How to make orange curd. The real and only true recipe for lemon curd

There's no time to delay until the strawberry season is over. This berry not only tastes good, but is also very healthy. You can prepare many dishes from it, including. To do this, you don’t need to use exotic ingredients, you just need to have berries, sugar, eggs and butter. This dish is similar to ordinary custard, but does not contain milk or flour.

Advantages

Unusual has a lot of positive qualities. It has an excellent taste and delicate texture. The sweet curd has a subtle strawberry note. The bright pink color of this dessert cannot but please the eye. Strawberry curd, the recipe for which is quite simple, is considered one of the rare types of custard that can be served as an independent dish, filling beautiful bowls with it. In addition, Kurd is often used as a layer for sponge cakes in the preparation of English cake. This dessert can be served with toast or pancakes, or filled with shortcrust pastry baskets.

Cooking secrets

Strawberry curd is prepared in a water bath in a stainless steel bowl. This avoids the appearance of small lumps that spoil the taste of the dessert, as well as the curdling of the eggs. In order for the cream to have a delicate texture, it is necessary to ensure that the water in the lower vessel boils well. If the dessert does not harden quickly, you just need to turn up the heat on the stove. When the cream thickens, remove it from the heat and rub it through a sieve to remove any lumps that might appear. Then add the oil, mix, cover with film and let cool at room temperature, then put it in a cold place. TO strawberry curd, ingredients which is available to almost everyone, continues to thicken in the cold, so if you need a lighter texture, it is recommended to add whipped cream to the cold cream. It is very important to use freshly squeezed lemon juice to prepare dessert; you should not use lemon concentrate. It is recommended to squeeze the juice over a sieve so that the seeds do not fall into the dishes.

A simple strawberry curd recipe

Ingredients: three hundred grams of fresh strawberries, one hundred grams of butter, one hundred and fifty grams of sugar, forty milligrams of lemon juice, five eggs.

Preparation

Before you start preparing the dessert, you need to prepare all the ingredients. Strawberries are peeled, washed well and placed in a blender for grinding. Juice is squeezed out of the washed lemon, which is added to the berries and crushed together to form a puree. Then put eggs and sugar in a small bowl, beat well, add berry puree and mix with a whisk. Next, add oil, place the dish on the stove, heat the mass over the fire until it begins to thicken, while continuing to stir it with a whisk. Cook the curd, the recipe for which we are considering, until the desired thickness is obtained. Then the dishes are removed, the cream is cooled and placed in a cold place.

Frozen strawberry curd

Ingredients: (about one hundred and eighty grams), two eggs, forty grams of sugar, fifty grams of butter.

Preparation

First you need to prepare all the necessary products. The strawberries are taken out of the freezer in advance and transferred to the bottom shelf of the refrigerator so that they melt. When it melts, put it together with the juice in a blender and grind it to a puree. This will take about fifteen seconds. The berry mass is transferred to a bowl, placed on the fire and cooked for about a minute after boiling. Meanwhile, the eggs are washed and dried. One egg is divided into yolk and white, the second is left whole. The protein is set aside; it will not be needed. The puree is rubbed through a sieve, put back into the bowl, eggs are added and beaten thoroughly. Then add sugar, which must be turned into powder in advance, and butter. Put all this on the fire and cook for two minutes, stirring constantly. If desired, the finished product can be passed through a sieve again. The dessert is cooled and served. It will have a bright taste and delicate texture. The cream goes well with pancakes.

Strawberry curd for cupcakes

Most confectioners put English Kurd inside cupcakes so that the latter acquire a brighter and richer taste.

Ingredients: three hundred grams of fresh strawberries, one hundred and fifty grams of white granulated sugar, five eggs, one hundred grams of butter, one lemon.

Preparation

The berries are sorted, peeled, and washed. The lemon is cut in half and the juice is squeezed out, removing the seeds. Beat the juice and strawberries well with a blender until smooth. Beat the eggs with sugar with a mixer, add the berry mass and butter. All this is placed in a bowl, placed in a steam bath, stirring, and wait until the oil dissolves. Next, the Kurd is cooked for as long as deemed necessary. It is recommended to achieve the same thickness as when making berry jam, since then it will be easy to fill cupcakes with cream. In cooled cupcakes, make a hole in the middle, for example, using an apple coring tool. These holes are filled with ready-made strawberry curd. You can also decorate the top of the cupcakes with frosting.

Cake “Black Prince” with strawberry curd

Ingredients for the dough: four eggs, two glasses of sugar, two glasses of sour cream, three glasses of flour, six tablespoons of cocoa, two teaspoons of soda.

Ingredients for Kurd: three hundred grams of strawberries, juice from one lemon, one hundred and forty grams of granulated sugar, six eggs, one hundred grams of butter.

Ingredients for the cream: two glasses of sour cream, one glass of granulated sugar, six tablespoons of cocoa, cognac.

Preparing the cakes

Mix flour with soda and cocoa, beat eggs well with sugar, add sour cream, add flour in small portions and mix thoroughly. The dough is divided into four parts, each is poured into a mold and baked until ready.

Strawberry curd (cake recipe)

The berries are pureed using a blender, lemon juice, butter melted in a water bath and eggs beaten with sugar are added. Cook the curd in a water bath until thickened, remembering to stir. The finished cream is cooled.

Beat the sour cream well with granulated sugar and cocoa, then add a few tablespoons of cognac.

Forming the cake

Cooled cakes are soaked to your liking. Each cake is layered with strawberry curd and then sour cream. The top cake is coated with cream and covered with mastic, decorated with icing.

Lastly...

Strawberry curd is a delicate cream that has a silky texture. In season it is prepared from fresh berries, and in winter from frozen ones. You can add vanilla and cinnamon to the dessert. The base of the cream is strawberry puree; the dish also includes eggs, sugar and butter. As you can see, the set of components is very simple, as is the cooking process itself. Kurd is an excellent base for making ice cream; it is often served as a sauce for pancakes and cheesecakes.

The taste of strawberry curd is similar to children's cottage cheese with strawberries, which is why kids love it so much. Many pastry chefs use this cream to make cakes and cupcakes; in this case, the baked goods are more tasty, tender and aromatic. Today, Kurd is a fairly common sweet dish around the world; it is loved by both adults and children.

Lemon curd is a kind of custard made with fruit juice. This is a kind of classic, they like to use it on toast, in tarts, pastries, and goes well with pasta. The cream turns out to be quite thick, and after standing in the refrigerator it gains a good structure. Plus, look at how great the bright color is.

Preparation

1. Grate the zest from one lemon on a fine grater. There is no need to grind it too much, because in the future we will strain the cream.
2. Squeeze the juice of lemons (115 g). By the way, remember the trick? To get more juice from citrus fruits, microwave them for 15 seconds.
3. Separate the yolks from the whites, we will need 4 yolks.
4. Collect sugar (75 g), butter (60 g), lemon juice, zest and yolks in a bowl or immediately in a saucepan.
5. Heat the mixture in a saucepan over medium heat, stirring constantly with a whisk.
6. Gradually it will become thick, large bubbles will appear (which will burst immediately). If you want a thicker cream, add 3 tbsp. cornstarch at the very beginning. Remove the mixture from the heat and strain through a medium sieve. The important thing here is to get rid of the zest and lumps from the eggs.
7. Pour the finished curd into jars, cover with film (so that it touches the surface of the cream) and let cool, then put it in the refrigerator. Overnight it will acquire its correct texture.

As I said, you can eat it with toast, or grease cakes and tarts (they also have liquid curd in them). And the most convenient thing is to pipe the curd from a pastry bag with a round nozzle.

Wash citrus fruits. Remove the zest from 1 lemon and 1 orange.

By the way, you can cook. If you are interested, do not throw away the peel.

Mix the zest with granulated sugar.


Meanwhile, squeeze the juice from the oranges and lemon.


Break eggs into a bowl. Stir with a whisk. Add sugar and zest to them. Mix.


Pour citrus juice into a bowl with the remaining ingredients.


Stir until smooth. Let it brew for 20-30 minutes.


Let the mixture cook over medium heat, stirring constantly, for 7-10 minutes, until thickened.

Attention!

Do not bring to a boil under any circumstances!

As soon as you see that bubbles appear and the mass begins to “shudder,” you need to speed up the stirring, keep the cream on the fire for about 1 minute and turn off the heat.


Strain the cream through a sieve to remove any pieces of zest.


Add softened butter to the strained cream, stir until smooth, or better yet, beat with a hand or electric mixer. Cool and serve in bowls with teaspoons, or use for making desserts.

Note

This cream can be stored in the refrigerator for up to one and a half weeks. To extend shelf life, it can be placed in the freezer. However, after defrosting, the dessert has a more liquid structure.