→ Orange Kurd and all his tricks. Lemon curd - the best recipes for delicious citrus cream Orange curd with gelatin

Orange Kurd and all his tricks. Lemon curd - the best recipes for delicious citrus cream Orange curd with gelatin

Monk curd - fruit cream, created in the likeness of custard, came to us from English cuisine and immediately deservedly won everyone's favor. The dessert has a citrus aroma, thick texture and can be used in a variety of ways, while its simplicity and ease of preparation make the dish universal and attractive.

How to make lemon curd?

Lemon curd is a custard made from fruit juice that has a balanced taste, color and citrus aroma. Kurd does not require exotic ingredients: eggs, sugar, lemon zest, lemon juice and butter allow you to quickly and easily create such a delicacy. Its only difference from custard is the absence of milk and flour.


  1. To prepare dessert, use only fresh lemon juice.

  2. It is necessary to remove the zest from the citrus fruits, squeeze out the juice and combine with eggs and sugar. Add oil.

  3. Lemon curd is cooked in a water bath, which helps avoid lumps and curdling of the eggs.

  4. The cream is cooked until completely thick and immediately removed from the stove.

  5. The finished mass should be cooled at room temperature, covered with film and placed in the refrigerator.

  6. As it cools, the cream will thicken. If necessary, whipped cream will help to dilute the thickness.

Lemon curd cream - recipe

Lemon curd is a recipe based on the technique of making custard. The difference is that the fruit mass has a lighter texture, less fat content and a less cloying taste. Such qualities are suitable for biscuits, giving the latter the desired oiliness. But Kurd is not suitable for decoration because it is not able to hold its shape.

Ingredients:


  • egg - 2 pcs.;

  • lemon - 2 pcs.;

  • sugar - 70 g;

  • butter - 55 g.

Preparation


  1. Grind the lemon zest.

  2. Squeeze the citrus juice, strain and mix with zest.

  3. Add eggs, sugar, beat and place in a water bath for 15 minutes.

  4. Add butter to the thickened mass, stir and remove from heat.

  5. Cool the lemon curd and place it in the refrigerator for a couple of hours.

Orange-lemon curd - recipe

Lemon-orange curd has a rich taste, wonderful aroma and is one of the few healthy desserts. This dish clearly maintains the balance of sour and sweet, which allows you not only to decorate baked goods, but also to serve it as a separate delicacy, poured into bowls. The cream is easy to prepare and will take no more than half an hour.

Ingredients:


  • orange - 2 pcs.;

  • lemon - 1 pc.;

  • sugar - 180 g;

  • butter - 110 g;

  • egg - 3 pcs.

Preparation


  1. Grind the lemon and orange zest.

  2. Squeeze out the citrus pulp.

  3. Mix sugar with eggs, add butter, zest and juice.

  4. Bring to a boil in a water bath and cook the lemon custard for 15 minutes.

Lemon-lime curd

Citrus curd is invigorating, refreshing and goes well with homemade butter and shortbread. The speedy dessert has features, knowing which you can get the perfect cream. Thus, by increasing the amount of sugar, you can regulate the excess acid, and short heating of the fruit in the microwave guarantees an abundance of juice from lemons and limes.

Ingredients:


  • lime - 2 pcs.;

  • lemon - 2 pcs.;

  • sugar - 180 g;

  • egg - 3 pcs.;

  • butter - 60 g.

Preparation


  1. Grind the lemon and lime zest.

  2. Mix it with sugar and set aside for 30 minutes.

  3. Squeeze the juice from the citrus fruits.

  4. Add juice and butter to sugar.

  5. Place the cream in a water bath for 15 minutes.

  6. Strain the lemon curd through a sieve and cool.

Eggless lemon curd

Eggless curd has a dense and stable texture, and therefore is used in baking. You can’t make complex decorations from it, but small and simple patterns are fine. Potato or corn starch will replace eggs and create a cream of the desired thickness. This recipe is economical, which makes it easy and simple to decorate sweets.

Ingredients:


  • lemon - 1 pc.;

  • powdered sugar - 50 g;

  • corn starch - 60 g;

  • butter - 75 g.

Preparation


  1. Remove the zest from the citrus fruit and squeeze out the juice.

  2. Mix starch with powder and add to lemon mixture.

  3. Add the oil and place the cream in a water bath.

  4. Strain the thick lemon curd through a sieve, cool and use as intended.

Curd with gelatin

Lemon curd with gelatin is similar in texture to English pudding and preparation technique to custard. Separately beat eggs with sugar, mix with lemon juice and cook until thick. Since the composition includes gelatin, the cream is stable, viscous and perfect as a base for a cake or filling tarts.

Ingredients:


  • gelatin sheet - 2.5 g;

  • water - 100 ml;

  • lemon - 2 pcs.;

  • sugar - 130 g;

  • egg - 3 pcs.;

  • butter - 80 g.

Preparation


  1. Before making lemon curd, soak the gelatin in water.

  2. Remove the zest from the lemon, squeeze out the juice, add half the sugar and heat.

  3. Beat the eggs with the remaining sugar and add to the lemon mixture.

  4. Boil for 3 minutes, add gelatin and butter.

  5. Blend the lemon curd in a blender and leave to cool.

Lemon curd on yolks

Experts say that citrus curd on yolks is the only correct cooking technology, giving an incredibly tasty and delicate texture. The delicacy can be used as an independent dish, or as a spread in any combination. It makes an excellent layer for cakes and filling for profiteroles.

Ingredients:


  • yolk - 4 pcs.;

  • sugar - 100 g;

  • lemon - 2 pcs.;

  • butter - 70 g.

Preparation


  1. Before preparing the curd, remove the zest from the lemons and grind it with sugar.

  2. Squeeze out the citrus pulp.

  3. Mix and place in a water bath for 10 minutes.

  4. Add oil and refrigerate.

Strawberry-lemon curd

Kurd is a recipe for a cake that differs from previous versions in its preparation technique. The cream is simmered over low heat without a water bath and turns into a thick viscous mass that holds its shape. This consistency is appropriate for soaking the cake. Chopped strawberries go well with lemon juice, adding freshness and flavor.

Ingredients:


  • fresh strawberries - 300 g;

  • butter - 100 g;

  • sugar - 150 g;

  • lemon juice - 40 ml;

  • egg - 5 pcs.

Preparation


  1. Grind the strawberries in a blender.

  2. Add lemon juice.

  3. Beat eggs with sugar.

  4. Combine the egg mixture with the fruit mixture. Add oil.

  5. Place the cream on the fire and stir until you achieve the desired thickness.

Lemon curd with cream

Kurd is a recipe with which you can achieve the desired texture, adjust the taste and calorie content of the dish. So, by adding cream to the citrus cream, you can correct the excess density and give the dessert airiness and lightness. It should be remembered that the mass must be thickened and completely cooled, and the cream must be well whipped.

Ingredients:


  • eggs - 3 pcs.;

  • sugar - 150 g;

  • lemon juice - 80 ml;

  • lemon zest - 1 teaspoon;

  • butter - 60 g;

  • cream - 60 ml;

  • powdered sugar - 20 g.

Preparation


  1. Beat the eggs with sugar, pour in the juice and place in a water bath.

  2. Strain the thickened mixture, add oil and zest.

  3. Whip the cream and powder and add to the chilled curd.

How long does lemon curd last?

You will never get tired of the taste of lemon curd. Moreover, the delicate and light dessert is varied, simple, and can decorate not only any pastry, but also act as an independent dish. Many housewives cook for future use due to lack of time, and therefore the question of how long Kurd can be stored always remains relevant.


  1. To ensure that the dish retains its taste, cool it at room temperature, sealing it with film.

  2. After natural cooling, place the curd in a sterile glass container, close with a clean lid and place in the refrigerator at a temperature of at least 6 degrees.

  3. If you follow the rules, Kurd can be stored for about 2 weeks.

Orange curd is a custard version made with orange juice instead of milk. A simple but incredibly delicious dessert. Spicy, sweet and sour, incredibly aromatic and delicate in taste, orange curd is a delicious delicacy in itself, but also an excellent addition to any baked goods (especially chocolate), an excellent filling for cakes and tarts and a very impressive sauce for desserts. Try it!

Prepare the ingredients according to the list.

Wash the oranges and lemon thoroughly in hot water.

Grate the zest of 1 orange. Squeeze the juice from two oranges and half a lemon. You should have approximately 110-130 ml of citrus juice.

Separate the egg yolks from the whites. We don't need squirrels.

Add about half the sugar to the yolks and beat the mixture for a few minutes until the sugar dissolves and a light, fluffy mass is obtained.

Combine citrus juice, remaining sugar and prepared orange zest. If desired, crush a few cardamom pods with a knife and also add to the juice and sugar mixture.

Bring the juice to a boil over low heat. As soon as the juice boils, turn off the heat.

In 1 tablespoon portions, gradually add the hot orange juice to the egg yolks.

Place the container with the prepared mixture over boiling water, so that the water does not touch the bottom of the container.

Stirring constantly with a whisk, cook the curd for several minutes until it thickens. Gradually, the foam will disappear from the surface of the mixture, the mass will thicken and become smooth, similar to custard. To make sure the curd is ready, swirl a spoon into the thickened mixture. The curd should envelop it in a dense layer, and if you run your finger along the spoon, a clear mark will remain. If you have a cooking thermometer, you need to cook the Kurd until it warms up to a temperature of 80-85 degrees.

Strain the hot curd through a sieve to remove citrus zest and spices.

Add butter and mix everything well.

When hot, the orange curd is already quite thick, but as it cools it will thicken even more.

Cover the container with the dessert with cling film so that the film touches the surface of the curd.

Cool the dessert completely and place it in the refrigerator for 10-12 hours, or even better, for a day. After steeping, the orange curd will become even thicker, more aromatic and tasty.

Orange curd is ready! Bon appetit!

Lemon curd, a fruit cream created in the likeness of custard, came to us from English cuisine and immediately deservedly won everyone’s favor. The dessert has a citrus aroma, thick texture and can be used in a variety of ways, while its simplicity and ease of preparation make the dish universal and attractive.

How to make lemon curd?

Lemon curd is a custard made from fruit juice that has a balanced taste, color and citrus aroma. Kurd does not require exotic ingredients: eggs, sugar, lemon zest, lemon juice and butter allow you to quickly and easily create such a delicacy. Its only difference from custard is the absence of milk and flour.

  1. To prepare dessert, use only fresh lemon juice.
  2. It is necessary to remove the zest from the citrus fruits, squeeze out the juice and combine with eggs and sugar. Add oil.
  3. Lemon curd is cooked in a water bath, which helps avoid lumps and curdling of the eggs.
  4. The cream is cooked until completely thick and immediately removed from the stove.
  5. The finished mass should be cooled at room temperature, covered with film and placed in the refrigerator.
  6. As it cools, the cream will thicken. If necessary, whipped cream will help to dilute the thickness.

Lemon curd is a recipe based on the technique of making custard. The difference is that the fruit mass has a lighter texture, less fat content and a less cloying taste. Such qualities are suitable for biscuits, giving the latter the desired oiliness. But Kurd is not suitable for decoration because it is not able to hold its shape.

Ingredients:

  • egg - 2 pcs.;
  • lemon - 2 pcs.;
  • sugar - 70 g;
  • butter - 55 g.

Preparation

  1. Grind the lemon zest.
  2. Squeeze the citrus juice, strain and mix with zest.
  3. Add eggs, sugar, beat and place in a water bath for 15 minutes.
  4. Add butter to the thickened mass, stir and remove from heat.
  5. Cool the lemon curd and place it in the refrigerator for a couple of hours.

Lemon-orange curd has a rich taste, wonderful aroma and is one of the few healthy desserts. This dish clearly maintains the balance of sour and sweet, which allows you not only to decorate baked goods, but also to serve it as a separate delicacy, poured into bowls. The cream is easy to prepare and will take no more than half an hour.

Ingredients:

  • orange - 2 pcs.;
  • lemon - 1 pc.;
  • sugar - 180 g;
  • butter - 110 g;
  • egg - 3 pcs.

Preparation

  1. Grind the lemon and orange zest.
  2. Squeeze out the citrus pulp.
  3. Mix sugar with eggs, add butter, zest and juice.
  4. Bring to a boil in a water bath and cook the lemon custard for 15 minutes.

Citrus curd is invigorating, refreshing and goes well with homemade butter and shortbread. The speedy dessert has features, knowing which you can get the perfect cream. Thus, by increasing the amount of sugar, you can regulate the excess acid, and short heating of the fruit in the microwave guarantees an abundance of juice from lemons and limes.

Ingredients:

  • lime - 2 pcs.;
  • lemon - 2 pcs.;
  • sugar - 180 g;
  • egg - 3 pcs.;
  • butter - 60 g.

Preparation

  1. Grind the lemon and lime zest.
  2. Mix it with sugar and set aside for 30 minutes.
  3. Squeeze the juice from the citrus fruits.
  4. Add juice and butter to sugar.
  5. Place the cream in a water bath for 15 minutes.
  6. Strain the lemon curd through a sieve and cool.

Eggless lemon curd


Eggless curd has a dense and stable texture, and therefore is used in baking. You can’t make complex decorations from it, but small and simple patterns are fine. Potato or corn starch will replace eggs and create a cream of the desired thickness. This recipe is economical, which makes it easy and simple to decorate sweets.

Ingredients:

  • lemon - 1 pc.;
  • powdered sugar - 50 g;
  • corn starch - 60 g;
  • butter - 75 g.

Preparation

  1. Remove the zest from the citrus fruit and squeeze out the juice.
  2. Mix starch with powder and add to lemon mixture.
  3. Add the oil and place the cream in a water bath.
  4. Strain the thick lemon curd through a sieve, cool and use as intended.

Lemon curd with the addition of gelatin is similar in texture and preparation technique to custard. Separately beat eggs with sugar, mix with lemon juice and cook until thick. Since the composition includes gelatin, the cream is stable, viscous and perfect as a base for a cake or filling tarts.

Ingredients:

  • gelatin sheet - 2.5 g;
  • water - 100 ml;
  • lemon - 2 pcs.;
  • sugar - 130 g;
  • egg - 3 pcs.;
  • butter - 80 g.

Preparation

  1. Before making lemon curd, soak the gelatin in water.
  2. Remove the zest from the lemon, squeeze out the juice, add half the sugar and heat.
  3. Beat the eggs with the remaining sugar and add to the lemon mixture.
  4. Boil for 3 minutes, add gelatin and butter.
  5. Blend the lemon curd in a blender and leave to cool.

Lemon curd on yolks


Experts say that citrus curd on yolks is the only correct cooking technology, giving an incredibly tasty and delicate texture. The delicacy can be used as an independent dish, or as a spread in any combination. It makes an excellent layer for cakes and...

Ingredients:

  • yolk - 4 pcs.;
  • sugar - 100 g;
  • lemon - 2 pcs.;
  • butter - 70 g.

Preparation

  1. Before preparing the curd, remove the zest from the lemons and grind it with sugar.
  2. Squeeze out the citrus pulp.
  3. Mix and place in a water bath for 10 minutes.
  4. Add oil and refrigerate.

Kurd is a recipe for a cake that differs from previous versions in its preparation technique. The cream is simmered over low heat without a water bath and turns into a thick viscous mass that holds its shape. This consistency is appropriate for. Chopped strawberries go well with lemon juice, adding freshness and flavor.

Ingredients:

  • fresh strawberries - 300 g;
  • butter - 100 g;
  • sugar - 150 g;
  • lemon juice - 40 ml;
  • egg - 5 pcs.

Preparation

  1. Grind the strawberries in a blender.
  2. Add lemon juice.
  3. Beat eggs with sugar.
  4. Combine the egg mixture with the fruit mixture. Add oil.
  5. Place the cream on the fire and stir until you achieve the desired thickness.

Lemon curd with cream


Kurd is a recipe with which you can achieve the desired texture, adjust the taste and calorie content of the dish. So, by adding cream to the citrus cream, you can correct the excess density and give the dessert airiness and lightness. It should be remembered that the mass must be thickened and completely cooled, and

Ingredients:

  • eggs - 3 pcs.;
  • sugar - 150 g;
  • lemon juice - 80 ml;
  • lemon zest - 1 teaspoon;
  • butter - 60 g;
  • cream - 60 ml;
  • powdered sugar - 20 g.

Preparation

  1. Beat the eggs with sugar, pour in the juice and place in a water bath.
  2. Strain the thickened mixture, add oil and zest.
  3. Whip the cream and powder and add to the chilled curd.

You will never get tired of the taste of lemon curd. Moreover, the delicate and light dessert is varied, simple, and can decorate not only any pastry, but also act as an independent dish. Many housewives cook for future use due to lack of time, and therefore the question of how long Kurd can be stored always remains relevant.

  1. To ensure that the dish retains its taste, cool it at room temperature, sealing it with film.
  2. After natural cooling, place the curd in a sterile glass container, close with a clean lid and place in the refrigerator at a temperature of at least 6 degrees.
  3. If you follow the rules, Kurd can be stored for about 2 weeks.

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If you type “Kurdish recipe” into the Internet, you will find a million different recipes, BUT – they will all be incredibly complex and confusing. Weigh something a hundred times, report it five hundred times, heat it in a water bath, stand stirring for a thousand years, and then wash a million dishes... But this is not our option, right?
First a very simple recipe, then some points.

Ingredients:

  • Zest of one orange on a coarse grater
  • 150 ml orange juice
  • 4 yolks
  • 80 g butter
  • 90 g sugar

How to make orange curd:

Place all ingredients in a saucepan and place over medium heat.

While stirring, wait for homogeneity and the appearance of large lazy bubbles.

After they appear, cook for another 2-3 minutes.

Remove the saucepan from the heat, strain and place in a container in the refrigerator overnight.

And it's all! Imagine, everything is actually very easy. Despite how easy it is to prepare, the Kurd turns out incredibly tasty. It can be used as an independent dessert, as a coating for a cake, as a filling in cakes and cupcakes, or you can simply spread it on bread and eat it like that.

What else you need to know about the Kurd:

  • If you overcook the curd, it will flake off.
  • Be sure to strain to get rid of pieces of boiled egg and zest.
  • To make the curd thicker, you need to reduce the amount of juice (the recipe calls for enough liquid curd to soak the biscuit. For filling, for example in cupcakes, take 80-100 ml of juice)
  • In the same proportions you can make any Kurd, even strawberry.

Now you can cook any Kurd with incredible ease.

Hi all. Today I will share with you a recipe for a delicious filling. It is ideal for both layering sponge cakes and filling cupcakes and pastries such as Pavlova, for example.

There is already a recipe for lemon curd on the blog; it is also great as a filling for cakes, but unlike orange, it goes better with vanilla cakes. Its orange counterpart is ideal with chocolate ones. Well, perhaps one more difference - the orange curd recipe does not contain butter, which makes it a lighter version of the topping.

So, how to make orange curd at home, step by step recipe with photos.

Ingredients:

  1. 4 yolks
  2. 4 small oranges
  3. 150 gr. Sahara
  4. 2 heaped tablespoons cornstarch

Preparation:

First, we need to thoroughly wash our citrus fruits. It is better to pour boiling water over them, this will remove the wax with which they are coated (and therefore the bitterness).

To get more juice, roll the oranges on the table, pressing them with your palm. You can also heat it in the microwave for literally 10 seconds.

You need to remove the zest from one orange. The main rule is that we need a thin orange layer, the white film is bitter! Be careful, otherwise all the Kurd will have to be disposed of.

I get the zest on a coarse grater. Since we will be straining the Kurd at the end, there is no need to grind it.

Mix the zest with sugar and leave this mixture for 20-30 minutes. Thus, the sugar will absorb essential oils and the curd will become more saturated with aromas.

We get juice from oranges, so use the method that is more convenient for you. I have a juicer, but I’m usually too lazy to take it out and assemble it, and then I also have to wash it! In general, I squeeze the juice with my hands.

Mix the yolks with orange juice, sugar and starch. I always use cornstarch, it mixes well in the mixture without leaving any lumps. You can also cook curd with potatoes, but then first dissolve it in a small amount of juice and only then add it to the rest of the ingredients.

Place our mixture on medium heat and wait until it thickens, stirring.

It takes me 3-5 minutes.

Remove from the stove and strain through a sieve.

Pour into a jar and put in the refrigerator overnight.

The wonderful filling is ready!

This is how delicious it looks in a cake (carrot cake, there’s no recipe on the blog yet, but I’ll add a link to that soon). By the way, it is simply necessary in this cake, because it is the orange that so pleasantly sets off the rich carrot cakes. Also, I usually add this kind of curd - the perfect combination in my opinion.

Well, this is orange curd in trifles - desserts in a glass. I took the cakes according to this recipe -. As a cream - . It's sooo delicious, try it.

If you need a detailed recipe for trifles, write in the comments, I’ll definitely add it.

Bon appetit.

 

 
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