How to prepare lemon cream, Kurd for a cake: 9 best detailed recipes

We offer you the best and light recipes for lemon cream for cakes and desserts.

The English pudding or an analogue of custard from the UK is the famous lemon cream. This is a bright delicious dessert that is served in many restaurants. And baking using such a cream acquires unusual citrus notes. It will not be difficult to cook it yourself at home, in addition, recipes do not require unusual or complex components.

How to prepare lemon cream, Kurd: step -by -step recipe

Necessary:

• 6 tbsp. l. unsalted butter with fat content of 72%, softened to room temperature
• 1 glass of sugar (200 g)
• 2/3 cup of lemon juice (9 tbsp.
• 4 large yolks
• 1 tsp. lemon zest (only the yellow part from the peel!)

If you do not strive to follow the classics of the genre, then instead of 4 yolks you can use 2 eggs and 2 yolks. The taste will not deteriorate from this. But the yellow part should prevail - it gives the dessert a brighter color.

Stages of cooking:

1. Combine soft oil and sugar, grind the mixture until crystals dissolve.
2. Enter the yolks, beat with a mixer at low power until smooth. It is quite possible to do with a blender or an ordinary whisk.
3. Pour the lemon juice + zest, beat for about 1 minute.
4. Take a pan with a thick bottom, put the mixture on a slow fire. Railed the mixture to a density for 7-10 minutes.

Important: according to the rules, a lemon kurd (English name) is prepared in a water bath so that the yolks do not curl up. But on low heat, preparation is allowed if you constantly stir the mixture and monitor the side of the pan so that the cream does not burn.

5. Focus on the consistency - if you make a strip on the surface, it must keep in shape. This indicates that the lemon cream is ready. You can’t boil the mass!
6. Cool and grind through a sieve for homogeneity of the cream. It is important to tightly close the mass of the film so that there is no contact with air. Cover directly the surface of the cream.
7. Lay into tightly closing jars or containers. It can be stored up to 2 weeks in the refrigerator.

Italian lemon cream without butter

Prepare:

• 3 lemon
• 250 ml of milk
• 3 yolks
• 1 tbsp. l. flour and starch
• 3 tbsp. l. Sahara

Preparation:

1. Beat the yolks with sugar until a light and foamy mass is formed.
2. Sift the bulk components into the resulting mixture. Stir well, breaking lumps.
3. Remove the skin from the lemon. We throw it into milk. We heat a little, but do not boil!
4. Pour a stream into the yellow mixture, constantly stirring the mass!
5. We pour into a pan where milk was heated. Be sure to use a sieve so that the output lemon cream is perfectly homogeneous.
6. Tomi on low heat, stirring continuously, to dense thickening the mass-about 10-12 minutes.
7. To enhance the aroma, you can add a little more lemon zest to a ready -made cream.
8. Cover the surface of the mass with a film. Cool and send to the refrigerator.

How to cook lemon cream: simple recipe

Ingredients:

• 30 g butter
• 3 lemon
• 3 eggs
• 150 g of sugar

Preparation:

1. Finely grate the yellow part of the zest from 1 lemon, add sugar and grind the mixture well. Squeeze the juice from all lemons and attach to the zest, mix.
2. We drive eggs into the resulting mass, beat a slightly whisk. Put on low heat, throw the oil and, constantly stirring, cook for about 8 minutes. The mass should be of medium density.
3. Cover and cool the mixture, grind through a sieve for uniformity. If you have a little eggs, whisk the mass with a blender and then pass through a sieve. Lemon cream is ready!

Dense creamy lemon cream

Armed:

• 250 ml of water
• 7 tbsp. l. Sahara
• 200 g of butter
• 2 eggs
• 1 lemon
• 2 tbsp. l. flour
• 3 g of vanilla or 0.5 tsp. vanilla sugar

Preparation:

1. The zest of lemon three on a grater, out of half the fruit, squeeze the juice. Need 2 tbsp. l. If you want more acid, add another 1 spoon.
2. Pour the juice into the water. In the resulting liquid, add the remaining components, except for the oil. Mix until smooth.
3. We put in a water bath and boil the mixture to a state of thick sour cream, constantly stirring. The mass should be viscous! The strip during verification should not drain quickly.
4. Cool, add 1 tbsp. l. oil and beat with a mixer for 1 minute at low speed. In the process of adding oil, lemon cream will become thicker and lighter. Make sure that the mass cools well and the oil does not flow!

Lemon cream with starch: recipe in 5 minutes!

Arm with the next list of products:

• 100 ml of lemon juice
• 1 tsp. small zest
• 2 eggs
• 0.5 tsp. starch (better than corn)
• 3 g of salt
• 150 g of sugar
• 100 g butter

Preparation instructions:

1. Beat the eggs with sugar to dissolve the crystals. Add salt and starch. Stir and break the lumps.
2. Pour the juice, throw the zest.
3. We put a container with a thick bottom on a slow fire. We bring to a boil and languish for 1 minute, stirring continuously!
4. It is not necessary to wipe the cream if you are not embarrassed by small particles of the zest. If you have lumps or zest are quite large, it is better to skip the mass through a sieve. But you need to do this with hot cream.
5. At the end, we throw butter into a warm product (preferably hot). Stir, cover with cling film and leave until completely cooled. Lemon cream is ready!

Curricular lemon cream: Fast recipe

Ingredients:

• Zest from 1 lemon
• Juice from half lemon
• 250 g of skim cottage cheese
• 3 tbsp. l. sour cream
• 20 ml of cream
• 5 tbsp. l sugar

Preparation of such a lemon cream is elementary! Mix all the components, the sequence does not play an important role. Beat well a blender until smooth-30-40 seconds. You can use the mixer at maximum speed, but it will not give the desired ideal result.

You will find no less delicious recipes for lemon-torn cream in our article "How to make a delicious cream for a masquearpone cake?"

Lemon cream on semolina: without eggs

Need:

• 75 g of semolina
• 0.5 l of milk
• 1 large lemon
• 200 g of softened butter
• 120 g of sugar

We start cooking:

1. Pour the lemon with boiling water.
2. Pour the semolina into cold milk, stir well. Stiring continuously, bring the mixture to a boil, reduce the fire and volume for another 3-4 minutes, still thoroughly stirring.
3. Remove the peel from the lemon, clean the pulp itself from white film and seeds. Beat the blender until smooth. Add sugar, beat again until crystals dissolve.
4. The zest of three on a fine grater is enough 1 tsp.
5. Add the lemon mixture and zest to a warm semolina. Beat the blender again until smooth. At this stage, you can try the mass - if necessary, you can add sugar or lemon juice.
6. In a separate container, beat the oil, portionably introduce the prepared egg mansion mixture to it. Beat to a homogeneous state at the first speed.

Lemon cream for a cake with gelatin

Ingredients:

• 3 tsp. gelatin
• 2 eggs
• 2 lemons
• 100 g of sugar

Preparation:

1. In 3 tbsp. l. Cold water soak gelatin for 30-40 minutes.
2. Separate the yolks from proteins, divide the portion of sugar in half.
3. Mix the yolks with sugar, put in a water bath with water about 70-80 ° C (not with boiling water). We begin to beat with a mixer, gradually increasing the speed to the maximum. For each level, select 1-2 minutes. The finished mass will brighten and become lush-after about 5-7 minutes.
4. Pour lemon juice, the zest does not need to be added if you want to get a homogeneous lemon cream.
5. We bring gelatin to a liquid state in a water bath. You can impulse it impulsively in the microwave-for 10-15 seconds including the device.
6. Beat the proteins separately until the peaks are formed. How to do this correctly, we read in our article "How to beat the egg whites with sugar to stable peaks?". Protein mass will increase by 2-2.5 times.
7. Gently spread the proteins to the yolks. Stir so that the splendor does not fall.
8. The cream must be used immediately to decorate the cakes, because He freezes. If you want to use it as a separate treat, then put it in the bowls and send it to the refrigerator for 2-3 hours.

The original recipe is a strawberry lemon cream!

Necessary:

• 2 large lemon
• 60 g of strawberries (you can use jam, but then reduce the share of sugar)
• 200 g of sugar
• 6 tbsp. l. butter
• 4 large eggs
• 3 g of salt

You can choose the number and type of berry at your discretion.

We proceed to the creation of a culinary masterpiece:

1. We pure the strawberries with a blender. We rub the yellow part of the zest from one lemon, out of two - squeeze the juice. If you want a rich aroma, you can use more zest.
2. Beat sugar with soft oil, add the zest so that it can give its aroma.
3. Enter the eggs one at a time, continuing to whisk at low speed.
4. We throw a pinch of salt, pour the juice of the lemon, mix. In conclusion, add strawberry puree, stir until smooth.
5. We put on a slow fire or in a water bath. Stiring, bring to a boil, reduce the fire and languish to thicken for about 8-10 minutes. Look at the consistency of the mass. Cover and cool to room temperature.
6. If you serve a strawberry lemon cream in the form of a dessert, then additionally does not interfere with decorating strawberries.

Now your arsenal has several possible options for cooking lemon cream.

Video: Preparing a lemon cream at home

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