133 20 минут 6 порции
This mouth-watering delicacy of the British gaining we popularity. This recipe I found in the vast English-speaking Internet - quick and easy with consistently stunning results and happy to share it with you. On "the Cook" there are already recipes for lemon Kurd, but certainly I have not found - as the composition and method of preparation, and therefore decided to offer another option. Pleasure has no boundaries!
Ingredients for Lemon Kurd
Step by step instruction of cooking Lemon Kurd
For cooking, use a saucepan with a thick bottom. I have a small frying pan with a thick bottom. Melt the butter over medium heat. When the butter has melted halfway, remove from heat, it will melt through. Leave to cool.
Squeeze in lemon juice is 50-100 ml 100 ml will give a good, bright acidity. 50 ml will give a delicate sweet-sour taste.
Separate the yolks from the whites. Proteins mix well with sugar, beat slightly.
Add the lemon juice to the proteins, sugar and stir.
Put the egg yolks to the cooled butter...
... and grind until a homogeneous emulsion.
Pour protein mixture and mix everything.
Put on medium heat and heat with constant stirring until thick - about 3-5 minutes. Do not boil! As soon as the first "bubbles" remove from heat.
Pour into another container (preferably a metal higher in thermal conductivity!) and put it in a bowl of cold water to cool the curd while stirring, it will become even thicker. I use an old saucepan for this.
To shift a Kurd in a container for storage and refrigerate. Through the day it thickens completely. Can be stored 2 weeks.
From this amount of ingredients works almost full 500 ml jar, a Kurd somewhere in 450 ml.
Now you can in cake and cupcakes and pancakes, homemade bread or...
... with a bun for tea.