Hello everyone. Today I will share with you the recipe delicious filling... It is ideal for both interlayers in biscuit cakes, and for filling cupcakes and pastries such as Pavlova, for example.

The blog already has a recipe for a lemon curd, it is also great as a filling for cakes, but unlike an orange one, it goes better with vanilla cakes. Its orange counterpart is ideal with chocolate. Well, and perhaps one more difference - there is no orange Kurd in the recipe. butter which makes it a lighter version of topping.

So, how to make a Kurd from oranges at home, a recipe with a photo step by step.

Ingredients:

1. 4 yolks
2. 4 small oranges
3. 150 g Sahara
4. 2 rounded tablespoons cornstarch

Preparation:

First, we need to thoroughly wash our citrus fruits. It is better to pour boiling water over them, so the wax with which they are covered (and therefore the bitterness) will come off them.

To get more juice, roll the oranges on the table, pressing them with your palm. You can still warm it up in the microwave for literally 10 seconds.

Remove the zest from one orange. The main rule - we need a thin orange layer, the white film is bitter! Be careful, otherwise the entire Kurd will have to be disposed of.

I get the zest on a grater, large. Since at the end we will filter the Kurds - do not grind them down.

We mix the zest with sugar and leave this mixture for 20-30 minutes. So, the sugar will absorb essential oils and the Kurd will become more saturated with aromas.

We get juice from oranges, so use the method that is more convenient for you. I have a juicer, but I'm usually too lazy to get it out and collect it, and then I also need to wash it! In general, I squeeze the juice with my hands.

Mix the yolks with orange juice, sugar and starch. I always use cornstarch, it spreads well in the mixture without leaving lumps. You can cook Kurdish with potatoes, but then pre-dissolve it in a small amount of juice and only then add to the rest of the ingredients.

We put our mixture on medium heat and, while stirring, wait for it to thicken.

It takes me 3-5 minutes.

Remove from the stove, filter through a sieve.

Pour into a jar and refrigerate overnight.

The wonderful filling is ready!

This is how appetizing it looks in the cake (carrot cake, while there is no recipe on the blog, but I will soon add a link to it). By the way, in this cake it is simply necessary, because it is the orange that so nicely sets off the rich carrot cakes. Also, I usually add such a Kurd to - the perfect combination in my opinion.

Well, and this is an orange Kurd in trifles - desserts in a glass. I took the cakes according to this recipe -. As a cream -. It's sooo tasty, try it.

If you need detailed recipe triflov - write in the comments, I will definitely add.

Bon Appetit.

A properly cooked lemon curd turns out to be very tasty.

It goes well with almost any baked goods.

This is a kind of cream made on the basis of lemons. Its mass is thick, somewhat similar to pudding. Most Kurdish people are in Britain and North America.

Previously, it was used as a spread for buns instead of jam or as a filling for baking, but over time, many other recipes appeared and they began to prepare cakes and pies with it.

How to cook real Lemon Kurd?

Making lemon curd is easy, the most important thing is to follow the instructions exactly.

Required products:

• about 75 grams of sugar;
• zest of one lemon;
• 60 grams of butter;
• four yolks;
• 120 milliliters of lemon juice.

Cooking process:

1. Peel the lemon, and grate its peel on a fine grater.
2. Squeeze the juice from the lemons into a container so that it turns out to be about 120 milliliters.
3. Drive in only the yellow parts of the eggs there, put the indicated amount of sugar and butter, add the zest.
4. Put this mixture on low heat, and stirring constantly, bring to the desired state. It should be thick enough.
5. Pour the cream into a jar, cover with something, cool and put in the refrigerator overnight.

Where can you apply lemon cream?

This lemon curd can be eaten with toast, smearing them well and getting sweet dessert for breakfast.

If you make it very thick, then it will go as a filling for buns. They can be used to coat cakes and pastries. Or even put in a special pastry bag and make decorations.

We offer you several recipes.

Cake with lemon curd and meringue

The famous American cake turns out to be very sweet and is ideal for tea.

Required products:

• four yolks;
• 100 grams of corn starch;
• vanillin to taste;
• a spoonful of lemon zest;
• packing of butter;
• 130 milliliters of lemon juice;
• 450 grams of sugar;
• four squirrels;
• 200 grams of flour;
• 320 milliliters of water.

Cooking process:

1. Put 130 grams of butter in a blender, the specified amount of flour, a pinch of sugar and salt, and interrupt until you get a crumb.
2. Then quickly pour in two tablespoons of cool water, mix everything again and bring to a dough state. We form a ball and put it in the refrigerator for 40 minutes.
3. We transform the mass into a thin layer and carefully transfer it into a round shape so that the layer covers the bottom and sides. Cook for about 15 minutes in an oven heated to 170 degrees.
4. In a deep container, combine the grated zest, with sugar, starch, lemon juice and the indicated amount of water.
5. Bring the mass to a boil, wait until it thickens and remove. Pour in slightly whipped yolks to it and heat it up again, after which we add butter and put it all on the already cooled baked crust.
6. In another container, we combine the proteins with sugar, beat thoroughly, and beautifully put this mixture on the lemon filling with a spoon or a pastry bag.
7. We keep in the oven for about 10 minutes at 170 degrees, until it becomes golden brown.

Lemon Curd Pie

A cake that will surely surprise your loved ones.

Required products for the dough:

• 6 grams of baking powder;
• egg and yolk;
• 100 grams of cold butter;
• about 300 grams of flour;
• the right amount of cold water;
• 130 grams of sugar.

For a Kurd:

• 20 grams of butter;
• zest of two lemons;
• two eggs;
• 120 milliliters of lemon juice;
• 100 grams of sugar.

Cooking process:

1. Let's start by making the dough. It is done very simply: we send all the ingredients listed for it to a food processor and quickly grind it.
2. What happened, we wrap it in cling film, put in the refrigerator for about 30 minutes.
3. Squeeze the juice from two lemons, rub the zest on a fine grater and combine it with slightly beaten eggs, sugar and butter.
4. We send the mass to medium heat, do not let it boil, stir constantly and bring to the desired density.
5. Divide the dough into two parts, so that the second is smaller. We roll out thin layers. We send the first one to the form, so that it covers the bottom and sides.
6. Pour the prepared Kurd on top and cover with a second sheet of dough.
7. We bring to full readiness in a hot oven for 30 minutes, setting the heating to 170 degrees.

Several recipes for lemon curd

You can cook Kurd not only in the classic way, but also with the addition of other components.

Cooking with the addition of oranges

Required products:

• one lemon;
• a glass of sugar;
• 100 grams of butter;
• three eggs;
• two oranges.

Cooking process:

1. Peel lemons and oranges. Grind the zest on a grater, squeeze the juice.
2. Mix sugar with eggs, grind, add butter and combine this mass with squeezed juices and zest.
3. We put to cook on low heat, not letting it boil and constantly stirring, until the mixture becomes thick.

Lemon Lime Kurd

Required products:

• 3 eggs;
• two lemons and the same amount of lime;
• 50 grams of butter;
• 200 grams of sugar.

Cooking process:

1. Remove the zest from lemons and limes, grind, combine with sugar.
2. Squeeze the juice out of them so that about 120 milliliters come out, and pour it into the sugar.
3. We put the mass on water bath, we begin to heat, add butter, and then pre-beaten eggs.
4. We keep everything for about 15 minutes, until the Kurd thickens.

How to cook without eggs?

Required products:

• packing of butter;
• a glass of sugar;
• four lemons;
• 150 grams of flour.

Cooking process:

1. Rub the zest on a fine grater, squeeze the juice from the lemons.
2. We connect, add sugar and put on the stove. When the sugar is almost all dissolved, we begin to add flour one spoon at a time.
3. After you see that the mass has begun to thicken, you can put out the butter and continue to keep everything on the fire for about 6 minutes, whisking slightly.

Lemon and Gelatin Kurd

Hello everyone. Today we will deal with such a concept as a Kurd. I myself recently heard this overseas word, and became terribly interested. In fact, everything turned out to be much easier than I thought. Both in terms of composition and preparation. So what is this Kurd, and what is he eaten with ?!

Kurd is a fruit juice custard, it can be anything, but the most famous is perhaps lemon. Here we will begin our acquaintance with him.

Lemon cream is insanely easy to prepare, and how delicious it is! Its area of ​​application is simply vast. Perhaps there is no other such versatile product. Kurd is good as a layer in cakes, as a filling for cupcakes, tarts and tartlets, macarons, cakes. Yes, even just a bite with pancakes or toast, it's very tasty!

But, most of all, my husband and I love the combination of this custard with Pavlova's cake. Sweet meringue paired with sour lemon curd and my favorite is an explosion of flavor!

How to make lemon curd at home, recipe step by step with photos.

Ingredients:

1. 4 yolks
2. 100 grams of sugar
3. 70 ml. lemon juice
4. 70 gr. butter
5. zest of 1 lemon
6. 2 tablespoons starch (optional)

Preparation:

First, we need to remove the zest from 1 lemon and squeeze out the lemon juice. You don't have to grind the zest too much, then we just pass our cream through a sieve. At the same time, try not to touch the white crust of the lemon, otherwise bitterness will appear in the cream.

In order to get more juice from a lemon, there are a couple of tricks, firstly, you can warm a lemon in the microwave for literally ten to fifteen seconds, and secondly, cut it not across, but lengthwise.

In a saucepan, combine our yolks with sugar, lemon juice and zest. We put on medium heat and cook, stirring all the time until thickened. It literally takes 5 minutes.

Then add our room temperature butter, stir and remove from the stove. If you want to get rid of the zest, then strain through a sieve.

If you need a straight dense consistency, that is, there are two options, either at the very beginning add a couple of tablespoons of starch, stirring it in lemon juice, or add gelatin at the very end, I think 3 grams will be enough (I somehow added 5 and I got jelly ). Gelatin must be prepared according to the instructions.

Pouring over ready-made cream in a jar and put away to cool in the refrigerator, at least for a couple of hours, and preferably at night.

That's it, our lemon Kurd is ready.

Really, there is nothing terrible and difficult in cooking? By the same principle, you can cook Kurd from any citrus fruits - lime, orange, tangerine.

By the way, Kurdish can also be made from berries - cherry, raspberry, blueberry, blackberry ... Anything you like! Experiment.

Bon Appetit.

Lemon Kurd - fruit cream, created in the likeness of a custard, came to us from English cuisine and immediately deservedly won everyone's favor. The dessert has a citrus aroma, thick texture and a variety of uses, and its simplicity and ease of preparation make the dish versatile and attractive.

How to cook Lemon Kurd?

Lemon Kurd is a custard made from fruit juice with a balanced taste, color and citrus aroma. For a Kurd, exotic ingredients are not needed: eggs, sugar, lemon peel, lemon 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.

1. For dessert, use only fresh lemon juice.
2. It is necessary to remove the zest from citrus fruits, squeeze out the juice and combine with eggs and sugar. Add oil.
3. Lemon Kurd is cooked in a water bath to avoid clumps and egg curdling.
4. The cream is cooked until thick and immediately removed from the stove.
5. The finished mass must be cooled at room temperature, covered with foil and placed in the refrigerator.
6. Cooling down, the cream will thicken. Whipped cream will help to thin the thickness if necessary.

Lemon Kurd is a recipe based on the custard technique. The difference is that the fruit mass is lighter in texture, lower in fat content and does not taste sugary. These qualities are suitable for biscuits, giving the latter the desired oiliness. But the Kurd is not suitable for decoration, since he is not able to keep his shape.

Ingredients:

• egg - 2 pcs.;
• lemon - 2 pcs.;
• sugar - 70 g;
• oil - 55 g.

Preparation

1. Grind the lemon zest on a grater.
2. Squeeze the juice out of the citrus fruits, strain and mix with the zest.
3. Add eggs, sugar, beat and place in a water bath for 15 minutes.
4. Add oil to the thickened mass, stir and remove from the stove.
5. Cool the lemon curd and refrigerate for a couple of hours.

Lemon-orange Kurd has a rich taste, excellent aroma and belongs to a small number healthy desserts... In this dish, the balance of sour and sweet is clearly maintained, which allows not only to decorate baked goods, but also to serve it as a separate delicacy, pouring it into the bowls. The cream is easy to prepare and will take no more than half an hour.

Ingredients:

• orange - 2 pcs.;
• lemon - 1 pc.;
• sugar - 180 g;
• oil - 110 g;
• egg - 3 pcs.

Preparation

1. Grind the zest of lemon and oranges on a grater.
2. Squeeze the citrus pulp.
3. Mix sugar with eggs, add butter, zest and juice.
4. In a water bath, bring to a boil and cook the lemon custard curd for 15 minutes.

Citrus Kurd invigorates, refreshes and goes well with homemade pastries and shortbread... Speedy dessert has features, knowing which you can get the perfect cream. So, by increasing the amount of sugar, you can adjust the excess acid, and short heating of the fruit in the microwave guarantees an abundance of juice from lemons and limes.

Ingredients:

• lime - 2 pcs.;
• lemon - 2 pcs.;
• sugar - 180 g;
• egg - 3 pcs.;
• oil - 60 g.

Preparation

1. Grind the lemon and lime zest.
2. Mix it with sugar and set aside for 30 minutes.
3. Squeeze the juice out of the citrus fruits.
4. Add juice and butter to sugar.
5. Place the cream in a water bath for 15 minutes.
6. Strain the lemon flavored curd through a sieve and refrigerate.

Lemon Kurd without eggs

Kurd without eggs has a dense and stable texture, and therefore is used in the design of baked goods. You can't make complex jewelry out of it, but small and simple patterns are fine. Potato or cornstarch will replace eggs and create a cream of the right thickness. This recipe is economical, and therefore it is easy and simple for them to decorate sweets.

Ingredients:

• lemon - 1 pc.;
• icing sugar - 50 g;
• corn starch - 60 g;
• oil - 75 g.

Preparation

1. Remove the zest from the citrus and squeeze out the juice.
2. Mix the starch with the powder and add to the lemon mixture.
3. Add oil and place the cream in a water bath.
4. Strain the thick lemon curd through a sieve, cool and use as directed.

Lemon Kurd with the addition of gelatin is similar in texture to and the cooking technique - with custard... Separately, beaten eggs with sugar, mixed with lemon juice and boiled until thick. Since the composition contains gelatin, the cream is stable, viscous and perfect as a base for a cake or filling tart.

Ingredients:

• gelatin sheet - 2.5 g;
• water - 100 ml;
• lemon - 2 pcs.;
• sugar - 130 g;
• egg - 3 pcs.;
• oil - 80 g.

Preparation

1. Before making the lemon curd, soak the gelatin in water.
2. Remove the zest from the lemon, squeeze the juice, add half the sugar and heat.
3. Beat the eggs with the remaining sugar and add to the lemon mixture.
4. Boil for 3 minutes, add gelatin and butter.
5. Whisk the lemon custard curd in a blender and leave to cool.

Lemon Kurd on yolks

Connoisseurs argue that citrus Kurd on yolks - this is the only correct cooking technology, which gives an incredibly 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.

Ingredients:

• yolk - 4 pcs.;
• sugar - 100 g;
• lemon - 2 pcs.;
• oil - 70 g.

Preparation

1. Before cooking the Kurd, remove the zest from the lemons and mash it with sugar.
2. Squeeze the citrus pulp.
3. Mix and place in a water bath for 10 minutes.
4. Add oil and refrigerate.

Kurd is a recipe for a cake that differs from the previous options in its cooking technique. The cream is boiled 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 for freshness and aroma.

Ingredients:

• fresh strawberries - 300 g;
• oil - 100 g;
• sugar - 150 g;
• lemon juice - 40 ml;
• egg - 5 pcs.

Preparation

1. Chop the strawberries in a blender.
2. Add lemon juice.
3. Beat eggs with sugar.
4. Combine the egg mass with the fruit mass. Add oil.
5. Put the cream on fire and stir until you achieve the desired consistency.

Lemon Kurd with cream

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 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

Ingredients:

• eggs - 3 pcs.;
• sugar - 150 g;
• lemon juice - 80 ml;
• lemon zest - 1 tsp;
• oil - 60 g;
• cream - 60 ml;
• icing sugar - 20 g.

Preparation

1. Beat eggs with sugar, pour in juice and place in a water bath.
2. Strain the thickened mixture, add oil and zest.
3. Whip the cream and powder and add to the chilled curd.

The taste of the lemon curd will never get bored. Moreover, this delicate and light dessert is diverse, simple, and can decorate not only any baked goods, but also act as an independent dish. Many housewives, due to lack of time, prepare for future use, and therefore the question of how much Kurdish is stored always remains relevant.

1. To keep the dish taste qualities cool it at room temperature, hermetically sealed with foil.
2. After natural cooling, the Kurd should be placed in a sterile glass container, closed with a clean lid and placed in a refrigerator with a temperature of at least 6 degrees.
3. Subject to the rules, the Kurd can be stored for about 2 weeks.