Andy is the lemon chef. The real and only true recipe for lemon Kurd
Until the strawberry season is over, you can't hesitate. This berry not only has good taste but also very useful. You can cook many dishes from it, including. To do this, you do not need to use exotic ingredients, you just need to have berries, sugar, eggs and butter. This food looks like an ordinary one. custard, but does not contain milk and flour.
Dignity
Unusual has a lot of positive qualities. It has a great taste and delicate texture. There is a subtle strawberry note in the sweet Kurd. The bright pink color of this dessert is also pleasing to the eye. Strawberry Kurdish, whose recipe is quite simple, belongs to one of the rare types of custards that can be served as independent dish filling them beautiful bowls. In addition, Kurd is often used as an interlayer for biscuit cakes in making an English cake. This dessert can be served with toast or pancakes, and they are also filled with baskets from shortcrust pastry.
Cooking secrets
Strawberry Kurdish is cooked in a water bath in stainless steel cookware. This avoids the appearance of small lumps that spoil the taste of the dessert, as well as the curdling of eggs. For the cream to have a delicate texture, it is necessary to ensure that the water in the lower pot boils well. If the dessert doesn't freeze quickly, you just need to add heat on the stove. When the cream thickens, it is removed from the heat and rubbed through a sieve in order to remove any lumps that might appear. Then put the butter, mix, cover with a film and allow to cool down at room temperature, then put away in a cold place. TO lubnik Kurd, ingredients which is available to almost everyone, continues to thicken in the cold, so if you need a lighter texture, it is recommended to add whipped cream to the cold cream. It is very important to use freshly squeezed lemon juice for making dessert; you cannot use lemon concentrate. It is recommended to squeeze the juice over a sieve so that the bones do not fall into the dishes.
Simple strawberry Kurdish recipe
Ingredients: three hundred grams of fresh strawberries, one hundred grams of butter, one hundred fifty grams of sugar, forty milligrams of lemon juice, five eggs.
Preparation
Before you start preparing the dessert, you need to prepare all the ingredients. Strawberries are peeled from the stalks, washed well and sent to a blender for chopping. Juice is squeezed out of the washed lemon, which is added to the berries and crushed together to form a puree. Then eggs and sugar are placed in a small dish, beat well, add berry puree and mix with a whisk. Then add oil, place the dishes on the stove, heat the mass over a fire until it begins to thicken, while stirring it with a whisk. The Kurd is cooked, the recipe of which we are considering, until the desired thickness is obtained. Then the dishes are removed, the cream is cooled and placed in a cold place.
Frozen Strawberry Kurd
Ingredients: (about one hundred and eighty grams), two eggs, forty grams of sugar, fifty grams of butter.
Preparation
First you need to prepare everything necessary products... Strawberries are taken out of the freezer in advance and transferred to the lower shelf of the refrigerator so that it melts. When it thaws, they put it together with the juice in a blender and grind it into a puree. This will take about fifteen seconds. The berry mass is transferred to a bowl, put on fire and boiled for about a minute after boiling. Meanwhile, the eggs are washed and dried. One egg is divided into yolk and white, the second is left intact. The protein is set aside, it is not needed. Mashed potatoes are rubbed through a sieve, put back in the dishes, add eggs and beat thoroughly. Then add sugar, which must be turned into powder in advance, and butter. All this is put on fire and cooked for two minutes, stirring constantly. If desired, the finished product can be passed through a sieve again. Dessert is cooled and served. It will have a bright taste and delicate texture. The cream goes well with pancakes.
Strawberry Kurd for cupcakes
Most confectioners put the English Kurdish inside the cupcakes so that the latter acquire a brighter and richer taste.
Ingredients: three hundred grams of fresh strawberries, one hundred and fifty grams of white granulated sugar, five eggs, one hundred grams of butter, one lemon.
Preparation
The berries are sorted out, peeled, washed. Cut the lemon in half and squeeze the juice out of it, removing the seeds. Beat juice and strawberries well with a blender until smooth. Beat eggs together with sugar with a mixer, add berry mass and butter. All this is placed in a bowl, put on a steam bath, stirring, wait until the oil dissolves. Further, the Kurd is boiled for as long as they see fit. It is recommended to achieve the same consistency as when cooking berry jam, because then it will be easy to fill the cupcakes with cream. In chilled cupcakes, a hole is made in the middle, for example, with an apple corer. These holes are filled with ready-made strawberry kurd. You can also garnish the cupcakes with cream on top.
Cake "Black Prince" with strawberry Kurd
Ingredients for the dough: four eggs, two glasses of sugar, two glasses of sour cream, three glasses of flour, six tablespoons of cocoa tablespoons, two tablespoons of teaspoons of soda.
Ingredients for the Kurdish: three hundred grams of strawberries, juice from one lemon, one hundred and forty grams of granulated sugar, six eggs, one hundred grams of butter.
Ingredients for the cream: two glasses of sour cream, one glass of granulated sugar, six tablespoons of cocoa, brandy.
Cooking cakes
Flour is mixed with soda and cocoa, eggs are beaten well together with sugar, sour cream is added, flour is added in small portions and mixed thoroughly. The dough is divided into four parts, each is poured into a mold and baked until tender.
Strawberry Kurdish (cake recipe)
The berries are mashed with a blender, lemon juice, melted butter in a water bath and eggs beaten with sugar are added. Cook the Kurd in a water bath until thickened, not forgetting to stir. Ready cream cool.
Beat the sour cream well with granulated sugar and cocoa, then add a few tablespoons of brandy.
Cake shaping
The cooled cakes are impregnated to your liking. Each cake is sandwiched with strawberry Kurdish, and then with sour cream cream. The top cake is coated with cream and covered with mastic, decorated with icing.
Finally ...
Strawberry Kurd is delicate cream that has a silky texture. In season it is prepared from fresh berries, and in winter - from frozen. You can add vanilla and cinnamon to the dessert. The base of the cream is strawberry puree; the dish also contains eggs, sugar and butter. As you can see, the set of components is very simple, like the cooking process itself. Kurd is an excellent base for making ice cream; it is often served as a sauce for pancakes and cheese cakes.
To its taste, strawberry Kurd is similar to baby curd with strawberries, which is why kids love it so much. Many pastry chefs use this cream for making cakes and cupcakes; in this case, baked goods are more tasty, tender and aromatic. Today, Kurd is a fairly common sweet dish around the world, loved by both adults and children.
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If you type “Kurdish recipe” on the Internet, you will find a million different recipes, BUT - they will all be incredibly complex and confusing. Weigh something a hundred times, report five hundred times, warm it up in a water bath, stand in the way 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 cook Orange Kurd:
Put all the ingredients in a saucepan, put on medium heat.
While stirring, wait for uniformity and the appearance of large lazy bubbles.
After their appearance, cook for another 2-3 minutes.
Remove the stewpan from heat, strain and put in a container overnight in the refrigerator.
And it's all! Imagine, everything is actually very easy. With all the ease of cooking, the Kurd turns out to be incredibly tasty. It can be used as an independent dessert, as an impregnation for a cake, as a filling in a cake 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 digest a Kurd, then it exfoliates.
- Be sure to filter to get rid of pieces of boiled egg and rind.
- To make the Kurdish thicker, you need to reduce the amount of juice (in the recipe, there is enough liquid Kurd to soak the biscuit. For the 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.
Hello my dear girls and boys!
For most of us, desperate home and simple housewives, autumn is the time to return to the kitchen, oven, hot meals and freshly baked pastries. And no matter how we resist it, in such cold weather it is simply impossible to resist the temptation to please yourself with a tasty, airy, aromatic and, most importantly, a hot piece of fresh homemade pie... After all, do not forget that food is not only carbohydrates and proteins, it is also positive energy, which is charged with homemade pies if prepared with love. I began to notice with pleasure how the feeds in social networks gradually began to fill with appetizing homemade cakes and the happy faces of the owners of this very pastry.
But it's still summer in Greece! There are no yellow leaves (although there are never any here), people wear shorts and shales, on weekends they still go to the sea to swim and sunbathe, and on the islands you can still find belated tourists, in taverns and cafes, even in the evenings, they still sit on the street ... And only lemons and oranges ripening on the trees remind us that winter is coming.
I did not wait for the lemons on the tree to ripen from a neighbor opposite and went to buy them at the market. Because I had plans for a long time to show you how to prepare a real correct and rich lemon curd on fresh yolks and quality butter.
Who is a "Kurd" and what does lemons have to do with it?
The editor of a well-known culinary magazine, very respected by me, is actively fighting for the right of the lemon Kurd to be called cream ... She insists that the word "Kurd" in Russian can only mean the definition of an ethnic group living in Turkey. I cannot disagree with her, but you cannot argue against the will of the people. But in the minds of the absolute majority of the Russian-speaking population of the planet, a stable phrase has already been formed and fixed, a tracing paper from the English language - "lemon Kurd". So, it is this phrase that I will use in this context. Forgive me, dear Marianne.
In fact, the Kurd from lemons is the same custard, or to be precise - the English cream in which they are brewed egg yolks, but instead of milk, lemon juice and zest are used.
Very often in recipes in lemon cream starch is added for consistency. In my opinion, this pretty much spoils not only the taste, but also the texture of the Kurd. With the correct and only correct preparation, the Kurd turns out to be quite thick and homogeneous.
And what I like best about lemon cream is that he prepares in 2 counts!
Where can you apply lemon cream?
Fans of sour tastes can use lemon cream as a spread in any combination: with bread, rolls, pancakes, pancakes, cheesecakes, etc.
I have a girlfriend here, so give her a jar of Kurdish, a bigger spoon and she will be happy, and she doesn't need anything else. Those who treat lemons more carefully can fill them with tarts, cakes, rolls, cakes or cupcakes. I usually cook with him and.
For me personally, the most optimal use of the lemon curd is just the classic lemon pie with meringue. It is with neutral shortcrust pastry and sweet airy meringue that sour lemon curd is best combined.
Foreshadowing your question, I will say: Yes, instead of lemons, you can use oranges, tangerines, limes, and even various berries(preferably sour). At the same time, the cooking technology and the ratio will remain the same. It's just that such a cream will no longer have the characteristic lemon sourness. I advise you to try the Blood Orange Kurd. The color turns out - fire!
So, let's get down to the step-by-step cooking!
From this amount of ingredients, we will have a 250 ml jar of finished product.
We need:
- freshly squeezed lemon juice - 115 ml (2-3 pcs.)
- grated lemon zest- 2 tsp (2 pcs.)
- sugar - 75 gr.
- egg yolks - 4 pcs.
- butter - 60 gr.
Step by step cooking:
For the filling of the tart, it is better to use the Kurdish while still warm. And for cakes, the lemon cream must be cooled.
On this bright yellow note, I say goodbye, but not for long.
Good luck, love and patience.
Let's go on a journey through an amazing country called Confectionery Paradise. Sweet tooths just love to try unusual delicacies and desserts. If you are ready to conquer a new culinary peak, make a lemon meringue tart.
Classics of French cuisine
Lemon tart is a classic French dessert that has a unique taste. The base of the pie is necessarily prepared from crumbly shortcrust pastry, then a lemon layer is made, which has a slight sourness. From above, such pastries are decorated with meringues.
Let's try this classic recipe for this sweet treat.
Composition:
- 0.2 kg of wheat flour;
- 1 tsp granulated sugar;
- a pinch of fine-grained salt;
- 220 g butter;
- 2 tbsp. l. chilled filtered water;
- 4 things. chicken eggs;
- 330 ml of filtered water;
- 2 pcs. lemons;
- 130 g granulated sugar;
- 100 g corn starch;
- 170 g powdered sugar;
- 1 tsp freshly squeezed lemon juice.
Preparation:
Lemon Meringue Tart by Gordon Ramsay
The chefs who broadcast their culinary programs on television are always hugely successful and popular. Most housewives choose only their recipes, especially when it comes to dessert for their favorite sweet tooth.
Composition:
- 0.3 kg of shortbread dough;
- 4 things. egg yolks;
- sifted flour;
- 180 g granulated sugar;
- 2 pcs. chicken eggs;
- cream - 0.2 l;
- 2 lemons.
Preparation:
- We make a layer from shortcrust pastry.
- We spread it in a split form, pierce it with a fork.
- Put aluminum foil on top and sprinkle the beans.
- Preheat the oven to a temperature of 180 °.
- We send the cake there and bake it until golden, after 10-15 minutes we reduce the temperature to 110 °.
- We bake for another five minutes.
- Combine the yolks with 2 chicken eggs.
- Add granulated sugar, cream and freshly squeezed lemon juice.
- Beat well, and then filter this mixture through a fine sieve.
- Pour it into a saucepan. Heat and boil until thickened.
- Put half of the filling into the cake and send it to the oven.
- After a few minutes, add the remaining portion of the filling.
- We bake for about one hour.
- Separately, according to your favorite recipe, we will prepare meringues.
- Let us cool them after heat treatment and decorate them with lemon tart.
Another stellar recipe
Experiment lovers can make Andy Chef's lemon meringue tart. What kind of delicious treats this eminent culinary specialist does not prepare! In his confectionery piggy bank, you can find a recipe for making a tart with strawberries and pistachios. So every housewife has a choice.
Composition:
- semi-finished shortcrust pastry;
- 140 g granulated sugar;
- 4 things. chicken eggs;
- 100 ml freshly squeezed lemon juice;
- 120 g of curd cheese;
- meringues - for decoration.
Preparation:
- We roll out the shortbread dough, put it in a split form, make the sides.
- Bake the lemon tart base at 170-180 ° until golden.
- In a deep bowl, combine granulated sugar with eggs.
- Whisk these components well with a whisk until a homogeneous mass is obtained.
- We introduce freshly squeezed lemon juice and curd cheese into the egg-sugar mixture.
- Mix well again.
- We filter this mixture through a sieve and pour it onto the cake.
- We level with a spatula.
- We send the lemon tart to the oven for half an hour.
- We bake at a temperature of 150 °.
- Cool the finished pie on a wire rack, and then decorate with meringues.