Homemade Lemon Kurd (Cream)

Step by step recipe for custard lemon cream.

This proven lemon Kurdish recipe is made from scratch and that’s it. of four ingredients. Silky Lemon Cream Perfectly spread on a bun, add yogurt or eat it just like that spoon right out of the can.

Time: 30 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 4 large eggs
• 1 and 2/3 Art. Sahara
• Zest of 3 large lemons
• 3/4 Art. lemon juice
• 160 gr unsalted butter, melted
• A pinch of salt

Recipes with similar ingredients: lemon juice, lemon zest, eggs, lemon cream, lemon

Recipe preparation:

1. In a thick-bottomed pan, beat eggs and sugar until light foam forms.



2. Add lemon zest and fresh lemon juice to the egg mixture and beat until everything is mixed.



3. Mix with chilled melted butter and then turn on the fire. While stirring, bring the mixture to a boil.



4. When the mixture has almost reached a boil, remove from the stove and strain lemon cream through a sieve into a large measuring bowl.



5. Pour lemon kurd into cans and store in refrigerator. Exit: 3 tbsp.