Lemon curd is a kind of custard made with fruit juice. This is a kind of classic, they like to use it on toast, in tarts, pastries, and goes well with pasta. The cream turns out to be quite thick, and after standing in the refrigerator it gains a good structure. Plus, look at how great the bright color is.

Preparation

1. Grate the zest from one lemon on a fine grater. There is no need to grind it too much, because in the future we will strain the cream.
2. Squeeze the juice of lemons (115 g). By the way, remember the trick? To get more juice from citrus fruits, microwave them for 15 seconds.
3. Separate the yolks from the whites, we will need 4 yolks.
4. Collect sugar (75 g), butter (60 g), lemon juice, zest and yolks in a bowl or immediately in a saucepan.
5. Heat the mixture in a saucepan over medium heat, stirring constantly with a whisk.
6. Gradually it will become thick, large bubbles will appear (which will burst immediately). If you want a thicker cream, add 3 tbsp. cornstarch at the very beginning. Remove the mixture from the heat and strain through a medium sieve. The important thing here is to get rid of the zest and lumps from the eggs.
7. Pour the finished curd into jars, cover with film (so that it touches the surface of the cream) and let cool, then put it in the refrigerator. Overnight it will acquire its correct texture.

As I said, you can eat it with toast, or grease cakes and tarts (they also have liquid curd in them). And the most convenient thing is to pipe the curd from a pastry bag with a round nozzle.

10 recipes for the most delicious Kurds Kurd is a traditional English custard. It is used both as an independent dessert and as an addition to various culinary masterpieces. 1. Lemon curd Ingredients: zest of 1 lemon lemon juice - 115 g sugar - 75 g butter - 60 g yolks - 4 pcs. How to prepare: Grate the zest from one lemon on a fine grater. You shouldn’t grind it too much, because the cream needs to be filtered later. Squeeze the juice of lemons (115 g). To get more juice from citrus fruits, microwave them for 15 seconds. Separate the yolks from the whites, we will need 4 yolks. Collect sugar (75 g), butter (60 g), lemon juice, zest and yolks in a bowl or immediately in a saucepan. Heat the mixture in a saucepan over medium heat, stirring constantly with a whisk. Gradually it will become thick, large bubbles will appear (which will burst immediately). If you want a thicker cream, add 3 tbsp. cornstarch at the very beginning. Remove the mixture from the heat and strain through a medium sieve. The important thing here is to get rid of the zest and lumps from the eggs. Pour the finished curd into jars, cover with film (so that it touches the surface of the cream) and let cool, then put it in the refrigerator. Overnight it will acquire its correct texture. 2. Basil curd Ingredients: fresh basil - 1 bunch egg - 2 pcs. 1/2 lemon butter - 30 g. sugar - 4 tbsp. l. How to prepare: Take a large bunch of green basil with large leaves. We wash it, tear off the leaves and add the juice of 1/2 lemon to a blender. Grind thoroughly to a paste. It turns out 70 ml of aromatic thick liquid. If you get a little less, you can bring it up to this volume by adding more lemon juice. Or leave it as is, taking into account the preparation proportions (for 30 ml of liquid: 50 g of sugar, 1 egg and 20 g of oil. You can take less or more oil, as desired). Grate the lemon zest with 1/2 lemon (it’s better to do this before squeezing the juice). Break the eggs into a bowl and beat them with a fork. In a small saucepan, mix sugar and lemon zest, rub the mixture thoroughly with your hands so that the ingredients combine and the sugar absorbs all the essential oils of the zest. Add eggs and basil to the sugar mixture, mix thoroughly and place over medium heat. Here, pay attention, you need to monitor the mixture very carefully, constantly stirring it with a wooden spoon, to prevent the eggs from curdling. The procedure is similar to cooking custard (in fact, this is what it is, only aromatic). You can play it safe and cook the curd in a water bath, but the process will take longer. After boiling, cook the mixture over low heat until it thickens and acquires the consistency of sour cream. In general, the procedure should not take more than 5 minutes. Then we rub the resulting mass through a fine sieve in order to obtain a homogeneous creamy structure and get rid of particles of basil, zest and protein (which still curls up here and there, due to its heterogeneous structure) and at the same time cool a little. Then add room temperature butter and beat the mixture with a fork. Cover the bowl with cling film and set aside to cool. That's it, the fragrant Kurd of stunning color is ready! It is better to store it in the refrigerator for a short time, and use it as a regular cream. 3. Strawberry curd Ingredients: 300 g strawberries (fresh or frozen) 140 g sugar 6 pcs. eggs 1 lemon 100 g butter How to prepare: Wash the strawberries and remove the sepals. You can also use frozen berries, but then they must be thawed first. Ultimately, you need to get 250 ml of juice from strawberries and lemon. Squeeze juice from fresh berries and lemon (frozen ones can simply be chopped in a blender). If you are using a non-citrus juicer, you can make lemon juice in it by first cutting off the skin from the lemon. Beat the eggs well with the sugar until the sugar dissolves. Place the butter in a single bowl of a double boiler until it melts. If you don't have a double boiler, use a saucepan placed over another saucepan filled with boiling water. Combine the beaten eggs with strawberry-lemon juice, stir and pour this mixture into the oil. Cook, stirring occasionally, until the cream thickens. Transfer the finished cream to a clean container and cool well. 4. Coffee Kurd Ingredients: hot water - 320 ml. sugar - 220 g instant coffee (can be ground) - 4 tbsp. l. corn starch - 2 tbsp. l. egg - 4 pcs. How to prepare: 220 g sugar, 2 tbsp. l. corn starch and 4 tbsp. l. Mix coffee in a saucepan. Add 320 ml of hot water, stir. While actively stirring the mixture with a whisk, add 4 eggs one at a time. Place the mixture in a water bath (the water in the lower pan should boil) and stirring frequently, cook a thick cream (the thickness is approximately the same as condensed milk). This will take about 15 minutes. Pour the cream into a jar, let cool at room temperature and place in the refrigerator. Yield approximately 0.5 l. Store for no more than 1 week in the refrigerator. 5. Lingonberry curd Ingredients: fresh lingonberries 300 g lemon juice 50 ml. sugar 150 g egg 6 pcs. butter 100 g How to cook: Defrost lingonberries. Rub through a sieve. Place on low heat, add lemon juice, dissolve a piece of butter. Beat eggs with sugar. Build a water bath and add the beaten eggs to the berry mixture. Cook over low heat, stirring until thickened. Then cover with film so that it touches the surface of the curd and cool. Divide into jars and place in the refrigerator. 6. Barberry curd Ingredients: barberry - 200 g sugar - 100 g flour - 1.5 tbsp. spoons 2 yolks 70 g butter at room temperature How to prepare: Grind the barberry in a blender, add 50 g of water, then rub through a sieve. Beat the yolks with sugar, add flour and continue whisking for another half a minute. Bring barberry juice to a boil and pour into the yolks in a thin stream. Stir the yolks all the time with a whisk so as not to curdle. We put it in a water bath, but I continue to stir with a whisk all the time. When the curd is brewed, remove from heat. Let it cool completely. Using a mixer, beat the butter with the curd.. 7. Cherry curd Ingredients: cherry 350 g sugar 150 g large chicken eggs 3 pcs. corn starch 1 tbsp. butter 50 g How to prepare: Wash the cherries, remove the pits. Puree the cherries using a blender. Mix the eggs with sugar and starch (fill a heaped spoon!) in a saucepan with a thick bottom, add cherry puree. Mix everything thoroughly with a whisk until smooth and place on very low heat. Cook, stirring constantly (!!!), until the curd thickens and begins to gurgle. Test for sugar, it seems too little - you can add while the curd is cooking. Remove from heat, add oil, mix thoroughly and leave to cool in a cold water bath to room temperature. To prevent a film from forming on the surface, stir the curd from time to time. 8. Tangerine curd Ingredients: lemons 1/2 pcs. butter 100 g sugar 150 g chicken eggs 3 pcs. tangerines 300 g How to cook: Peel the tangerines, divide into slices and remove the seeds. Wash the lemon well with hot water. Cut half a lemon into slices, removing the seeds; do not remove the skin. Place the prepared fruits in a blender bowl. Grind into pulp. Place the fruit pulp into a saucepan with a thin bottom. Add sugar and butter. Place over medium heat, stirring until the sugar and butter are completely dissolved. Remove from heat and let cool slightly. Lightly beat the eggs into a homogeneous mass. Pour the eggs into the fruit mixture in a thin stream, stirring constantly. Place on the stove and cook over medium heat for about 5 minutes until thickened. Disable. Rub through a sieve, discard the pulp. Pour into jars. Refrigerate. The curd will thicken overnight. 9. Apple-caramel curd Ingredients: sugar - 0.5 cups lemon juice - 50-70 ml. apple juice (freshly prepared) - 200 ml. egg - 3 pcs. butter - 50-60 g How to prepare: First, prepare apple juice. I took sour apples. If you don’t have a juicer, you can grind the apples in a meat grinder or chop them in a blender, then place the mass in cheesecloth or cloth and squeeze it hard. Now we prepare the “dry” caramel, pour the sugar into a saucepan, put it on the fire and wait until it melts and acquires a caramel shade. Remove the caramel from the heat, add the butter and mix vigorously. If the caramel comes in lumps, it’s okay - everything will dissolve later! Lightly shake the eggs and add lemon and apple juice. If the apples are sweet, add more lemon juice; if they are sour, use less. Add the mixture of juice and eggs to the caramel, bring to a boil, reduce the heat and simmer over low heat until thickened. Then cool the cream and use it as you wish. 10. Rhubarb curdIngredients: For rhubarb jam: rhubarb stems 5 pcs. sugar 50 g water 6 tbsp. l. For Kurd: jam 150 g egg yolks 1 pc. sugar 50 g butter 20 g How to prepare: Make rhubarb jam. To do this, finely chop the rhubarb. It is advisable to take red stems to get a bright jam. Combine rhubarb, sugar and water in a saucepan. Cook for about 7-10 minutes or until the rhubarb is tender. Let's puree the jam using a blender. Let's measure 150 g of jam. Let's prepare rhubarb curd. Combine all ingredients except oil in a saucepan. Bring to a boil, stirring constantly. Place the curd in a water bath and whisk until the mixture cools to room temperature. Add butter in small pieces and beat until smooth.

Orange curd is a custard version made with orange juice instead of milk. A simple but incredibly delicious dessert. Spicy, sweet and sour, incredibly aromatic and delicate in taste, orange curd is a delicious delicacy in itself, but also an excellent addition to any baked goods (especially chocolate), an excellent filling for cakes and tarts and a very impressive sauce for desserts. Try it!

Prepare the ingredients according to the list.

Wash the oranges and lemon thoroughly in hot water.

Grate the zest of 1 orange. Squeeze the juice from two oranges and half a lemon. You should have approximately 110-130 ml of citrus juice.

Separate the egg yolks from the whites. We don't need squirrels.

Add about half the sugar to the yolks and beat the mixture for a few minutes until the sugar dissolves and a light, fluffy mass is obtained.

Combine citrus juice, remaining sugar and prepared orange zest. If desired, crush a few cardamom pods with a knife and also add to the juice and sugar mixture.

Bring the juice to a boil over low heat. As soon as the juice boils, turn off the heat.

In 1 tablespoon portions, gradually add the hot orange juice to the egg yolks.

Place the container with the prepared mixture over boiling water, so that the water does not touch the bottom of the container.

Stirring constantly with a whisk, cook the curd for several minutes until it thickens. Gradually, the foam will disappear from the surface of the mixture, the mass will thicken and become smooth, similar to custard. To make sure the curd is ready, swirl a spoon into the thickened mixture. The curd should envelop it in a dense layer, and if you run your finger along the spoon, a clear mark will remain. If you have a cooking thermometer, you need to cook the curd until it warms up to a temperature of 80-85 degrees.

Strain the hot curd through a sieve to remove citrus zest and spices.

Add butter and mix everything well.

When hot, the orange curd is already quite thick, but as it cools it will thicken even more.

Cover the container with the dessert with cling film so that the film touches the surface of the curd.

Cool the dessert completely and place it in the refrigerator for 10-12 hours, or even better, for a day. After steeping, the orange curd will become even thicker, more aromatic and tasty.

Orange curd is ready! Bon appetit!

23,093

If you type “Kurdish recipe” into the Internet, you will find a million different recipes, BUT – they will all be incredibly complex and confusing. Weigh something a hundred times, report it five hundred times, heat it in a water bath, stand stirring for a thousand years, and then wash a million dishes... But this is not our option, right?
First a very simple recipe, then some points.

Ingredients:

• Zest of one orange on a coarse grater
• 150 ml orange juice
• 4 yolks
• 80 g butter
• 90 g sugar

How to make orange curd:

Place all ingredients in a saucepan and place over medium heat.

While stirring, wait for homogeneity and the appearance of large lazy bubbles.

After they appear, cook for another 2-3 minutes.

Remove the saucepan from the heat, strain and place in a container in the refrigerator overnight.

And that's all! Imagine, everything is actually very easy. Despite how easy it is to prepare, the Kurd turns out incredibly tasty. It can be used as an independent dessert, as a topping for a cake, as a filling for cakes and cupcakes, or you can simply spread it on bread and eat it like that.

What else you need to know about the Kurd:

• If you overcook the curd, it will flake off.
• Be sure to strain to get rid of pieces of boiled egg and zest.
• To make the curd thicker, you need to reduce the amount of juice (the recipe calls for enough liquid curd to soak the biscuit. For filling, for example in cupcakes, take 80-100 ml of juice)
• In the same proportions you can make any Kurd, even strawberry.

Now you can cook any Kurd with incredible ease.

Hi all. Today we will deal with such a concept as Kurd. I myself heard this foreign word relatively recently, and was terribly interested. In fact, everything turned out to be much simpler than I thought. Both in terms of composition and in terms of preparation. So what is this Kurd and what is it eaten with?!

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

Lemon cream is incredibly easy to prepare, and how delicious it is! Its area of ​​application is simply vast. Perhaps you won’t find another such versatile product. Kurd is good as a layer in cakes, as a filling for cupcakes, tarts and tartlets, macaroons, and pastries. Yes, even just as a snack with pancakes or toast, it’s very tasty!

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

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

Ingredients:

1. 4 yolks
2. 100 g 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 lemon juice. You don’t have to grind the zest too much, then we’ll just pass our cream through a sieve. Try not to touch the white peel 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 heat the lemon in the microwave for literally ten to fifteen seconds, and secondly, cut it lengthwise rather than across.

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

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

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

Pour the finished cream into a jar and put it in the refrigerator to cool for at least a couple of hours, and preferably overnight.

That's it, our lemon curd is ready.

Isn’t there really nothing scary or difficult to prepare? Using the same principle, you can prepare curd from any citrus fruits - lime, orange, tangerine.

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

Bon appetit.