Lemon Kurd is an English custard with added lemon juice and zest. Delicate cream texture, coupled with sparkling citrus flavor has long made lemon kurd one of the most favorite fillings of millions of people. They can stuff pies and cupcakes, smear on buns and toasts, add to ice cream and in any other desserts. The easiest way to cook delicious dessert with lemon kurd is to mix it with whipped cream, not much mixing to feel the layers of cream, and serve in glasses with fresh berries. Perfect summer airy dessert with a refreshing вкусом! 
Time: 15 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Lemon Kurd
- 1 tbsp. butter
- 1 and 2/3 Art. Sahara
- 3 tbsp. l finely grated lemon zest
- 4 large eggs
- 1 tbsp. lemon juice (approximately 4 large lemons)
- 1 tsp corn starch
Dessert
- 1 tbsp. chilled lemon kurd
- 3/4 Art. butter cream whipped to soft peaks
- 1.5 tbsp. assorted fresh berries
Recipes with similar ingredients: eggs, cream, lemon juice, starch
Recipe preparation:
- Lemon Kurd. Melt in a saucepan over moderate heat. butter, sugar and lemon zest until the butter is completely will melt (sugar at this time should not yet melt).
- Beat eggs, lemon juice, and corn starch separately and pour into a pan with oil. Keep whipping the kurd with a whisk over moderate heat until it thickens and begins to boil, about 8 minutes. Strain the kurd through a sieve into a bowl and cover it surface with cling film. Cool to room temperature, then refrigerate. Lemon Kurd can be stored in refrigerator for 3 weeks. Output: approximately 3 Art.
- Dessert. Stir 1 tbsp. Kurdish lemon in whipped cream and lay, alternating with berries, lay in glasses. Dessert can serve immediately or refrigerate for 6 hours.
