Description
Lemon curd. Lemon cream common in the UK cream, made with eggs, lemons, sugar and butter. The consistency of the masses – creamy, reminiscent of pudding. A special fragrance gives the cream peel. In England of the late XIX—early XX centuries cream homemade traditionally served with bread or scones as an alternative to JEM, and was also used as a filling for cakes. Modern versions of cream, including industrial production, is still widely used for bread, toast, muffins or ice cream. Source of recipe: Cadena, learn the Recipe for fragrant muffins with this cream you can see here http://www.povarenok .ru/recipes/show/512 80/
Ingredients
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Chicken egg
4 piece
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Sugar
200 g
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Lemon
4 piece
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Butter
40 g
Cooking
With two lemons to remove the zest.
From all four lemons and squeeze the juice.
To the sugar add the zest, mix well.
Lemon juice pour in sugar, stir. Beat the eggs, add to the lemon juice. Let stand for half an hour to peel gave their flavor. Strain! First, to separate the peel, and secondly that the pieces not stirred protein was not included in the mixture or they will curdle and the cream can appear white flakes.
Pour into a saucepan, add butter,
And cook over medium heat, stirring, until thick.
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