Lemon Kurd is a wonderful sweet cream that can be used both as an independent dessert and as a filling for pies and tartlets.
On its basis, you can make ice cream.
Lemon Kurd. Recipe
The method of cooking Kurd is similar to the technology of preparing custard, which is traditionally prepared in milk, here lemon juice plays its role. 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 will take no more than 10 minutes to prepare all the ingredients, and no more than 20 minutes to boil it.
Lemon Kurd can be prepared using various ratios of eggs, sugar and butter. To make the cream non-greasy, 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. Make lemon Kurd first according to the basic recipe, and later on you can experiment with taste. For example, dilute lemon juice with tangerine, orange or lime juice.
Preparing the foundation for the KurdWipe the zest with lemons with a grater or a special device (try not to touch the white part of the peel, it can give bitterness). Mix it with sugar. Stir the eggs with a fork (without whipping!) And add to the juice squeezed from the lemons. Add the zest to the same mixture. To the rest of the ingredients soaked in lemon aroma, 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 separate the zest, which has already given up its aroma, and also filter out pieces of egg white that can turn into ugly flakes when heated.
We continue to cook Kurd in a water bath
Heat the strained lemon-egg mass over a minimum heat. This is convenient to do in a water bath by placing a smaller pan in a large container. It is necessary to constantly stir with a whisk and make sure that the mass does not burn. After a while, the lemon Kurd will thicken. It should be poured into glass jars and cool. Keep refrigerated.
Use Kurdish in baking. Lemon ice cream
The consistency of the resulting cream will resemble jelly. It can be served with toast for breakfast, as well as used to soak cakes (it is especially good in combination with butter cream) or as a filling for pies and tartlets. In the latter case, you can not boil it in a water bath, but pour it into a pre-baked billet from chopped dough and place in the oven. You can also make delicious ice cream from the Kurdish with a silky texture that looks a bit like frozen yogurt. To do this, mix a serving of lemon cream made from four eggs with 400 ml of cream with maximum fat content, add 4 yolks and a third of a cup of sugar. Boil the resulting workpiece for 15 minutes in a water bath, and then freeze in a container, stirring with a whisk every half hour.