Delicate and velvety custard for the preparation of which instead of milk, lemon juice and lemon zest are used. Everything the ingredients are mixed and boiled in a saucepan even without water baths. Everything is very simple. And the taste is perfectly balanced and bright. Use lemon kurd in cooking cakes, pastries and other desserts or just spread on pancakes instead of jam. The cream can be stored in the refrigerator for several дней. 
Time: 20 мин.Difficulty: easy Quantity: one and 2/3 Art. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. Sahara
- 1 tbsp. l grated lemon peel + 0.5 tbsp. lemon juice (from 2-3 lemons)
- A pinch of salt
- 3 large eggs + 3 yolks
- 4 tbsp. l chopped butter pieces
Recipes with similar ingredients: sugar, eggs, butter, lemon cream, lemon
Recipe preparation:
- In a medium-sized bowl, combine sugar, lemon zest, lemon juice and salt. Separately, in a small bowl, beat all the eggs and yolks, then mix in the lemon mixture.
- Boil the mixture over medium heat, constantly whisking until it will become as thick as pudding in 6-8 minutes. Remove from heat and intervene butter a few slices at a time before receiving homogeneous mass.
- Strain the cream through a fine sieve into a small bowl, pushing her silicone spatula. Put the cling film directly on top cream surface to prevent crusting. Put in the refrigerator so that the Kurd completely freezes, at least 4 hours. You can store up to 5 days.
