromatic herb, is intended for special lemon connoisseurs. It has a very delicate texture, as well as a slight sour note.

What ingredients do we need to make lemon curd? The recipe for these unusual lassoches includes the following ingredients:

Vikorist mixed components in the same amount as indicated, you take approximately 400 g of savory and tender cream.

Cooking process

There is nothing special about the prepared lemon curd. If you are trying this cream first, we recommend that you carefully follow all the rules of the recipe.

Medium-sized lemons should be crushed and dried well. Then carefully remove the zest from them and rub them into the smallest third. After this, add all the juice from the lemons into a glass bowl. To add some pulp, pass it through a sieve.

Having peeled the lemons, proceed before preparing other ingredients. Chicken eggs are cured, and then pulp is added to them. After this, add lemon juice and place the bowl on a saucepan of boiling water.

Heat the ingredients in a water bath for about 1/4 of a year, using a large spoon regularly. As a result, the egg mass may thicken completely.

After the description, remove the cream from the stove and let the bits cool. Take an hour to take the butter and add the prepared lemon zest. Mix both ingredients and add to a sweet egg mixture. In this case, the cooking fat can melt on the surface.

The cream in which the oil is placed acquires a rich yellow color and also becomes aromatic.

The process of preparing lemon curd is now complete.

How to save and avoid vikory?

Cake with lemon curd - these are miraculous delicacies that are ideal for the whole homeland. If you want to make such a dessert, we recommend that you make biscuit cakes. Before speaking, for greater richness, you can add a little lemon zest to them.

After the lemon cream is ready, it is covered with grub and left to cool. After a lot of powder, you can easily twist it for applying to biscuit cakes. If you are not ready yet, it is recommended to transfer the lemon curd into a jar with a lid and place it in the refrigerator. With this look you can save it until the next year.

Robimo lemon curd with meringue

As was said earlier, lemon cream can be used for preparing various desserts. One of the most popular desserts in America is the legendary lemon pie. The wine comes out even sweeter, so you can absorb this trace with unsweetened tea.

What products do we need to make such a dessert? How to prepare lemon curd? The recipe for this cream is presented above. As for the dough and meringues, we need:

Kneading and thermal processing of dough

To prepare the base, place white beans, kitchen salt, cold top butter, cut into cubes, and pulp into a blender bowl. Chop all ingredients at high speed until the fatty mixture is removed. After this, pour in cold water and gently knead the dough.

Having cut off a single base, form a bag from it, sunbathe it with grub and put it in the refrigerator for 30 minutes. After an hour, knead the dough, press it into a 3 mm thick layer and transfer it to the mold.

Place the base firmly on the bottom of the dish, forming high sides. In some places, prick with a fork, put in foil and sizzle in some kvass, rice, peas or metal pellets.

After molding the finished product, place the oven at 175 degrees and bake for about ¼ year.

After describing the action, remove the base and remove the foil carefully.

Preparing meringue

The meringue for such a pie is easy to prepare and quick. Place lightly cooled whites in a deep bowl and beat with a mixer until stiff peaks form. When this happens, add cherry juice to them step by step.

Having completed the writing and knowledge, they will immediately seek recognition. Otherwise, it would end up and the pie would not turn out as delicious as I would have liked.

Forming a dessert

To form an American pie, add all the lemon curd to the prepared and partially baked base, smoothing it over the top with a large spoon. After this, heavily beaten licorice whites are placed on the bright yellow cream. You can place them in a culinary syringe and place them on top of the dessert in the form of little cups or other little bits.

Thermal processing process

After forming the American lemon pie, immediately place it in the oven. At a temperature of 200 degrees, the dessert boils for 1/4 of a year (a little longer is possible). During this hour, the dough may be thoroughly baked, and the meringue will be compacted, melting on the bottom meringue that is in the mouth.

Served before the Christmas table

Once the American pie with lemon curd and meringue is ready, carefully remove it from the oven and place it in a cool place.

After cooling the dessert completely, remove it from the mold using a wide spatula and spread it on the cake plate. Having carefully cut the pie into portioned pieces, they are divided into saucers and served to members of the family at once with unsweetened black tea.

Let's summarize the pouches

Cream pie with meringue and cake, with the cream you can make other desserts. For example, lemon cupcakes with lemon curd are very tasty. It is also good to use for filling muffins, decorating different pastries, etc.

The minimum hour for preparing the lemon curd is approximately 30 minutes. To ensure that such a cream is not bitter, it is recommended to add extra lemon zest and some white cream.

Some sour with olive oil, some rare pudding, some jam or jam without big chunks – this is a dessert that came from America and Great Britain and is called “lemon curd”, having endeared itself throughout Europe. What is special about this malt, why and how to ferment it and how to prepare it correctly?

What is lemon curd?

Golden dormouse, flowing mother-of-pearl substance, malt with a slight sourness – this bottom dessert tastes like lemon cream, sometimes like jam or a rare pudding. According to our Fatherland, in Great Britain, wine is served in a number of ways: served with bread or buns, toast, mlintz, or simmered as a paste for sponge cakes.

Prepare yak

Behind the warehouse, according to a secret scheme, a cream is created similar to the traditional custard that is scattered on eggs and milk. However, the recipe calls for adding a lot of lemon juice and zest. It’s also a good idea to put some butter and zukor here to give this dessert a soft and tender consistency. Cooks emphasize the fact that:

when vikoristan Kurd as an independent herb, the quantity of oil must be changed;
cream of lemon juice, you can add orange, lime, grapefruit;
Borochno and starch for the traditional recipe are turned off;
It is necessary to carefully monitor the temperature of the burner when the cookers are heated - the stench will not be ignited;
You can quickly cool the jars of prepared herbs by surrounding them with ice cubes.

Recipes

However, the traditional simple composition of this dessert does not take away from the cook the ability to create a dish with consistency, relish and aroma. A little more zest, a little less egg, early introduction of lump or beaten butter - each recipe is prepared individually, since the total amount of components involved amounts to only a dozen grams.

View of Andi Chef

Portion quantity: 5 persons.
Calorie content of the herb: 1134 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

Recipes from Andriy Rudkov (from social networks - andychef) won the love of the government for their simplicity and the incredible appeal of ready-made herbs. Available explanations, there are a large number of professional activities - all of which accompany the skin condition. Yendi Chef’s savory lemon curd is not to blame: after learning this recipe, you’ll be stuck with the English dessert. The quantity of citrus fruits, indicated below, is due to their juiciness.

Ingredients:

lemon – 2 pcs.;
Vershkova butter – 60 g;
eggs – 4 pcs.;
tsukor – 75 g.

Cooking method:

It’s good to crush the citrus fruits, and then grate the zest. There is no need to actively elaborate.
Place the lemon in a hot saucepan and heat in a microwave oven for a quarter of a minute. Cut them halfway, then begin to squeeze out the juice: you need 115 g, otherwise you can use it in other recipes.
Break the eggs, remove the food. If you don’t have a separator, carefully remove them with a slotted spoon - just make sure that the whites have drained.
Combine the zest and rind of the ingredients in a saucepan or large bowl that can be placed on the stove.
Having set the thickness of the crumbs to the middle 55-60%, heat them in a saucepan, lightly whisking the mixture with a whisk. Do not use any active liquids – you just need to stir the spiral.
When large bulbs begin to form on the surface and immediately burst, the dessert is almost ready. You need to remove it from the stove and pour it through a medium-sized sieve so as not to ruin the breast.
Pour sumish into small jars. Let the dates stand in the refrigerator for a while so that they accumulate better.

Jamie Oliver's view

Cooking time: 6 years.
Portion quantity: 5 persons.
Calorie content of the herb: 2648 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

Jamie Oliver's lemon curd is characterized by a very rich structure, strong thickness and delicate taste, in which citrus notes are faintly felt. There are a lot of options for making delicious additions to both shortbread cakes and shortbread cats - you preserve your original appearance and visually make the dessert crispy. Try this version of lemon crème anglaise on your own (on waffles, muffins, etc.) but don’t bother the cook - it’s too fatty.

Ingredients:

lemon juice – 220 ml;
tsukor-pisok – 220 g;
Vershkova butter – 120 g;
chewers – 10 pcs.;
eggs – 4 pcs.;
lemon.

Cooking method:

Be very careful to remove the zest, being careful not to seal the white part, so as not to let the zest bite.
Get together with|iz| squeezed juice (not filtered) and cucumber, set aside to drain.
Beat the eggs until smooth until smooth. Add to the lemon-turmeric mixture.
Stir, strain through a fine sieve: you will lose the zest and bits of protein that are not crushed properly.
Place the filtered curd base on the stove and heat over medium heat. Cook until the mixture thickens, stirring gradually with a wooden spatula.
Chop the cooled oil with fresh scraps. Get in there and clean up from the burner.
Stir until smooth. Cool the dates and place in the refrigerator for at least 5 years.

Lemon cream Chadeyka

Portion quantity: 5 persons.
Calorie content of the herb: 1498 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

This recipe is very simple and follows the basic recipe: egg, lemon, 15 g of olive oil and 1/4 bottle of zucchini. Below is the option for 4 eggs, which is used for a great pie. Gentlemen who have tried this version confirm that it is bad for waffles and mlintzes, and because it is rare for shortbread tartlets, Jamie Oliver’s recipe is often used there.

Ingredients:

eggs – 4 pcs.;
Vershkova butter – 60 g;
tsukor – bottle;
lemoni – 4 pcs.

Cooking method:

Grate the lemons (!), mix them with the zest and set aside - this will remove the characteristic lemon aroma.
Beat the eggs completely and without any activity, so that the foam does not develop.
Juice from 4 lemons, without filtering, add zest to zest. Add the eggs, let them stand again for the next day.
Drain the mixture through a sieve. Introduce olive oil into it and place it on the burner.
While heating, cook the Kurd, do not thicken it. Thickness is about 40%, you need to mix gradually.
Pour the cream into small jars (can be faceted, like factory-made ones), after cooling, close and refrigerate overnight.

Zvarny

Cooking time: 1 hour 10 hours.
Portion quantity: 5 persons.
Calorie content of the herb: 2043 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

Behind its stock, this lemon custard curd is similar to the one suggested above: the wine is thick, rich, miraculously holds its shape and is wonderfully suitable for shortbread doughs and French sour tarts. However, without sacrificing the specialness that is inherent in the robotic method: the creation of the aromatic cream is done in a micro-fiber oven, which will be lower on the stove (depending on the cooking time).

Ingredients:

eggs – 3 pcs.;
lemoni – 5 pcs.;
vershkova butter – 125 g;
tsukrova powder – 200 g;
starch - 2 tbsp. l.

Cooking method:

Place the oil on the table and let it sit out.
Scrub all the citrus fruits thoroughly, brushing their surface with a brush. Finely zest three of them and trim.
Place the dough on the rack of a microfine oven and heat for 20 seconds. Cut the skin completely and you will need to remove 200 ml. Place in the refrigerator for a year.
Gently mix the eggs with the curd powder in a bowl. Pour in cold juice and beat.
Cut the olive oil and add it to the base for the Kurd. Stir, add zest and starch.
Place the bowl (do not cover it!) over a microchicken, and set the pressure to 80% of the maximum.
Distance through the hvilina, beat again, send back. Repeat this 5 times. If we don’t thicken the Kurd too much, add 2 more hvilini.
Allow the cream to cool, first divide into jars.

With lime

Cooking hour: 45 hvilin.
Portion quantity: 5 persons.
Calorie content of the herb: 1338 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

In combination with the products, this lemon-lime curd is similar to Chadeyka’s recipe, but there is a rich taste for the mixture of citrus fruits, and a reduced number of eggs helps to improve the structure of the bottom. If you don’t want the malt to be too pronounced, replace the lime with grapefruit, and then make sure that the lemon juice is present in every part of the drink. You can take an egg without a chewer.

Ingredients:

limes - 2 pcs.;
lemoni – 2 pcs.;
eggs – 3 pcs.;
tsukor – 210 g;
Oliya Vershkova – 55 years old

Cooking method:

Carefully peel the zest (just the yellow/green part) from all the citrus fruits and mix well with the zest.
Heat the lemons and limes (the most popular is microchickle pich, 25-30 seconds), juice them. For Kurdish you need about 160 ml.
Mix the mixture and add a water bath.
When the base of the mayonnaise curd starts to heat up and the rare bulbs begin to show, add a few small pieces of topping oil. Continue heating the citrus sauce in a water bath and stir until smooth.
Shvidko, if you haven’t actively beaten the eggs, pour them in generously from the Kurds. Cook for at least a quarter of a year - an hour indicates the thickness of the stew.
Pour the lemon-lime sauce through a sieve into a glass container and, after cooling, transfer to the refrigerator.

No oil

Cooking time: 1 year 20 hours.
Serving size: 3 individuals.
Calorie content of the herb: 559 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

This lemon curd will be accepted by those who buy brown desserts, and will greatly reduce the fat content in the same way as the traditional version. However, this also changes the consistency of the cream - it is not so thick, so it is recommended to serve with toast, mlintzes and cheesecakes, and the biscuit cakes should be filled with thicker cream. A similar herb can be made from oranges or berries.

Ingredients:

lemon – 2 pcs.;
eggs – 2 pcs.;
tsukor – 100 g.

Cooking method:

Remove juice from lemons, finely zest. Pіdsipati tsukor, kindly be afraid, take time away.
Place on the burner, cook over low heat, leave|doki| The grains of blood will not dissipate.
Beat the eggs carefully so that foam does not appear: it is better to use a whisk rather than a mixer.
Add the lemon curd base in a warm place very carefully. Cook for about 6 minutes.
Pour the thickened masa into jars and simmer in the refrigerator.

On zhovtkakh

Cooking hour: 40 hvilin.
Portion quantity: 5 persons.
Calorie content of the herb: 2373 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

In other recipes, this dessert on a hot plate is enhanced by the addition of fresh ginger, which gives the cream a wonderful aroma and a spicy note of relish. An ideal option for baking shortbread, serving with round waffles or serving as a winter jam before tea. Some gentlemen also add cinnamon sticks here (during cooking) to enhance the brightness of the aroma.

Ingredients:

lemoni – 4 pcs.;
vershkova butter – 105 g;
ginger root;
tsukrova powder – 310 g;
eggs – 4 pcs.

Cooking method:

Mix the zest and juices with|iz| cucumber powder, let it seep through and remove the smell.
Put it on fire and immediately add some olive oil.
While stirring, cook on the lowest burner setting until the oil starts to melt.
Mix the eggs thoroughly with a whisk - do not beat vigorously.
Pour in until the mixture is poured, continue to drink thoroughly and carefully simmer while still on the stove. Grіti kіlka khvilin, stirring.
Peel the ginger root and grate it finely. Submit there.
Continue cooking until the Kurd is cooked (approximately 12 minutes).
Pass the dough through a sieve, reheat and cook for another 4 minutes.

Without eggs

Portion quantity: 5 persons.
Calorie content of the herb: 3063 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

Lemon curd without eggs is just as savory as the traditional one, but it has a greater thickness, so cooks are happy to spread it on toast and pancakes - there is no sense in letting the crust soak through it, but it is not suitable for tartlets de. When cold, the wine is thicker, you can cut it, and when it soaks, it becomes more pliable. This cream is very helpful in thickening. You can add vanillin and cinnamon for the eggplant.

Ingredients:

Boroshno - 155 g;
Vershkova butter – 200 g;
lemoni – 4 pcs.;
tsukor – 250 g.

Cooking method:

Squeeze the juice from the cut halves across until the remaining drop remains. Remove and grate the zest (to the white part).
Add|add| zukor, mix and place on the burner. Start heating until the grains disperse.
Add sifted mixture with spoons, stirring carefully. The pressure of the burner should be increased to 40% so that the curd does not boil.
When the masa begins to thicken, add olive oil. Lightly beat 6 more mixtures and continue to stir the lemon cream on the stove.
Transfer to jars, filtered first. Cool.

With an orange

Cooking time: 30 hvilin.
Serving size: 3 individuals.
Calorie content of the herb: 285 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

Have you been wondering how to prepare a cream that won’t harm your figure? Try this recipe for low-fat lemon-orange curd, using a zukru substitute, and rice starch for thickening. In terms of taste, appearance and sultry consistency, the wine is not a classic, and the addition of orange gives it a hint of malt, especially the red variety.

Ingredients:

water - bottle;
lemon;
orange;
starch – 15 g;
egg;
Cucru substitute (tablets) – 20 pcs.

Cooking method:

Squeeze the orange and lemon very kindly. Zest. Vitiskati sik is recommended after heating citrus fruits.
Add a bottle of water and heat it on the stove. The tension is weak, about 30%.
Cool, strain, put back on the burner.
Introduce the zucchini and water that was left out, add starch through a sprout of quill.
Beat the egg carefully, add until the mixture is hot, stirring.
Prepare the dessert until you can sit comfortably on the spoon.

Molochny

Cooking hour: 25 hvilin.
Portion quantity: 5 persons.
Calorie content of the herb: 2099 kcal.
Purpose: dessert.
Cuisine: European.
Foldability: medium.

Tender and juicy lemon milk curd is perfect for topping eclairs, frying Napoleon and baking in an open shortbread tart. These gentlemen increase the strength by adding soft gelatin at the remaining stage of the flask. A simple recipe with photos will help you master making lemon cream at home without any mess.

Ingredients:

lemon juice – 100 ml;
milk – 150 ml;
lemon zest – 5 tbsp. l.;
tsukor – 220 g;
eggs – 4 pcs.;
Oliya Vershkova – 118 g.

Cooking method:

Mix juice, zest and zuccor.
Heat until crispy bulbs appear, pour in milk.
Whisk occasionally and prepare 4 hvilini.
Mix 3 egg mixtures and a whole egg vigorously, pour into the curd base.
Add|add| cut into butter|butter|, cook until thick.

How much is saved

How long will this cream sit without changing its flavors? Preserving lemon curd according to the rules must be done in small (up to 300 ml) glass jars. How about rolling them up, then. carry out preservation, let it stand for a few months until it grows, and then, with the container open, it will be easier to live the curd for a few years. Since we have some spices in stock (ginger, cloves, cinnamon), the finished cream can last for a month.

Video:

Let's explore the marvelous land called “Confectionery Paradise”. Lasuni simply loves to indulge in unpretentious lasoshka and desserts. If you are ready to conquer a new culinary peak, make lemon meringue tart.

Classic French cuisine

Lemon tart is a classic French dessert with a unique taste. The base of the pie is prepared lightly from a loose shortbread dough, then the lemon mixture is mixed in, which adds a slight sourness. The top of this vape is decorated with meringues.

Let's try to prepare this licorice strain using the classic recipe.

Stock:

0.2 kg of wheat boroshn;
1 tsp. cucumber piska;
a pinch of fine-grained salt;
220 g vershkova butter;
2 tbsp. l. chilled filtered water;
4 things. chicken eggs;
330 ml filtered water;
2 pcs. limoniv;
130 g of pulp;
100 g cornstarch;
170 g sugar powder;
1 tsp. fresh lemon juice.

Preparation:

Lemon tart with meringue from Gordon Ramsay

Chefs who host their cooking shows on TV always achieve great success and become even more popular. Most gentlemen collect more than one recipe, especially when they want dessert for their favorite lovers.

Stock:

0.3 kg shortbread dough;
4 things. egg beetles;
lightly sifted;
180 g of pulp;
2 pcs. chicken eggs;
tops – 0.2 l;
2 limoni.

Preparation:

From shortbread dough, robimo layer.
Place it in a mold and pierce it with a fork.
Place aluminum foil on top and pour in kvass.
Preheat the oven to the temperature mark of 180°.
Place the cake there and bake until golden, after 10-15 minutes, reduce the temperature to 110°.
We bake five more khvilins.
Let's eat a meal with 2 chicken eggs.
Add pulp, tops and freshly squeezed lemon juice.
Beat it thoroughly, and then strain it through a fine sieve.
Pour it into a saucepan. Heat and boil until thickened.
Place half of the filling into the crust and transfer to the oven.
Through a splint of khvilin we add a portion of the filling that is left over.
We bake for about one year.
Along with your favorite recipe, we prepare meringues.
Let them cool after heat treatment and decorate the lemon tart with them.

Another brilliant recipe

Those who like to experiment can prepare lemon tart with meringue from Endi Chef. What kind of relish does this famous cookery not prepare! You can find a recipe for making a tart with hazelnuts and pistachios from your confectionery store. So the gentleman’s skin is vibrated.

Stock:

prepared shortbread dough;
140 g of pulp;
4 things. chicken eggs;
100 ml fresh lemon juice;
120 g of siru;
meringues - for decoration.

Preparation:

We warm up the shortbread dough and place it in a springform pan, avoiding the sides.
Bake the lemon tart base at a temperature of 170-180° until golden.
In a deep bowl, the pulp from the eggs is combined.
Gently whisk all the components until the mixture has a uniform consistency.
Add freshly squeezed lemon juice and syringe to the egg-court mixture.
Let's mix well again.
We process this through a sieve and pour it onto the cake.
Flatten with a spatula.
Place the lemon tart in the oven on the second night.
Bake at a temperature of 150°.
Cool the finished pie on a rack and then decorate with meringues.

Do you think that you’ve already tried everything and nothing hurts you? You really care so much. This recipe itself has become a secret for me! You know, my emotions, when I was preparing for him, reached the peak of tension! From the burial: “What a beauty!”, Before: “So simple?!”, And before the burial: “Wow, so!”.
What is lemon curd? I’ll tell you about the enemy first. This is tenderness, so charming, oxamitic, that you take a spoonful of curd from your mouth and feel a sense of happiness while the cream is in your mouth, pouring out in the form of sour-sweet-sweet contentment.

Now the remaining secrets and revelations of how tenderness is being prepared have ceased to develop. I’ll get to the basic recipe that I picked up from Chadeyka. And I am immediately pleased with Irina Chadieva, not least for this recipe, but also for the tips and recommendations on her website.

Classic lemon curd

This is a herb of English cuisine and is made with custard, where the main ingredient is lemon. Before speaking, there are 4 ingredients for everything: egg, lemon, zuccor and butter. Well, everything is mixed, so we can have the classic lemon curd?
I looked at Irina to see how the products are made. And I will need a portion ready for me. Vaughn suggested taking 1 lemon for 1 egg, 10-15 g of olive oil and 50 citrus.
I am confirmed:

Lemon – 4 pcs.;
Eggs – 4 pcs.;
Tsukor - 200 g;
Oliya – 40 years

How to prepare lemon curd at home.

I zest two lemons.

I add zest to the zest. I'll mix it well.

I’m sipping on a few lemons. I add it to the zest and zest. I'll mix it up.

I beat the eggs vigorously. It’s not good to try, it’s not necessary, it’s just a monotonous sum.

I add until the ingredients are ready. I'll mix everything well.

Now I let the future cream brew. The next stage will be processed to strengthen the zest.

Therefore, additional ingredients allow the cream to absorb the taste and aroma of the zest.
Processing. This gives one more advantage. Proteins that do not mix well with the main mass are also strengthened. And then, under the hour of thermal processing, we do not cure white plastics.

I put the saucepan on medium heat.
I add olive oil.

I stir it gradually until the cream thickens. If you run your finger along the spatula, the trace will not swell, so the cream is ready (this is a standard test when preparing anything).

The cooking process itself took 10 minutes (not the sugar, if you've had enough of the zest), and 4-5 for the boil.
Lost on the right for malim. Pour into hot jars and place the curd in the refrigerator.

That's it! The bright, aromatic and savory cream is ready! After standing in the refrigerator, its consistency will become thick and incredibly thin.

I’ll tell you about his achievements:

Garniy bright color;
Korisny;
Savory;
Shvidko is getting ready;
Simple and accessible ingredients;
Nice aroma;
It can also become the basis for other variations of cream;
You can use it to customize snacks, prepare desserts, and decorate a Christmas cake.

In a word: how did I manage without this before?
And another plus! You can save it for a long time! Up to 2-3 years. True, I would like to pamper the man who saves all that relish! All the unknown and the unknown is known before our eyes. As soon as I lose the pleasant sensation, I feel as if I’m completely soaked in the freshness of the lemon.
Lemon curd goes well to balance out the nutty-sweet flavor of the meringue.

Traditionally, the English loved to spread lemon curd on their toast. Today this cream is sold much wider. They decorate the prepared dishes, for example, cakes or dough, where the curd acts as a cream. Kurd can be used as a filling for .

You can refill the bags, grease the pancakes, pancakes or donuts. This cream can also be used as a basis for the preparation of various desserts, where it can be added either in the cold or in the cold. For example, you can have buti tarti. Why don’t we force the bottom curd to be sealed with nothing and spread the relish with a spoon?
And now for a delicious recipe!

The principle of preparing lemon curd as a basis

You guessed correctly! And instead of lemons, you can take any other citrus or berry to add sourness. You can also use oranges and lime. I told my friends that I tried it with pomegranate and currants. All these ingredients can be both basic and additional. Let me tell you about lemon-tangerine curd.
Its advantage is a very gentle taste, the acidity of the lemon on the table is muted, so that our favorite new saints, tangerine notes clearly appear.

Recipe for tangerine curd:

Mandarini – 4 pcs.;
Limoni – 2 pcs.;
Eggs – 2 pcs.;
Tsukor - 110 g;
Oliya – 130 g;
Starch – 30 g.

It’s so sweet and you can just please yourself and your loved ones with this wonderful cream!

It’s better not to vikorist for Kurdish people from the store. You can also use the cream itself. And now: the zest is ready to be sold. Don't worry! Vikorist fresh! It will be much more delicious with her.
To get the juice out of the lemons better, roll them on the table.
The zest in this herb is neither empty nor embellished. Vaughn is one of the main ingredients. That’s why it’s good to add a hint, because there will be, for example, pomegranate curd.
If the eggs are small, take an additional quantity of them, 1 or 2, depending on the size.
Place the decals with yak or a type of lemon. And in order to create the cream you want to enjoy, you can add the juice of other citrus fruits: tangerine - to reduce acidity; lime - to move it.
Do you want to quickly zest? Place the lemon on a splint of bread in the freezer.
You can cook Kurd in a water bath. This procedure will take more than an hour, the protea cream is guaranteed not to burn and the eggs will not burn.

The axis is now complete!

Classic lemon curd will be a wonderful filling for French pastries. You can watch how to prepare this dough on our You Tube video channel:

As if I forgot, because you, my dear friends, have nothing more to add to everything that has been said, please stop commenting. I will be glad to know that you will find my traces in the kitchen!
Boo!

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