Cream with lemon zest. Lemon cream: complex and simple recipes. Rules for preparing delicious and delicate lemon cream according to recipes from the best confectioners

A light, delicate British miracle - lemon cream - very good not only as a traditional english dessert.

The delicacy can be an excellent filling for cakes, eclairs, and pastries. Lemon cream, the recipes of which are quite simple, goes well with biscuit, shortbread pastries, puff or choux pastry.

The cream has a gentle sourness, pleasant sunny shade and festive citrus aroma. It allows you to play with flavors, as it goes well with cinnamon, vanilla and even bay.

Unlike many cake fillings, lemon cream is completely non-greasy and has reduced calorie content and can occasionally please girls who are losing weight.

Lemon cream for cake - general principles of preparation

Lemon curd recipes most often call for eggs. According to the method of preparation, the cream can be custard or whipped. Eggs give the filling plasticity and a dense consistency.

Before using, the lemon should be thoroughly washed and dried. Then carefully remove the zest using a fine grater and squeeze out the juice. This is the first preparation option. There is a second way: cut the lemon into halves, squeeze out the juice, and then grate the lemon zest from the peel.

Some housewives prefer to make creams with a coarser consistency. To do this, you need to cut the lemon into pieces, remove the seeds, and smoke once or twice through a fine grill of a meat grinder along with the peel. This option is very good for soaking sponge cakes, since the resulting cream resembles lemon jam.

It is very important to prepare the eggs correctly. They should be washed cold water and dry. If you are preparing protein-lemon cream, it is important to carefully separate the whites from the yolks, otherwise beat protein mass will be problematic.

Lemon custard

Traditional lemon cream, the recipe for which is suitable not only for layering cakes, but also as an option children's dessert. It's very easy to prepare and the results are amazing.

Ingredients:

Three large lemons;

Three large eggs;

150 grams of sugar;

Softened butter (four large spoons).

Cooking method:

Mix eggs room temperature with sugar using a whisk or mixer until the grains are completely dissolved.

Squeeze the juice of the lemons.

Grate the zest.

Pour in lemon juice V egg mixture, mix well.

Heat the lemon-egg mixture in a water bath.

It is very important to constantly stir the cream base to prevent the eggs from curdling.

You need to cook the cream for about ten minutes. As soon as the mass thickens and begins to resemble sour cream, the container is removed from the stove.

Strain the cream through a sieve to remove any lumps.

Stir into mixture soft butter and zest.

Beat the cream with a mixer until the butter melts and is evenly distributed.

Rearrange ready cream into a glass container, close tightly to prevent a film from forming.

Place in the refrigerator until ready to use.

Lemon cream for cake

Traditional lemon cream, the recipe of which is slightly modified by the introduction corn starch and cream. The delicate, not at all cloying mass has a fairly dense consistency and will not spread on sand based. Perfect for both layering cakes and filling pastry baskets.

Ingredients:

Two large lemons;

Four eggs;

A glass of heavy cream;

Half a glass of milk;

Two tablespoons of cornstarch;

One hundred grams of powdered sugar.

Cooking method:

Mix starch with a spoon of cold water.

Prepare juice and zest.

Separate the yolks and add them to the starch, stir.

Add juice, zest, powdered sugar to the starch-egg mixture and mix.

Place the milk on the stove and bring to the first bubbles.

Gradually add the prepared mixture, stirring vigorously continuously.

Cook over low heat until the cream becomes thick and elastic.

Carefully remove from heat and cover parchment paper, cool.

Whip the cream until foamy and mix with the lemon base.

Protein-lemon cream with gelatin

Gelatin gives the lemon cream, the recipe for which is given below, thickness and original taste. To please children, you can add dyes and flavors to the mixture.

Ingredients:

Half a lemon;

Four chicken squirrel;

A quarter cup of ready-made gelatin solution;

A pinch of salt;

Partial glass of sugar (about three quarters);

A quarter glass of water.

Cooking method:

Squeeze lemon juice.

Prepare gelatin according to instructions.

Boil from water and granulated sugar sweet syrup.

Beat egg whites with lemon juice vigorously until stiff peaks form.

Pour the syrup into the egg-lemon base without stopping whisking.

Then add gelatin in the same way.

Sour cream and lemon cream

Lightweight, extremely simple, low calorie recipe Even a child can make lemon cream. It turns out a delicate, sweet and sour impregnation for cakes.

Ingredients:

Half a lemon;

A glass of sour cream;

Half a glass of sugar.

Cooking method:

Squeeze the juice, grate the zest.

Mix sour cream with sugar or powdered sugar, beat.

Add juice and zest to sour cream, stir.

Lemon cream for cake “Tenderness of cinnamon”

Lemon cream is also very simple, the recipe for which includes a little cinnamon. Good for Christmas cake. It turns out thick, with a pronounced lemon aroma and a delicate cinnamon note.

Ingredients:

Two medium lemons;

Two eggs;

One hundred grams of sugar;

Twenty grams butter(soft, room temperature);

Cinnamon powder on the tip of a knife.

Cooking method:

Prepare juice and zest.

Grind the zest with sugar or powdered sugar.

Pour the juice into the sweet zest, wait a few minutes and add cinnamon.

Add the eggs and thoroughly beat the cream base.

Heat the mixture over low heat and simmer until thickened for three minutes. To prevent the kerm from burning, it must be stirred constantly.

Remove from heat, cool.

Protein-lemon cream for cake

Magnificent, light, delicious lemon cream, the recipe of which is definitely worth taking note of.

Ingredients:

Half a lemon;

Four egg whites;

Half a glass of water (about 80 ml);

A glass of sugar (250 grams);

A tablespoon of vinegar.

Cooking method:

Mix sugar, vinegar, water in a small saucepan.

Heat the sugar until completely dissolved, install a thermometer and wait until the temperature reaches 120 degrees. If you don’t have a device, you can check the readiness of the caramel by dropping a drop into cold water. The caramel should roll into a soft ball. If it hardens, the syrup is overheated. You need to add a little water to cool the mass.

Remove from heat.

Squeeze lemon juice.

Proteins on high speed beat with a mixer for one and a half minutes.

Without turning off the device, add a spoonful of sugar and pour in lemon juice.

Pour the caramel into the bowl in a thin stream and beat for about ten more minutes.

When the mass becomes dense and elastic, the cream is ready.

Lemon cream with semolina

This lemon cream with semolina recipe is something special. The mass turns out very fluffy, tender, and melts in your mouth.

Ingredients:

Large lemon;

Two tablespoons of semolina;

Two eggs;

Half a liter of milk;

A glass of sugar;

Two hundred grams of butter.

Cooking method:

Cook the semolina porridge and wait for it to cool.

Prepare juice and zest from lemon.

Mix the cooled porridge with soft butter, sugar, eggs and beat with a mixer or in a blender bowl.

Add lemon juice and zest, beat again.

Lemon cream with cream

Lemon cream, the recipe of which will delight lovers original taste traditional dishes. Turmeric gives this filling a special taste, and boiled lemon gives it a pleasant consistency.

Ingredients:

Large ripe lemon;

Two chicken eggs;

Half a glass of sugar;

550 ml heavy cream (at least 30%);

Dessert spoon turmeric.

Cooking method:

Pour water over the lemon and cook for half an hour.

Cut the fruit and squeeze the juice into a blender container.

Finely chop the skin and also put it in a blender.

Place eggs and turmeric in a bowl.

Beat all ingredients well.

Place the cream base in a saucepan, add sugar and simmer until thickened.

Remove from heat, cool.

Beat separately heavy cream to strong peaks.

Mix cream and lemon-egg mixture.

• If the eggs curdle when cooking the cream, you need to rub the cream through a fine sieve or beat vigorously in a blender.
• In order to squeeze out the juice from the lemon better, you need to roll the fruit on the surface of the table, pressing it firmly with your palms.
• Any lemon cream whose recipe calls for the use of eggs can be turned into separate dish. The dessert should be placed in a bowl, kept in the refrigerator, and served with fruit or biscuit. It’s also very tasty to dip pancakes and pancakes into this delicacy.
• To get more intense, thick cream After cooking, you need to leave it in the refrigerator for two hours. The mixture will infuse, thicken even more, and it will make it more comfortable to assemble the cake.
• If there is any cream left after assembling the cake, it should be placed in clean, steam-sterilized jars, tightly closed and stored in the refrigerator. The delicacy will not spoil within five days. Whenever you need delicious cream, required quantity should be transferred to a saucepan, slightly heated on the stove, remembering to stir constantly.
• To prevent the lemon zest from becoming bitter, you need to pour the fruit warm water and leave for an hour and a half. During this time, all bitterness will disappear.
• To get a rich shade of color, you can use not four whole eggs, for example, but eight yolks in recipes. You will get a very beautiful yellow color. In addition, this delicacy can be eaten by people with protein allergies. chicken egg.
• Vanilla and cinnamon are used interchangeably in recipes. The amount of these aromatic additives can be varied at your discretion or even dispensed with without them. In addition to vanilla and cinnamon, you can use rum, almond and other flavors.
• Lemon cream recipes can be used to make desserts with other citrus fruits. Orange, tangerine, grapefruit, taken in the same proportions, are suitable for this.
• To prepare lemon cream, you can use enamel cookware, aluminum pans, metal saucepans.
• Often recipes call for whipping the cream until fluffy. This can be done not only with a blender, but also with a mixer. If there are no instruments, a manual method - a whisk - will do. In this case, you will have to beat longer.
• If used in cream egg white, be sure to add a pinch of salt. It will give the protein greater viscosity and elasticity.
• To make it easier to remove the lemon zest, you can freeze the fruit a little in the freezer. Grating frozen skin is much easier.

Lemon curd is a traditional English lemon custard. Its consistency is similar to thick jam from lemon. You can use it to make a layer for a cake, spread on pastries, serve with pancakes and pancakes, decorate cupcakes and fill eclairs. The cream has a rich citrus aroma, sour taste, it has less fat content than regular butter cream for the cake. Lemons can be replaced with other citrus fruits and lime. In this case, the cream will not have lemon sourness, its aroma will change.

Let's figure out how to make lemon curd.

Ingredients

Please note that lemons must be fresh and juicy:

• 150 milliliters of freshly squeezed lemon juice;
• 120 grams of powdered sugar;
• two whole eggs;
• 4 yolks;
• approximately 50 gr. lemon zest;
• 0.5 sticks of butter.

Cooking method

Prepare the dishes for the water bath in advance:

1. Break the butter into small pieces.
2. Grind the lemons with the most fine grater peel, squeeze out the juice and strain through a sieve into a saucepan. Add a portion of sugar and zest to the juice. Heat slightly, stirring, until the sugar grains dissolve. Let the syrup cool.
3. Separate the yolks, then stir the eggs with the yolks, pour into the syrup for lemon based and mix with a mixer until smooth.
4. We place it on steam bath and heat the mixture, stirring continuously, until it thickens. Remove the thickened mass from the water bath, add oil and beat until the cream is completely homogeneous.
5. We rub the cream through a sieve, put it in jars and place it in the refrigerator. After three to four hours, a jar of lemon curd You can open it and serve it with tea.

Sponge cake

Consider the recipe sponge cake with lemon curd. It doesn’t take much time to prepare this dessert, the dessert is simple - sponge cake, lemon custard for the cake, protein - for a contrast of taste.

Ingredients

Yield 6-8 servings.

For the biscuit:

• 1 cup flour;
• 1 cup of sugar;
• 5 eggs;
• a tablespoon of vanilla sugar.

For impregnation:

• 60 milliliters of water;
• 60 grams of sugar;
• 1 tablespoon of liqueur or cognac.

For the lemon curd:

• 80 ml lemon juice (from two large lemons);
• 60 grams of butter;
• three eggs;
• 150 grams of granulated sugar;
• finely grated lemon zest.

For protein cream;

• 100-150 grams of powdered sugar;
• two proteins;
• lemon zest.

Cooking method

First, let's bake a sponge cake;

1. Carefully separate the whites from the yolks. Add a pinch of salt to the whites or citric acid, this makes the beating process easier. We start beating at low speed, then bring it to maximum. You should get a strong, strong foam with peaks.
2. Mix the yolks with sugar and vanilla, beat for a few minutes until the sugar dissolves. The mass should become light and fluffy.
3. Mix flour with baking powder and vanilla, add it little by little to the yolks. We begin to add the whipped whites one spoon at a time, stirring gently with a spatula. We do this with movements from bottom to top.
4. Adjust the temperature in advance oven up to 200 degrees Celsius. Transfer the dough into a baking dish greased inside with oil. We do all this carefully, without sudden movements. Transfer to the oven for 20-25 minutes. To make sure the dough is ready, pierce it with a wooden toothpick. If it remains dry, take it out. The biscuit must be allowed to stand for several hours so that its structure is strengthened.
5. To soak, mix water with sugar and boil until the sugar dissolves. Cool and add liqueur or cognac. Sponge cake Divide into 2 parts, soak the bottom layer with syrup.
6. Preparing lemon cream for the cake. Using a fine grater, remove a layer of zest from the citrus fruits, then squeeze out the juice. Mix all ingredients, heat on steam bath about 10 minutes from the start of the boil until it thickens. Pass the prepared cream through a sieve, cool, and apply half of it to the bottom cake. Cover with the second cake layer and apply the remaining cream.
7. On protein cream Beat the egg whites first at low speed, then increase the speed, gradually add powdered sugar until you get a fluffy, homogeneous cream. We coat the side parts with cream, the top can be decorated with patterns using pastry syringe. Sprinkle some lemon zest on top and the resulting cake will become even more beautiful. Set the cake aside for a few hours to soak.

Sour cream and lemon cream

When preparing a sponge cake, it is sometimes difficult to decide which cream is best to use. The sour cream cream is liquid, the butter cream is too greasy, and custard is not to everyone’s taste. The recipe for sour cream and lemon cream is interesting, it’s delicious, easy to prepare, and holds its shape well. Let's see how to make sour cream and lemon curd.

Ingredients

We will need:

• 5 large chicken eggs;
• two large juicy lemons;
• a glass of sour cream (fat content 30% or more);
• half a glass of powdered sugar;
• 5 bay leaves.

Cooking method

Preheat the oven to 200 degrees Celsius:

1. Finely grate the zest of one lemon and squeeze out the juice.
2. Place the sour cream in a small bowl, add bay leaves and lemon zest. Place over low heat, heat without boiling.
3. Break the eggs and beat them with powdered sugar until you get a fluffy stable mass. Pour in lemon juice and stir. Add sour cream with zest and beat thoroughly with a mixer.
4. Place the finished cream in a deep heat-resistant bowl and place it on a baking sheet filled with water. Keep our treats in the oven for 45-55 minutes. Ready product transfer to molds and cool in the refrigerator.

Cream with condensed milk

The advantage of this sour cream and lemon cream is that it is very dense and can be applied in a thick layer.

Ingredients

You need a few products:

• half a can of condensed milk;
• 120 grams of sour cream 20%;
• 1/2 lemon.

Cooking method

The recipe is quite simple:

1. Whisk the sour cream and condensed milk.
2. Squeeze the juice from half a lemon and finely grate the zest.
3. Add the zest to the sour cream and, while whisking, pour in the lemon juice. The cream immediately begins to thicken.

This delicacy can also be used as an independent dessert, stuffed into baskets, decorated with cupcakes, or layered into cakes. You can diversify the taste with the help of additives - candied fruits, dried fruits, chocolate chips, nuts. Prepare airy dessert The lemon flavor is not very difficult, and the additions will make it even more appetizing.

More

Today we offer a recipe for lemon cream for cakes and cupcakes, and also consider all the subtleties and main stages of its preparation. This cream can be used not only for sponge cake, but also for cupcakes and waffle rolls.

And even regular pancakes will turn into restaurant dish. Lemon cream has a delicate texture, rich, citrus taste and aroma.

Do you know about the “tricks” of lemon:

Firstly, lemon leaves are also used in cooking, adding them to the marinade for meat.
Secondly, lemon combined with baking soda is a natural tooth powder that perfectly whitens teeth.
Thirdly, lemon is a universal additive that goes well with sweet, salty and spicy dishes.
Fourthly, it is better to eat freshly squeezed lemon juice. After some time, it loses some of its beneficial properties.
Fifth, don’t forget to wash your hands after handling lemons. If it gets into the eyes, the juice can cause burning and allergic reactions.

Ingredients:

1. Butter - 65 g;

2. Lemon - a couple of pieces;

3. Sugar - 165 gr;

4. Yolks - 4 pcs.;

5. Starch - 2 tbsp. l.

Cooking method:

1. Remove the zest from washed lemons. It is better to grate it on a fine grater so that the texture of the cream is without lumps.

2. Cut the lemons into halves and squeeze out as much lemon juice as possible from the pulp. It is better to strain the finished juice to avoid small seeds.

To get more juice from lemon, follow these tips:

Before squeezing the juice, it is better to heat the citrus. To do this, dip it in boiling water for a couple of minutes, slightly piercing the skin with a toothpick. The main thing is not to damage the pulp of the fruit.

The heated lemon needs to be slightly softened. To do this, roll it along the work surface, applying slight pressure with your wrist.

Using these procedures, you can squeeze out the juice even in your fist. Although a manual juicer will undoubtedly cope with this task better.

3. In a separate saucepan, combine all ingredients. First add sugar.

4. Next comes starch.

5. Butter and yolks.

6. Stir with a wooden spatula, then add the grated zest. Stir the cream evenly so that it does not burn. Otherwise, you'll end up with lemon scrambled eggs.

7. Cook the cream over low heat until thickened (5 minutes), stirring constantly. After the cream boils, boil it for a few more minutes.

8. Pour into a glass container and refrigerate for 6 hours. Use citrus cream as a filling for eclairs, or as an independent dessert, adding chocolate, raisins or cookie pieces.

Children will especially like this cream!

Do you want them to fall in love just as much? semolina porridge? Semolina gives the cream texture, volume and lightness! The semolina in the cream is weightless, you can’t feel it at all!

Write down the recipe for lemon cream with semolina!

Bring 1 glass of milk to a boil and add 50 grams of semolina in a thin stream. Don't forget to stir. After adding the semolina, add 50 grams of sugar.

Semolina porridge should not be too thick. Remove the pan from the heat and let it come to room temperature. While the semolina is cooling, beat 50 grams of butter until fluffy.

Add semolina porridge to butter in small portions. The mass should be homogeneous. When finished, add the juice of half a lemon! Everything is easy and simple!

Enjoy your tea! Tell us what kind of baked goods you add lemon cream to. Subscribe to updates and learn many more interesting recipes.

The products are the simplest and most affordable, and the cooking technology is the same as English cream (castarda). I suggest using only yolks and not whole eggs, this will make the cream tastier.

Using a fine grater, remove the zest from two lemons ( only the yellow part) and place in a heatproof bowl. Add 170 g light brown sugar and rub the zest with the sugar with your fingertips to release aroma oil. Squeeze juice (90 ml) from two lemons and add to sugar. Place the bowl over a steam bath and heat until the sugar is completely dissolved.

Separate the whites of five eggs from the yolks, saving the yolks.

When the sugar dissolves, add in lemon syrup 85 g butter, cut into pieces. Under no circumstances should the mixture boil! When the oil dissolves, add in three additions egg yolks(110 g), mixing each portion well.

Continue cooking, stirring cream in a steam bath, without bringing to a boil. This may take from 15 to 30 minutes until the cream stops dripping from the wooden spoon. When the cream thickens, you can remove it from the heat.

Strain the cream through a sieve to remove the zest and curdled pieces of yolk, and add 1 tsp. orange blossom water. However, it is quite possible to do without it, although Grandfather Bocuse recommended the opposite. It's funny that the great French chef also had a hand in this recipe.

Cool the cream to room temperature and put it in the refrigerator.

For a pastry chef, custard is the basis of all basics. But in order not to get confused, let's first figure out what is meant by custard in the confectionery world.

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Lemon cream cake is a very delicate and light dessert. It is prepared very often in England.

But in our country, a delicious sponge cake with lemon cream will become the perfect treat for a festive or simple everyday tea party.

Preparing lemon cream for cake is quite simple. A layer of citrus is combined not only with biscuit dough, but also shortbread, custard or puff pastries.

The layer has a pleasant gentle sourness, a sunny shade and a real festive citrus aroma.

The cream gives the cook every opportunity to play with flavors; it goes well with vanilla, cinnamon, and you will definitely be surprised - with laurel!

Lemon cream, unlike other layers for sponge cake, has a non-fat composition, low calorie content and can even become a favorite treat for those who constantly watch their figure.

Basic principles of cooking

As a rule, a recipe for lemon cream for a cake calls for the addition of chicken. eggs There are several ways to prepare lemon cream.

It can be custard or whipped composition. Chicken eggs will make the cream composition plastic and dense in consistency.

Before using lemon, you should wash it and let it dry. Afterwards, you can remove the zest from the citrus fruit using a grater.

You will also need to squeeze the sour juice out of the lemon. This is the first way to prepare. But the second one will be to cut the citrus fruit into halves, squeeze out the juice and grate the lemon zest from the peel.

You can make the composition of the cake cream even coarser in consistency. In this case, you need to cut the lemon into pieces, as in the photo, remove all the seeds and twist with a meat grinder 2 times.

The peel also needs to be processed using a meat grinder. This option Preparing lemon for cream is a good idea if you want to thoroughly soak the sponge cake layers.

This composition of the layer will be very similar to delicious lemon jam. Chickens require special preparation. eggs.

It is important to wash them and let them dry. Separate the whites and yolks. Everything needs to be done very carefully, since the mass of proteins will not be beaten in the future, as we need it.

You can bake it for any occasion home cake With delicious cream. The recipe will be presented below.

The hostess will have a unique opportunity to use her imagination to its full potential, creating a sweet creation.

Recipe for a delicious cake with lemon filling

You need to bake the biscuit according to classic recipe. We will make the cream light, you need to use a minimum of sugar and sour cream. oils

But as for decorating the dessert, I suggest making fudge with melted chocolate and sugar. powder. It turns out beautifully and effectively, look at the photo.

Ingredients for sponge cakes:

3 pcs. chickens eggs; 1 tbsp. Sahara; 1 tsp van. Sahara; 1 tbsp. flour; 1 tsp baking powder; a little salt.

Ingredients for the cream:

2 pcs. chickens eggs and lemon; 60 gr. sl. oils; a little vanillin; 100 gr. Sahara.

Components for decoration:

11 tbsp. sah. powders; 40 gr. chocolate (you can use both dark and milk); 1 tbsp. sour cream; 5 tbsp. lemon juice; sah. sprinkles (preferably different colors).

1. I'm baking a biscuit. I turn on the oven to 200 degrees in advance.
2. Chicken I separate the yolks from the whites. I grind the yolks with sugar and vanilla. The mass will turn white. I sow flour and baking powder into them and stir.
3. I beat the whites with a whisk. I add salt. The mass should be dense.
4. I put the whites into the dough and mix them into the mixture with a spoon. The dough will be soft and airy if done correctly. I grease a mold with a diameter of approximately 20 cm. butter, put the dough. I bake the biscuit until done.
5. I'm making lemon cream. I put the zest, sugar and juice in a bowl. Chicken I beat the eggs with a fork and add them to the mixture. I send the slurry chopped into pieces. butter and vanillin.
6. I put it on the fire, cook the mixture, stirring constantly.
7. The consistency should be thick, and therefore you need to cook for about 20 minutes. I remove the mixture from the heat and let it cool. Place the cream at room temperature in the freezer for 10 minutes.
8. I cut the cooled sponge cake into 3 layers using a sharp knife. I grease the cakes with the prepared chilled cream mixture.
9. Sah. I mix the powder with lemon juice. I brush the top of the cake with fondant. I put it in the refrigerator to let the top cool down.
10. I melt the chocolate in a water bath or in a microwave oven and add sour cream. This creates a glaze. I take out the cake and use a syringe to apply decorations from the icing. I sprinkle sugar. sprinkles.

That's all, lemon cake With tasty layer ready. You can let it sit for about a night in the refrigerator and serve it for breakfast.

Take note of the recipe, lemon cake will become great addition festive table and all guests will appreciate it.

Now I suggest you learn how to prepare other types of lemon cream for homemade cakes.

Lemon custard for homemade cake

Classic lemon custard, which can be used not only for layering cakes, but also as an independent dessert.

Even a novice cook can prepare a custard lemon cream composition, and the result will not disappoint anyone.

Components: 3 pcs. chickens eggs and lemons; 4 tbsp. soft word oils; 150 gr. Sahara.

Cooking algorithm:

1. I mix chickens. eggs and sugar. I beat with a whisk or you can use a mixer. It is important that all the crystals dissolve thoroughly in the composition.
2. I squeeze lemon juice. I rub the zest on a fine grater. Pour the juice into the egg mixture and stir.
3. I heat the mixture in a water bath, stirring constantly. This is very important because when the temperature of the chickens rises. eggs tend to curl.
4. Cook the custard for 10 minutes. When the mass becomes thick and looks like sour cream, you need to remove it from the heat and strain using a sieve. This simple procedure will remove all lumps from the cream composition.
5. I add soft milk to the custard composition. butter and add zest. Beat with a mixer until the slurry is completely dissolved. oils
6. Place the custard in a bowl and cover with a lid so that the mixture does not become covered with a film. I put the cream in the refrigerator until I layer the cakes.

Traditional Lemon Cream Made with Cornstarch

The composition of the cake cream will be slightly changed. A cookie will be entered into it. starch and cream.

The cream can be prepared very delicate, not cloying, it will have a dense consistency and will not spread on shortbread cakes.

Perfect for layering cakes or making cake baskets.

Components:

2 pcs. lemons; 1 tbsp. cream (high fat content); 2 tbsp. chickens starch; 4 things. I smoke eggs; 0.5 tbsp. milk; 100 gr. sah. powders.

Cooking algorithm:

1. Mix starch with 1 tbsp. plain water.
2. I squeeze the juice out of the lemons and remove the zest.
3. I separate the whites. I add the yolks to the starch and mix the mixture thoroughly.
4. I add juice and sugar into the mass. powder and lemon zest. Mix well.
5. I put the milk on the fire, bring it to a boil and add the bulk, but do not stop stirring all this time.
6. I cook it on fire so that the cream is elastic and thick. Remove from heat, cover with parchment and let the mixture cool.
7. I whip the cream until it becomes foamy and mix it with the cream base.

That's all, the cream is ready.

Lemon cream on semolina

This is a special lemon cream, which is famous for its lush and very delicate consistency. The composition of lemon cream simply melts in your mouth.

Ingredients: 2 tbsp. semolina; 1 PC. lemon; 2 pcs. chickens eggs; 1 tbsp. Sahara; 200 gr. sl. oils; 500 ml milk.

Cooking algorithm:

1. I cook semolina porridge. I let it cool down.
2. I juice the lemon and remove the zest.
3. I mix the porridge with soft slurry. butter, chicken eggs, sugar. I beat with a blender (mixer).
4. I add lemon zest and juice. I mix the cream.

That's it, special lemon layer the semolina is ready, you can sandwich the delicious homemade sponge dessert and invite guests for tea!

1. So that during cooking custard chickens the eggs have not curdled, you need to grind the layer in a sieve or beat it thoroughly with a blender.
2. Lemon juice will be squeezed out faster if you roll the citrus fruit on the countertop, pressing it with your palm.
3. The layer will be thick and rich if you put it in the refrigerator for a couple of hours after cooking. Lemon composition It will thicken, and therefore it will be comfortable to work with when you start assembling the sponge dessert.

My video recipe