Lemon Kurd (custard with lemon zest and juice instead milk), cooked according to this recipe, can be stored in the refrigerator up to five days. It turns out to be very tasty, delicate and silky and Suitable for preparing various desserts. For example, for simple tart. Prepare the tart cake base by mixing chopped Graham crackers with sugar and butter and dried in the oven. Fill the base with lemon kurd and set to solidify fridge. Dessert does not require baking. Serve it with whipped cream and enjoy the vibrant citrus flavor and contrast a combination of shortbread cake and melting filling. Share with friends: 
Time: 40 minutes Difficulty: Easy Servings: 8-10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Tart
- 14 whole graham crackers
- 2 tbsp. l Sahara
- 5 tbsp. l (75 gr.) Melted butter
- 1 serving lemon Kurd
- Whipped cream for serving
Lemon Kurd
- 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 egg yolks
- 4 tbsp. l chopped butter pieces
Recipes with similar ingredients: crackers, sugar, butter, lemon, cream, eggs
Recipe preparation:
- Cook the Kurd. In a medium-sized pan, mix sugar, lemon zest, lemon juice and salt. Whisk in a small bowl whole eggs and yolks, then mix with the lemon mixture. Cook the mixture over medium heat, constantly whisking until it becomes thick as pudding, 6-8 minutes. Remove from heat and mix in a few pieces. butter at a time until fully turned on. Strain the mixture through small sieve into a small bowl, pushing it with a silicone spatula. Immediately lay the plastic film on the surface of the cream to prevent crusting. Refrigerate until Kurd will not freeze, at least 4 hours or up to 5 days.
- Make a tart. Preheat the oven to 175 °. Break crackers into pieces, then grind them in a food processor along with sugar until small crumbs are obtained; sprinkle with melted butter and mix everything.
- Put the mixture in a detachable baking dish with a diameter of 22 cm. And press to its bottom and walls 2.5 cm. in height. Bake until golden color for about 10 minutes, then put on a wire rack, to make the cake cool completely.
- Put the lemon kurd on the finished cake and carefully lay cling film directly to the surface of the filling so that prevent crusting. Put it in the fridge at least 4 hours. Remove the mold ring and transfer the tarte to the dish. Garnish with whipped cream.
