Lemon curd - fruit cream, created in the likeness of custard, came to us from English cuisine and immediately deservedly won everyone’s favor. The dessert has a citrus aroma, thick texture and can be used in a variety of ways, while its simplicity and ease of preparation make the dish universal and attractive.
Curd with lemon - custard, created from fruit juice, has a balanced taste, color and citrus aroma. Kurd does not require exotic ingredients: eggs, sugar, lemon zest, its juice and butter allow you to quickly and easily create such a delicacy. Its only difference from custard is the absence of milk and flour.
Lemon curd is a recipe based on the technique of making custard. The difference is that the fruit mass has a lighter texture, less fat content and a less cloying taste. Such qualities are suitable for biscuits, giving the latter the desired oiliness. But Kurd is not suitable for decoration because it is not able to hold its shape.
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Lemon-orange curd has a rich taste, wonderful aroma and is one of the rare healthy desserts. This dish clearly maintains the balance of sour and sweet, which allows you not only to decorate baked goods, but also to serve it as a separate delicacy, poured into bowls. The cream is easy to prepare and will take no more than half an hour.
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Citrus curd invigorates, refreshes and goes well with homemade butter and shortbread pastries. The speedy dessert has features, knowing which you can get the perfect cream. Thus, by increasing the amount of sugar, you can regulate the excess acid, and short heating of the fruit in the microwave guarantees an abundance of juice from lemons and limes.
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Eggless curd has a dense and stable texture, and therefore is used in baking. You can’t make complex decorations from it, but small and simple patterns are fine. Potato or corn starch will replace eggs and create a cream of the desired thickness. This recipe is economical, which makes it easy and simple to decorate sweets.
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Lemon curd with the addition of gelatin is similar in texture and preparation technique to custard. Separately beat eggs with sugar, mix with lemon juice and cook until thick. Since the composition includes gelatin, the cream is stable, viscous and perfect as a base for a cake or filling tarts.
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Experts say that citrus curd on yolks is the only the right technology preparation, giving an unimaginably tasty and delicate texture. The delicacy can be used as an independent dish, as well as as a spread in any combination. It makes an excellent layer for cakes and...
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Preparation
Kurd - a recipe for a cake, differs from previous versions in the cooking technique. The cream is simmered over low heat without a water bath and turns into a thick viscous mass that holds its shape. This consistency is appropriate for. Chopped strawberries go well with lemon juice, adding freshness and flavor.
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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 the excess density and give the dessert airiness and lightness. It should be remembered that the mass must be thickened and completely cooled, and
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Preparation
You will never get tired of the taste of lemon curd. Moreover, it is gentle and light dessert It is varied, simple, and can decorate not only any pastry, but also act as an independent dish. Many housewives cook for future use due to lack of time, and therefore the question of how long Kurd can be stored always remains relevant.
What is lemon curd?
If we define it from the point of view of confectionery terminology, then it is a variation of custard.
And if you try to describe it from the heart, it is such a delicate cream with a pronounced lemon sourness, slight tartness of lemon zest and an amazing fresh citrus aroma.
Cooking Kurd is not at all difficult.
And there are countless ways to use it!
This is a cream for various cakes (with curd it is incomparably good), and a filling for tarts and tartlets, and can be added to creamcheese ( butter cream), and as an addition to ice cream, pancakes, muffins, etc.!
Yes, and in the end, you can just pour yourself a cup of hot black (not sweet) coffee and eat it with just a small spoon! By the way, this is one of my favorite options!)))
So, let's go!
I would like to immediately make a few important reservations:
You can make a half recipe, but, in principle, curd keeps well for up to 1 week in the refrigerator. Therefore, you can make a complete recipe and use it as needed.
You can use any citrus fruit you like.
Lemon? Perfect! The pronounced sourness and delicate color will definitely conquer you.
Lime? Great choice! Very similar to the lemon version, but with a slightly softer sourness.
Orange? Wonderful! Sweeter and brighter in color, it will definitely lift your spirits!)))
There are many recipes for Kurd that use whole eggs, or whole eggs plus yolks. This is also possible. In this case, simply recalculate the weight of the yolks to the weight of the eggs. This recipe will require approximately 4 small eggs.
BUT! In my personal opinion, curd on eggs (that is, both yolks and whites) is still not the same. That is, you can do it this way, but if you want the perfect curd, smooth, shiny, creamy, then I recommend making it with yolks. And you use the whites for meringue (for example, make it).
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Do you think that you have already tried everything and nothing will surprise you? You shouldn't think so. It was this recipe that became something of a revelation for me! You know, my emotions, when I was preparing it, reached peak power! From delight: “How lovely!”, to: “So simple?!”, and again to delight: “Wow!”
What is lemon curd? First I'll tell you about my impressions. This is tenderness, so magical, velvety that you take a spoonful of curd into your mouth and freeze with happiness while the cream melts in your mouth, spreading with all shades of sour-sweet-airy pleasure.
Now it remains to dispel the last secrets and tell how this tenderness is prepared. I’ll introduce you to the basic recipe that I picked up from Chadeika. And right away I will be happy to thank Irina Chadeeva not only for this recipe, but also for the tips and recommendations on her website.
This dish of English cuisine is a custard, where the main ingredient is lemon. By the way, there are only 4 ingredients: egg, lemon, sugar and butter. Well, let's mix everything together to make a classic lemon curd?
I looked at Irina to see what the ratio of products should be. And based on this I prepare the portion I need. She advised taking 1 lemon for 1 egg, 10-15 g butter and 50 sugar.
I have accordingly:
I zest two lemons.
I add sugar to the zest. Mix well.
I squeeze the juice out of all four lemons. I add it to the zest and sugar. I stir.
I beat the eggs separately. No need to be overzealous, no foam needed, just a homogeneous mixture.
I add it to the rest of the ingredients. I mix everything well.
Now I let the future cream brew. The next step will be straining to separate the zest.
Therefore, an additional half hour gives the cream a chance to soak in and take on the taste and aroma of the zest.
Straining. This provides another advantage. Proteins that do not mix well with the bulk are also separated. And then, during heat treatment, white flakes will not form in the cream.
Place the saucepan with the mixture on medium heat.
I add oil.
Stir constantly until the cream thickens. If you run your finger along the spatula, the trace should not spread, in this case the cream is ready (this is a standard test when preparing any).
The cooking process itself took about 10 minutes (not taking into account the half hour when the mixture with the zest was infused), of which 4-5 was for cooking.
There's just a little bit left to do. Pour into beautiful jars and place the curd in the refrigerator.
All! Bright, fragrant and incomparable delicious cream ready! After it sits in the refrigerator, its consistency will become quite thick and incredibly tender.
And I will tell you about its advantages:
In a word: how did I manage without it before?)
And one more plus! It keeps for a long time! Up to 2-3 weeks. Really, I would like to see the person who actually keeps this yummy food! Everything quickly and without a trace disappears before our eyes. Only a pleasant aftertaste remains, and the feeling that I myself am completely saturated with the freshness of lemon.
Lemon curd is perfect to balance the sickly sweet taste of meringue.
Traditionally, the British liked to spread lemon curd on their toast. Today this cream is used much more widely. Some people decorate with it ready meals, for example, cakes or pastries, where curd acts as a cream. Kurd can be used as a filling for. 
You can fill baskets, grease pancakes, pancakes or donuts. This cream can also be used as a basis for the preparation of some desserts, where it is added in a semi-liquid state or already frozen. For example, these could be tarts. But who will stop us from “spoiling” the tender Kurd with anything and crushing this yummy with a spoon? Lemon curd can be used to prepare
Now let's diversify the recipe!
You guessed it right! And instead of lemons, you can take any other citrus or berry that is quite sour. It could be oranges or limes. One of his friends said that he tried it with pomegranate and currants. All these ingredients can be either basic or additional. I'll tell you about lemon-tangerine curd.
Its advantage is a very delicate taste, the acidity of lemon is so muted that our favorite flavors clearly appear. New Year's holidays, tangerine notes.
This is how quickly and easily you can please yourself and your loved ones with a wonderful cream!
Now, it seems, that’s it!)
Classic lemon curd makes an excellent filling for French macarons. You can watch how to make these delicious cakes on our You Tube video channel:
If I forgot something, or if you, my dear friends, have something to add to all of the above, leave a comment. I will be glad to know that you are interested in my experiments in the kitchen!
Bye bye!
First of all, prepare the lemons. It will take 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. Place a sheet of parchment on a fine grater to reduce zest loss. Remove the yellow part of the lemon, carefully wiping it from all sides. Afterwards, peel off the parchment with a knife.
Now squeeze out the juice in a way convenient for you. Roll the lemons on the table before squeezing. Cut in half and squeeze out the juice. You should get 100 ml of juice. 
Add to a heatproof deep container chicken eggs medium size. Fill granulated sugar. Mix a little with a hand whisk. No need to beat. 
Add a pinch of salt and lemon zest. Stir. 
Pour in the squeezed juice, add pieces of butter and cornstarch. Stir.
Cornstarch Can be replaced with potato.
- sweet and sour cream, which is prepared on the basis of lemon juice. Essentially, this is the same custard (cream anglaise to be precise) in which egg yolks are brewed, only instead of milk, lemon juice and zest are used. can be used as a filling for profiteroles, for layering cheesecake, for sweet sandwiches, for sponge or shortbread cakes, as a sauce for pancakes, cheesecakes or toast and, finally, is well suited as a topping for. Moreover, lemon curd can be added to rice and served as a sauce for meat. This is, of course, if you like unusual flavors and their combinations. In addition to the taste, Kurd looks very beautiful and bright. Obviously, it will decorate almost any culinary creations. In general, the cream is very versatile, good both in taste and appearance.
Quite often you can find lemon curd recipes in which starch is added for thickness. This should not be done; the correct thickness can be achieved without starch, but it spoils not only the taste, but also the texture of the curd.
90 grams of lemon juice is obtained from one large lemon or two small ones.
It is quite easy to guess that lemons can be replaced with oranges, tangerines, or limes. But this is a completely different story and the resulting cream will no longer have the characteristic lemon sourness.
From unused proteins you can make, or.
From the specified amount of ingredients, 250 ml of curd is obtained.
We prepare everything necessary ingredients. Separate the yolks from the whites. 
Using a grater, remove the zest from the lemon (the yellow upper part of the rind), being careful not to touch the white part of the rind. 
Squeeze juice from lemon (90 g). By the way, before squeezing, do not forget to either roll the lemon on a hard surface of the countertop, or put the lemon in the microwave for 10 seconds. With these simple actions, the membranes around the fruit shell, which contain juice, are broken or weakened and the lemon juice is squeezed out much easier. 
Place butter (45 g) in a saucepan or small saucepan, add 3 egg yolks, sugar (60 g), lemon juice and zest. 
Stir and place on medium heat on the stove. More careful cooks can use a water bath to cook the curd. So, heat the mass, stirring constantly (preferably with a whisk or silicone spatula). If the heat is too high, the yolks may cook and the cream will taste eggy. Bringing it to a boil is not our goal; as soon as the mass starts to steam, we reduce the power of the stove and cook over low heat for 8-10 minutes. During cooking, the curd will gradually become thick. 
Remove the curd from the heat and strain through a sieve, thereby getting rid of the zest and other heterogeneous inclusions. The curd turns out smooth, quite dense and very pleasant in consistency. Pour the cream into a jar, close the lid and let it cool, then put it in the refrigerator. After standing in the refrigerator for several hours, the curd gains good structure and becomes even thicker. 
If after refrigeration it seems to you that your curd has not thickened enough, then you can cook it to the desired thickness.
Ready! How cool and bright he looks! It is also simply indecently delicious. Yes, you can just eat it with a spoon. And you probably won’t be able to stop here in time. Lemon curd can be stored in the refrigerator for quite a long time, about two weeks for sure, but I don’t have it for more than a week, it always goes somewhere. Bon appetit! 
