Lemon Kurd is a wonderful sweet cream that can be used both as a stand-alone dessert and as a filling for pies and tartlets.
On its basis, you can make ice cream.
Lemon Kurd. Recipe
Kurd's cooking method is similar to technology.cooking custard, which is traditionally prepared with milk, here its role is served by lemon juice. Particular attention should be paid to the careful heating of the egg mixture, because it can curl up, and then the taste and attractive appearance that the lemon Kurd has will be spoiled. If you use a water bath, then you can not worry about it - this method will provide the desired degree of uniformity of heating. It takes no more than 10 minutes to prepare all the ingredients, and no more than 20 minutes to cook.
Lemon kurd can be cooked using variousthe ratio of eggs, sugar and butter. To make the cream low-fat, tender and have a rich taste, it is recommended to take the number of eggs equal to the number of lemons; 2 tbsp. l white sugar, 15 g butter. Prepare the Kurd lemon first, according to the basic recipe, and in the future you will be able to experiment with taste. For example, dilute lemon juice with tangerine, orange or lime juice.
Dust the lemon peel with a grater or specialdevice (try not to touch the white part of the peel, it can give bitterness). Mix it with sugar. Stir the eggs with a fork (not beating!) And add to the juice squeezed from lemons. In the same mixture, add the zest. To the remaining ingredients soaked lemon flavor, they must stand for half an hour. Be sure to strain the mixture through a fine sieve or several layers of folded medical gauze - this will help to separate the zest, which has already given its flavor, and also filter out the pieces of egg white, which can become ugly flakes when heated.
We continue to prepare the Kurd in a water bath
Heat filtered lemon-mass tominimum heat. It is convenient to do this in a water bath, placing the smaller pan in a large container. You must constantly stir the whisk and make sure that the mass does not burn. After a while, the Kurd’s lemon will thicken. It should be poured into glass jars and cool. Keep refrigerated.
Using Kurd in baking. Lemon ice cream
The consistency of the resulting cream will resemblejelly. It can be served with toast for breakfast, as well as used for soaking cakes (it is especially good in combination with butter cream) or as a filling for pies and tartlets. In the latter case, it is possible not to boil it in a water bath, but pour it into the pre-baked dough billet and place in the oven. Also from the Kurd you can make a delicious ice cream with a silky texture, which is a bit like frozen yogurt. To do this, mix a serving of lemon cream made from four eggs with 400 ml of cream of maximum fat content, add 4 yolks and a third cup of sugar. The resulting billet boil for 15 minutes in a water bath, and then freeze in a container, mixing with a whisk every half hour.
