Lemon cream

Lemon cream

Lemon cream or lemon curd is a bright and sunny British dessert that goes perfectly with narrow pancakes, custard pies, as the inside of tarts and tartlets, and as a layer for shortcakes.

Even the youngest cook can make lemon curd according to this simple recipe, and instead of lemon (as in the traditional version), you can use any citrus fruit.

Prepare the ingredients for the lemon cream.

How to make lemon cream (lemon curd):

Remove the zest from 1 citrus fruit using a small grater.

Pour sugar into a saucepan. We use dishes only with a thick bottom for the production of cream. Add the zest and grind the dry mass.

Extract the juice from the lemons and add it to the pan.

Add raw eggs to the saucepan.

We combine all the ingredients until the mass becomes homogeneous, add the oil. We use a creamy product of the highest quality and fat content.

Heat the lemon mixture over low heat, stirring it constantly with a whisk. After 3-5 minutes the mass will become thick and elastic. Remove it from the heat.

Pour the lemon cream into a bowl and use it at your own discretion.

The catchy dessert can be stored in the refrigerator for 3-5 days. The main thing is to place the lemon cream in a clean and dry container and seal it tightly with a lid (so that unnecessary odors do not get into the container with the dessert).

By placing a few spoons of lemon curd on toast and serving with a cup of dark tea or latte, you will create a truly romantic breakfast. Your other half, as well as small children, will like it.

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Lemon cream

Lemon curd. Lemon cream is a common cream in England, made from eggs, lemons, sugar and butter. The mixture of the mass is creamy, reminiscent of pudding. The zest gives the cream a special smell. In Great Britain at the end of the 19th and beginning of the 20th centuries, homemade cream was usually served with bread or buns as a substitute for jam, and was also used as a filling for baking. Modern versions of cream, including industrial production, are still widely used for buns, toast, muffins or ice cream. Recipe source: chadeyka, LJ The recipe for fragrant buns with this cream can be found here http://www.povarenok.ru/recipes/show/512 80/

Ingredients for Lemon Cream:

• Chicken egg - 4 pcs
• Sugar - 200 g
• Lemon – 4 pcs
• Butter - 40 g

Nutritional and energy value:

Lemon cream recipe:

Remove the zest from 2 lemons.

Squeeze the juice from all four lemons.

Add zest to sugar and mix.

Pour lemon juice into sugar and stir.
Beat the eggs and add to the lemon juice. Let it sit for half an hour so that the zest gives off a scent. Strain! Firstly, to separate the zest, and secondly, so that pieces of unmixed protein do not get into the mixture, otherwise they will curl and snow-white flakes may appear in the cream.

Pour into a saucepan, add butter,

And cook over medium heat, stirring, until thickened.

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With lemon cream, even a bun will become a cake: I’m sharing the recipe

My kids love it when I bake something. Absolutely, my whole family are notorious gourmands who instantly find themselves in the kitchen as soon as they smell the sweet smell. But the most favorite step for my family when I do magic in the kitchen is making cream. Everyone immediately demands to try it, and they almost fight for a cup with leftovers, you don’t even have to wash the dishes, they’ll lick everything. And I thought, what kind of cream can be prepared as a sweet sauce? So that it is suitable not only for coating cakes, but also as a good addition to pancakes for breakfast, for example. And almost a few days later I watched a culinary talk show, where they talked about what dishes would brighten up cool everyday life and free me from depression.

Among all the listed dishes that the presenter named, I saw one pattern. There was lemon everywhere. The smell of citrus fruits is considered a good antioxidant, and their smell is uplifting. And I remembered that I baked a lemon cake for my son’s birthday, the smell was indescribable. The main highlight of this dessert was the lemon cream. I want to share this recipe with you, believe me, it will certainly end up in your cookbook.

To make lemon cream you will need:

• Chicken eggs - 4 pcs.;
• Sugar - 200 g;
• Lemon - 4 pcs.;
• Salt - a pinch;
• Butter - 40 g.

First you need to thoroughly wash the lemons. After this, remove the zest from two of them using a grater. The most important thing is to remove only the yellowish part of the skin, do not take the snow-white part, it is bitter.

Add sugar to the resulting zest and stir thoroughly.

Squeeze the juice from all 4 lemons and combine it with sugar.

Next you need to separate the yolks from the whites. Place the outer ones in the refrigerator; you can later make protein cream from them. Beat the yolks well with a mixer and add to the lemon juice. Then let the acquired consistency rest for half an hour. This is done so that the zest opens one hundred percent and gives off its own smell. After half an hour, strain your cream preparation to separate the zest. If you don't have a small sieve, you can use cheesecloth.

Pour into a saucepan and add butter. Start cooking the cream, stirring it constantly with a whisk. Once the cream thickens, you can remove it from the heat. For the most intense taste, pour the resulting mixture into containers, cool and leave overnight (that is, at night) in the refrigerator. By morning you will have an indescribable delicacy ready, which you can simply eat with spoons, and not just use as a coating for baking. But be careful those who are on a diet! The cream is very high in calories.

Lemon cream

There is no citrus with a more subtle and gentle scent than lemon.

Citrus creams are very easy to make. You can stock up on them ahead of time because they keep well in the refrigerator for up to 3 weeks. Any citrus fruit is used to make cream, but the most beloved and popular is traditional lemon cream. There is no citrus with the narrowest scent!

Lemon cream is used in cakes, rolls, pastries, and poured over pancakes, muffins and pancakes. And although it is quite tasty on its own, its best use is in combination with other creams, for example, custard or butter. We can’t help but remember the lemon-chocolate treat, when the cream is combined with chocolate, chocolate fudge or chocolate glaze.

Ingredients

• lemon - 1 large
• butter - 40 g
• granulated sugar - 150 g (or a little more if the lemon is very sour)
• eggs - 2 pcs.

Manufacturing

Let's start with the main character of the cream - lemon. We need virtually all of it, just disassembled; in other words, we need the zest, which can be easily obtained by running a small grater over the skin, and the juice, which can be squeezed out using several methods.

Place softened butter in a saucepan or ladle, add sugar and mix thoroughly with a fork or spatula.

Break the eggs into a bowl and stir with a fork. There is no need to beat, just create a homogeneous mixture.

Pour the egg mixture into the oil mixture in small portions and mix thoroughly again.

Then add the zest. Mix. Now we do the same with lemon juice.

Place the pan on low heat and boil, stirring. The cream should thicken. This may take 15-25 minutes. Be careful because at the end, when the cream is already quite thick, it may burn.

Remove from heat and leave to cool if using immediately.

To store lemon cream, pour it into clean, dry containers while it is hot, let it cool and put it in the refrigerator. And although lemon juice and sugar prevent the formation of lumps during storage, they may still appear. Not a failure: just stir thoroughly or strain the cream before applying.

The picture shows choux pastry cakes with lemon custard.