Lemon Kurd – a universal custard that you can used in many desserts, giving them a bright sweet and sour note. Cook the mousse by mixing lemon kurd with whipped cream and freeze it for several hours. Serve dessert with blueberry syrup, which goes well with rich citrus flavor. Before serving, frozen mousse is best leave at room temperature for 10 minutes, so that slightly its delicate creamy texture showed up. Share with friends: 
Time: 40 minutes plus solidification time Difficulty: easy Servings: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Lemon Kurd
- 6 large egg yolks
- 0.5 tbsp. granulated sugar
- 0.5 tbsp. freshly squeezed lemon juice
- 3 lemons, remove the zest, cut the lemons into thin slices for filing
- 2 tbsp. fat cream
- Blueberry sauce, see recipe below
- Blueberries for serving
Blueberry sauce
- 2 tbsp. fresh blueberries
- 1/4 Art. Sahara
- 1/4 Art. freshly squeezed lemon juice
- Zest of 1 lemon
Recipes with similar ingredients: lemon cream, lemon juice, eggs, cream, blueberries
Recipe preparation:
- Insert 6 large muffins into the cells of the mold. molds.
- In a large bowl, beat the egg yolks and sugar, so that they are well mix, then add lemon juice and zest. Pour into the pan with a thick bottom and cook over medium-low heat, constantly stirring until the mixture thickens to the consistency of gravy, 8-10 minutes (it should stay on the spoon when you stop to interfere).
- Strain the cream through a fine sieve mounted over a glass a bowl. Stir the cream periodically so that it gradually cools. After the lemon Kurd has cooled to room temperature, put a piece of plastic film directly on its surface, to prevent crusting. Refrigerate until the cream hardens, about 3 hours.
- In a large bowl, whip the cream until soft peaks. Whisk chilled lemon kurd to become thinner and mix in it half whipped cream. Then gently mix the remaining whipped cream until smooth. Spread the whipped lemon cream Muffin molds and smooth the surface. Put the form on baking sheet, cover with plastic wrap and freeze at least 4 hours.
- Before serving, remove the pan from the freezer and let stand for 10 minutes. Serve immediately with thin slices lemon on a plate and lay out, turning over, frozen mousse directly on top of lemon slices (so it won’t slip on a plate). Pour berry sauce on top and around frozen lemon mousse. Garnish with a few fresh blueberries and enjoy a refreshing treat!
Blueberry sauce
In a small saucepan, combine blueberries, sugar, lemon juice and zest. Bring to a boil over moderate heat and cook, stirring occasionally, until sugar does not dissolve, and the berries do not begin to burst. Cool slightly pour into a blender and chop. Strain the sauce through a fine sieve in a glass bowl and cover, refrigerate until filing.
