What goes with lemon curd? The real and only true recipe for lemon curd. Lemon curd with cream

Lemon curd, a 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.

How to make lemon curd?

Lemon curd is a custard made from fruit juice that has a balanced taste, color and citrus aroma. Kurd does not require exotic ingredients: eggs, sugar, lemon zest, 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.

To prepare dessert, use only fresh lemon juice.
It is necessary to remove the zest from the citrus fruits, squeeze out the juice and combine with eggs and sugar. Add oil.
Lemon curd is cooked in a water bath, which helps avoid lumps and curdling of the eggs.
The cream is cooked until completely thick and immediately removed from the stove.
The finished mass should be cooled at room temperature, covered with film and placed in the refrigerator.
As it cools, the cream will thicken. If necessary, whipped cream will help to dilute the thickness.

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.

Ingredients:

egg - 2 pcs.;
lemon - 2 pcs.;
sugar - 70 g;
butter - 55 g.

Preparation

Grind the lemon zest.
Squeeze the citrus juice, strain and mix with zest.
Add eggs, sugar, beat and place in a water bath for 15 minutes.
Add butter to the thickened mass, stir and remove from heat.
Cool the lemon curd and place it in the refrigerator for a couple of hours.

Lemon-orange curd has a rich taste, wonderful aroma and is one of the few 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.

Ingredients:

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

Preparation

Grind the lemon and orange zest.
Squeeze out the citrus pulp.
Mix sugar with eggs, add butter, zest and juice.
Bring to a boil in a water bath and cook the lemon custard for 15 minutes.

Citrus curd is invigorating, refreshing and goes well with homemade butter and shortbread. 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.

Ingredients:

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

Preparation

Grind the lemon and lime zest.
Mix it with sugar and set aside for 30 minutes.
Squeeze the juice from the citrus fruits.
Add juice and butter to sugar.
Place the cream in a water bath for 15 minutes.
Strain the lemon curd through a sieve and cool.

Eggless lemon curd

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.

Ingredients:

lemon - 1 pc.;
powdered sugar - 50 g;
corn starch - 60 g;
butter - 75 g.

Preparation

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

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.

Ingredients:

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

Preparation

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

Lemon curd on yolks

Experts say that citrus curd on yolks is the only correct cooking technology, giving an incredibly tasty and delicate texture. The delicacy can be used as an independent dish, or as a spread in any combination. It makes an excellent layer for cakes and...

Ingredients:

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

Preparation

Before preparing the curd, remove the zest from the lemons and grind it with sugar.
Squeeze out the citrus pulp.
Mix and place in a water bath for 10 minutes.
Add oil and refrigerate.

Kurd is a recipe for a cake that differs from previous versions in its preparation 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.

Ingredients:

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

Preparation

Grind the strawberries in a blender.
Add lemon juice.
Beat eggs with sugar.
Combine the egg mixture with the fruit mixture. Add oil.
Place the cream on the fire and stir until you achieve the desired thickness.

Lemon curd 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 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

Ingredients:

eggs - 3 pcs.;
sugar - 150 g;
lemon juice - 80 ml;
lemon zest - 1 teaspoon;
butter - 60 g;
cream - 60 ml;
powdered sugar - 20 g.

Preparation

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

You will never get tired of the taste of lemon curd. Moreover, the delicate and light dessert 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.

To ensure that the dish retains its taste, cool it at room temperature, sealing it with film.
After natural cooling, place the curd in a sterile glass container, close with a clean lid and place in the refrigerator at a temperature of at least 6 degrees.
If you follow the rules, Kurd can be stored for about 2 weeks.

- 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.

Ingredients

lemon juice 90 g
egg yolks 3 pcs
sugar 60 g
butter 45 g
lemon zest 1 PC.

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.

Preparation

We prepare all the 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 have an eggy taste. 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!

Every housewife should have a classic recipe for lemon cream. No wonder this recipe is in two books by Anastasia Zurabova! And now you can check it out on the website. Lemon curd is an excellent product that is not only good on its own, but can also serve as a filling for various baked goods: from donuts and cupcakes to cheesecakes and tarts. This dessert is also an amazing sauce for cheesecakes, pancakes and pancakes. Light, fresh and aromatic cream that everyone will love!

What is lemon curd

In fact, this traditional British dessert is a fruit cream made from eggs, butter and sugar with the addition of fruit, usually citrus fruits. Since the 19th century, lemon curd has become a common part of English cuisine, served on bread and toast instead of jam. It is also used as a filling for baked goods.
Lemon cream differs from regular custard in its distinct citrus aroma and more uniform texture.
Kurd is not an independent dish; it is eaten with bread, toast, and also as part of numerous desserts. But it's time to start cooking!

Ingredients

Lemon juice – 240 ml
Zest of one lemon
Yolk - 3 pcs
Sugar - 150 g
Corn starch - 20 g
Butter - 60 g
Salt - a pinch

How to cook

1. Pour lemon juice into a saucepan and heat over medium heat until almost boiling.

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 both a cream for various cakes (with Kurd it is incomparably good), and a filling for tarts and tartlets, and can be added to creamcheese (butter cream), and as an additive to ice cream, pancakes, buns, 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!

We will need:

Lemon juice - 110 gr. (this is approximately the juice of 2 large lemons)
Lemon zest - 1 lemon
Sugar - 110 gr.
Yolks - 180-200 gr. (this is approximately the yolks of 9 - 10 eggs)
Butter 60 gr.

I would like to immediately make a few important reservations:

Quantity of ingredients

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.

Citrus

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!)))

Yolks or whole eggs?

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).

Now let's get down to action:

Zest one lemon and squeeze the juice from the lemons. In a bowl, mix the juice, zest, sugar and add the yolks, after lightly beating them with a fork.
Leave the mixture for 30 minutes, covering it with film or a lid, so that the zest gives it its taste and aroma.
Then pour the mixture through a sieve into a small saucepan in which you will cook the curd. It is necessary to pass the mixture through a sieve so that the zest and tails of the whites (which remain on the yolks) do not get into the curd.
Place the saucepan over medium heat and, stirring constantly, cook the curd until thickened. I do it this way: first I turn the hob power to medium, and as soon as the mixture has thickened, I reduce the heat to minimum. The mixture boils down very quickly, literally in 3-5 minutes. Remember to stir constantly so that there are no lumps.
Remove the mixture from the heat, add the softened butter and stir thoroughly until the butter dissolves and the mixture becomes smooth. Cool the curd (covering it with film in contact) to room temperature and put it in the refrigerator. It is better to use the curd after it has stood in the cold for several hours.

It's that simple!

Bon appetit!

Pictured is lemon curd and salted caramel. Her recipe will be on the blog soon too.

If you liked the recipe, share it with friends and post a photo of the dessert with hashtags #mypastryschool #cookingwithlena

Lemon curd

Yolks - 4 pcs.
Lemon juice - 100 ml
Sugar - 130 g
Butter - 100 g
Zest of 1 lemon

Close Printing ingredients

Lately it has become increasingly difficult to force myself to blog. Either it’s vitamin deficiency, or the pranks of the spring wind in my head, or I just haven’t had a normal vacation for a long time... Nevertheless, I have captured several wonderful recipes that are worthy of telling about them. One of them - lemon curd. Many people have asked me how I do it. So, now I’ll show you everything.

There are many recipes for this wonderful Kurd on the Internet, and I didn’t come up with the one I use myself either. To be honest, I'm not ashamed of it at all. I always and everywhere write that I am not a technologist or a pastry chef with a special education, and the benefit of this blog is the honesty of the recipes, a detailed description of the technologies and secrets on which so much sometimes depends. As for the rest - yes, I don’t see the point in reinventing the wheel. I just adjust the proportions a little to my taste, compile, modify something... In general, I do everything that most home confectioners do, who then write that their recipes are original, specially developed, and that they spent many hours and tons of products , so now they will never share secrets with anyone :) Don’t be offended if you are one of those :) This, in general, is your right. And I don’t deny that someone may have really come up with the know-how :)

And we are going to cook delicious, tender and at the same time invigorating lemon curd- a real bliss for lovers of citrus desserts! Which is exactly what I am, for example.

Any Kurd, in essence, is a berry-fruit custard. It is not thick enough and, perhaps, too rich in taste to be the only layer in the cake, like cream, so the Kurds use it, rather, as an additive, filling, in combination with some kind of main cream. If you want to add curd to the cake, you need to make a ring of stable cream around the circumference of the cake, place the curd inside the ring on the cake, and then put the cream on top of the curd, and then cover with the next cake. Kurds are also great as a filling for cupcakes and macarons.

As for lemon curd, I have come across many recipes that contain starch and flour. I don’t want to say anything against it, but in general, a good tasty curd can be prepared without this, just from lemon juice, yolks, sugar and butter. It happens that curd is cooked using eggs rather than yolks, but keep in mind that yolks always make it softer and the egg taste is less obvious (let’s just say that in curd with yolks, I personally don’t feel any eggs at all). Someone complains about a metallic taste - I also haven’t noticed this and don’t even understand what they’re talking about :) However, everyone who complains says that the next day the taste disappears. So if anything happens, just wait :) It may also happen that you find the Kurd a bit sour. Here I can only answer one thing - this is LEMON curd, and lemon is a sour fruit :) You’ll have to accept it or next time increase the amount of sugar. And further. Butter is responsible for the stability (and the taste, of course, too) of the cream. Therefore, if you want a thicker and denser cream, you can add more butter. But don’t overdo it, otherwise you risk getting lemon-scented butter instead of a delicate creamy mass. And by the way, take good butter, tasty in itself, as real as you can find on sale and afford.

In general, I recommend that for the first time you do it as I write; if in doubt, make half a portion. I like how it turns out lemon curd— when hot it is liquid, but in the refrigerator it stabilizes and becomes denser. The taste is sweet and sour, fresh, super citrusy, such that I personally think I can eat the entire portion, without any dough, just with tea! And my family and I generally fight for him :) You know that I won’t recommend nonsense :)

Wash the lemon well, preferably using a brush, to remove all the wax that covers the fruit for better storage. Remove the zest using a fine grater. Add 130 g of sugar and mix. Let it brew for half an hour. But if there is no time, then we don’t wait, but immediately move on to the next point.

Place 4 yolks of fresh category 1 eggs, sugar with zest and 100 ml of freshly squeezed lemon juice into a small saucepan. This is the juice of about 2 small lemons. I push up with my hands. Roll the lemons on the table, the juice will then come out easier.

Mix all the ingredients with a whisk and place in a water bath so that the water barely touches the bottom of the saucepan.

Stirring constantly with a whisk, boil the mixture in a water bath until thickened. The color will change and become lighter.

An important criterion for readiness: dip the tip of the knife into the mixture, remove it and draw a line with your finger. If it doesn’t close and the cream doesn’t spread, it means it’s ready and you can remove it from the bath.

Now add 100g of delicious butter.

Stir and pass through a sieve.

Kurd is ready!

It is quite liquid when warm.

Be sure to refrigerate it before using. This is what he will become.

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35 comments to the post " Lemon curd"

The Kurd turns out to be extraordinary, I have to give it its due. The site is superb, the only thing that’s a little confusing is that absolutely all the recipes were copied from Milana, even small details that could have been slightly distorted or transformed so that they wouldn’t be so obvious. Although taking the traditional long introduction before the prescription itself can be counted as an attempt. Overall, thank you for taking the time to take your own photos! You are smart!

Tori, can you give me a hint: I’m planning to make a honey cake with sour cream according to your recipe. Is it possible to add lemon curd between the cakes and is it necessary to make a side of cream? Is sour cream suitable for the rim in this case?

Tori, thank you so much for your recipes - so detailed, thorough... And for how thoroughly you answer in the comments! I looked at the recipe for lemon curd several times, and it always seemed like it would be very sour. I dared to make it with cupcakes - it’s truly a fairy tale! The magic cream just happened! Now I understand that you can fight for him! I wanted to add my two cents about the “metallic” taste. For myself, I realized that the problem is in the lemons themselves... They taste different. The first time I made it, it turned out rather sweet and sour, but today they brought lemons and I had to process a large quantity quickly. I immediately remembered the Kurd... But the lemons themselves tasted sooooo sour... and when I tried it, that same “metallic” taste was added... Therefore, I decided for myself that it was the fruits themselves - different in taste... This time I added 3 times more sugar and it turned out sweet and sour... But all this did not stop me from persuading a decent plate in a warm company over a cup of tea! And no one complained about the taste... I noticed this for myself

Good afternoon Your site is some kind of charm)))
I'm new to the art of pastry. But I always felt a craving for this... Your articles are very sincere with all the nuances. Thank you
Resolve the questions. Maybe stupid, but still... (I hope it's forgiven to newcomers!...))))
I want to make a Barbie cake for my daughter’s birthday. The cakes are a sponge cake made with hot milk with added butter; I will decorate the outside with your Italian meringue)).
Actually questions.
1. Is it possible to use sour cream in combination with lemon curd in this cake or will it be too sour? Alternatively, maybe you shouldn’t smear Kurd on every layer? Or what cream do you think could be an alternative in this cake?
2. Do I understand correctly that Italian meringue is a more stable cream compared to sour cream, so can the rim for the curd be made from meringue? And then spread the curd and the main (sour cream?) cream on it?
3. Can this cake be layered with meringue?
4. Is impregnation necessary? In what quantity?

It’s difficult for me to answer your questions because I don’t know the features of this biscuit. What matters here is how dense, moist, and heavy it is. If it itself is wet, impregnation may not be needed, or maybe it is, maybe you like wet cakes, I don’t know) If the sponge cake is heavy and the cream is liquid (by the way, what kind of sour cream do you want to make?) - then the cakes will push out the cream, even if you make a side, and if they don’t push out, then the liquid cream will simply be absorbed into the cakes and the layer of cream will be very thin... Do you understand? It’s difficult to comment on someone else’s recipe and someone else’s idea. Meringue, in general, is suitable for the side and outer covering. The main thing is to do it correctly. This cream is capricious, if you don’t beat it enough, it can begin to separate, settle, flow, become spongy, like spring snow, and the worst thing is that you may not understand it right away, but only after you’ve decorated it and put it in the refrigerator. I don’t want to intimidate you, but to warn you) Be careful and do everything in full accordance with the instructions) If you haven’t already. We didn't work on holidays, so I'm only answering now.

Good afternoon Thanks for the answer.
It’s a pity that I came across your weekend, I was waiting for an answer. But nothing, thanks to your site I roughly understood the principle and took a risk, and in almost everything.
The lemon curd had a distinct metallic aftertaste. I decided to layer one of the 6 cake layers with it, in a thin layer, I thought maybe the taste in the cake would change. But no. It felt the same way in this layer. Maybe it's all about the metal. Try it in an enamel pan, will it burn?
The ice cream cream is gorgeous, it went well with the sponge cake with hot milk (the sponge cake is heavy and moist in itself, I didn’t even soak it)
The cream cheese blew my mind. Rich taste. And how he behaves.. mmm... Very obedient.
And on the Italian meringue, my knitting needles just started flying out one by one! from the whisk of a mixer (it’s like that, you know, one whisk on the handle of a blender). This is due to the thickness of the cream! I didn’t have anything else... so, naturally, it wasn’t whipped enough, it sagged, and the pattern wasn’t quite as textured as it should have been... But I prepared for it, I even bought a thermometer (((But it didn’t drip, although we put it in the nursery They took the room. And it’s very tasty. It’s my favorite.

Sorry, but we are people too. Blender is not suitable for such things, that's true. For confectionery manipulations, it is better to use a mixer with two whisks or a planetary one. Well, there should be more power. I don’t feel a metallic taste; you can see for yourself what kind of dishes I have, not enameled. Perhaps this is an individual matter - this taste. What kind of cream was in the cake with milk shortbread?