Kurdish lemon - preparation of delicate dessert

Kurdish lemon is a wonderful sweet cream that can be used both as an independent dessert and as a filling for pies and tartlets.
On its basis, you can prepare ice cream.

Lemon Kurd. Recipe

The way of preparing the Kurd is similar to the technology of cooking custard, which is traditionally cooked on milk, here it plays the role of lemon juice. Particular attention should be paid to careful heating of the egg mixture, because it can curl up, and then the taste and attractive appearance that the lemon Kurd has, will be spoiled. If you use a water bath, then you do not have to worry about it - this method will provide the necessary degree of uniform heating. The preparation of all ingredients will take no more than 10 minutes, and for cooking - no more than 20 minutes.

Lemon crochet can be cooked using various ratios of eggs, sugar and butter. To the cream turned low-fat, tender and had a rich taste, it is recommended to take the number of eggs equal to the number of lemons; 2 tbsp. L. White sugar, 15 g of butter. Prepare the lemon kyrd first according to the basic recipe, and in the future you will be able to experiment with the taste. For example, dilute lemon juice with tangerine, orange or lime juice.

Preparing the basis for the Kurd

Wipe the peel with lemons grater or a special device (try not to touch the white part of the crust, it can give bitterness). Mix it with sugar. Stir the eggs with a fork (without whipping!) And add to the juice squeezed out of lemons. In the same mixture, add the zest. To the rest of the ingredients soaked in lemon scent, they should stand for half an hour. Be sure to strain the mixture through a fine sieve or several layers of folded medical gauze - this will help to separate the zest, which has already given away its fragrance, and also to filter out pieces of egg white that can turn into ugly flakes when heated.

We continue to prepare the Kurd on a water bath

Strain the lemon-egg mass with minimal heat. It is convenient to do this in a water bath by placing a smaller saucepan in a larger container. It is necessary to stir constantly a whisk and to watch, that the mass has not burnt. After a while, the lemon curd will thicken. It should be poured on glass jars and cool. Keep refrigerated.

Using Kurd in baking. Lemon ice cream

The consistency of the resulting cream will look like jelly. It can be served to toast for breakfast, and also used to impregnate cakes (especially it is good in combination with a creamy cream) or as a filling for pies and tartlets. In the latter case, it can not be boiled in a water bath, but pour in a pre-baked piece of chopped dough and put in the oven. Also from the Kurd you can cook a delicious ice cream with a silky texture, which is a bit like frozen yogurt. To do this, mix a serving of lemon cream made from four eggs, with 400 ml of cream of maximum fat, add 4 yolks and a third of a cup of sugar. Cook the resulting brew for 15 minutes in a water bath, and then freeze in a container, whisking every half an hour.