Thick lemon cream. Lemon cream: complex and simple recipes

Products are the simplest and most affordable, and the cooking technology is the same as english cream (custard). I suggest using only the yolks, not whole eggs, so the cream will taste better.

From two lemons fine grater peel off ( only the yellow part) and place in a fireproof bowl. Add 170 g light brown sugar and grind the zest with sugar with your fingertips to stand out fragrant oil. Squeeze juice from two lemons (90 ml) and add to sugar. Place the bowl on steam bath and heat until the sugar is completely dissolved.

Separate the whites of five eggs from the yolks, save the yolks.

When sugar dissolves, add to lemon syrup 85 g butter, cut into pieces The mixture should never boil! When the oil has dissolved, add in three doses. egg yolks(110 g), mixing well in each serving.

Continue, stirring, cook cream on steam bath without bringing to a boil. It may take 15 to 30 minutes until the cream stops dripping off the wooden spoon. When the cream thickens, you can remove from heat.

Strain the cream through a sieve to get rid of the zest and curdled pieces of yolk, and add 1 tsp. orange blossom water. However, it is quite possible to do without it, although grandfather Bocuse recommended the opposite. It's funny how great french chef also contributed to this recipe.

Cool down the cream room temperature and put in the refrigerator.

For a pastry chef, custard is the foundation of all the basics. But in order not to get confused, let's first understand what is in confectionery world understand by custard.

Cookie Dough: Biscotti

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chocolate chip cookie

shortcrust pastry. Elena Motova offers perfect option For morning coffee or afternoon tea- a simple and vital recipe for chocolate chip cookies.

Citrus creams are very easy to prepare. These can be stocked up ahead of time as they keep well in the fridge for up to three weeks. To prepare the cream, any citruses are used, but the most beloved and popular is the classic lemon cream. There is no citrus with a more subtle flavor!

lemon cream used in cakes, rolls, pastries, they are poured over pancakes, muffins and pancakes. And although it is quite tasty on its own, its best use is in combination with other creams, for example, custard or oil. It is impossible not to recall the lemon-chocolate overeating, when the cream is combined with chocolate, chocolate fudge or chocolate icing.

Ingredients

• lemon - 1 large
• butter - 40 grams
• granulated sugar - 150 grams (or a little more if the lemon is very sour)
• eggs - 2 pcs.

How to make Lemon Cream

Let's start with the main character of the cream - lemon. We need almost all of it, only in disassembled form, that is, we need zest, which is easy to get by walking a fine grater over the skin, and juice, which can be squeezed out in several ways.

Put softened butter in a saucepan or ladle, add sugar and mix thoroughly with a fork or spatula.

Crack the eggs into a bowl and mix with a fork. You do not need to beat, it is enough to make a homogeneous mixture.

Pour in small amounts egg mixture into the oil and mix thoroughly again.

Then add the zest. We mix. Now do the same with lemon juice.

Put the pot on small fire and, stirring, boil. The cream should thicken. This may take 15-25 minutes. Be careful, because at the end, when the cream is already thick enough, it may burn.

Remove from heat and leave to cool if using immediately.

To store lemon cream it must be poured into clean and dry jars hot, let cool and refrigerate. And although lemon juice and sugar prevent the formation of lumps during storage, they can still appear. No problem: just mix or strain the cream thoroughly before using.

Today I made lemon cream for sponge cake. You know, to be honest, I did it for the first time. Initially, the recipe was very incomprehensible to me because the cream had to be brewed and, apparently, it had to thicken. I had only one question in my head, how could the cream thicken if the main ingredient was an egg and lemon juice. I was very worried about the fact that it was necessary to brew these ingredients, for some reason it seemed to me that the egg would curdle. However, this did not happen, which made me extremely happy. The cream came out very tender, fragrant and with subtle note acidity. For all lovers of this sour fruit, I would definitely recommend taking note this recipe. I'm sure yours will take on a whole new flavor with it.
Preparing this cream is not at all difficult. I think you will see for yourself when you make it, and then the recipe will become your favorite and you will grease or fill most of the pastries with this cream.
Ingredients:
- 1 lemon,
- 1 egg,
- 30 grams of butter,
- ½ teaspoon of vanillin,
- 50 grams of granulated sugar.

Recipe with photo step by step:

Wash the lemon very well. Then cut it in half, squeeze the juice into a bowl. Grate the zest on a fine grater. Do this procedure carefully so as not to get hurt.




Add vanillin to the lemon mass.




Then granulated sugar.




Crack an egg in there.






Lay out the final ingredient butter.




Now transfer all the ingredients to a saucepan or ladle with a double bottom. Put it on a low fire.
Simmer the lemon curd until it thickens. This process took me only three minutes. The main point when brewing the cream is that it should be constantly stirred.




I suggest working with the cream when it has cooled down a bit.




You will also surely like it - it is also very tasty and very easy to prepare.

Today we offer a recipe for lemon cream for cake and cupcakes, as well as consider all the subtleties and main stages of its preparation. This cream can be used not only for biscuit cake, but also for cupcakes and waffle rolls.

And even ordinary pancakes will turn into restaurant dish. Lemon cream has a delicate texture, rich, citrus taste and aroma.

Do you know about the "tricks" of the lemon:

Firstly, lemon leaves are also used in cooking, adding them to the marinade for meat.
Secondly, lemon in combination with soda is a natural tooth powder that perfectly whitens teeth.
Thirdly, lemon is a versatile addition that goes well with both sweet and savory and spicy dishes.
Fourth, it is better to eat freshly squeezed lemon juice. After some time, it loses some of its useful properties.
Fifth, remember to wash your hands after handling lemons. If it gets into the eyes, the juice can provoke a burning sensation, allergic reactions.

Ingredients:

1. Butter - 65 gr;

2. Lemon - a couple of pieces;

3. Sugar - 165 gr;

4. Yolks - 4 pcs.;

5. Starch - 2 tbsp. l.

Cooking method:

1. Peel the washed lemons. It is better to grate on a fine grater so that the texture of the cream is without lumps.

2. Cut the lemons in half and squeeze out the pulp maximum amount lemon juice. Ready juice it is better to strain so that small bones do not come across.

To get more lemon juice, follow these tips:

Before squeezing the juice, it is better to warm the citrus. To do this, dip it for a couple of minutes in boiling water, pierce the skin a little with a toothpick. The main thing is not to damage the pulp of the fruit.

Warmed lemon should be slightly softened. To do this, roll it on the work surface, applying a little pressure with your wrist.

Using these procedures, you can squeeze the juice even in a fist. Although a manual juicer will undoubtedly do the job better.

3. In a separate saucepan, mix all the ingredients. First add sugar.

4. Then comes the starch.

5. Butter and yolks.

6. Stir with a wooden spatula, then add the grated zest. Stir the cream evenly so that it does not burn. Otherwise, get a "lemon scrambled egg".

7. Cook the cream over low heat until thickened (5 minutes), stirring constantly. After the cream boils, boil it for a few more minutes.

8. Pour into glass container and refrigerate for 6 hours. Citrus cream use as a filling for eclairs, or as an independent dessert, adding chocolate, raisins or biscuit pieces to it.

Children will especially like this cream!

Do you want them to love just as much semolina? Semolina gives the cream texture, volume and lightness! Semolina in the cream is weightless, not felt at all!

Write down the recipe for lemon cream with semolina!

Bring 1 cup of milk to a boil and pour 50 grams of semolina in a thin stream. Don't forget to stir. After pouring the semolina, add 50 grams of sugar.

Semolina porridge should not be too thick. Remove the saucepan from the heat and let it come to room temperature. While the semolina is cooling, beat 50 grams of butter until fluffy.

Add semolina porridge to butter in small portions. The mass must be homogeneous. When finished, add the juice of half a lemon! Everything is easy and simple!

Happy tea! Tell us what pastries you add lemon cream to. Subscribe to updates, and you will learn many more interesting recipes.

Cake with lemon cream is a very delicate and light dessert. It is prepared very often in England.

But in our country, a delicious biscuit cake with lemon cream will become the perfect treat for a festive or simple everyday tea drinking.

Preparing lemon cream for the cake is quite simple. A layer of citrus is combined not only with biscuit dough, but also shortbread baking, custard or puff.

The layer has a pleasant delicate sourness, a sunny hue and a real festive citrus aroma.

The cream gives the chef every opportunity to play with flavors, it goes well with vanilla, cinnamon and you will definitely be surprised - laurel!

Cream with lemon, unlike other layers for biscuit cake, has a non-greasy composition, low calorie content and can even become a favorite treat for those who constantly monitor their figure.

The main principles of cooking

As a rule, the lemon cream recipe for the cake involves the addition of chickens. eggs. There are several ways to make cream with lemon.

It can be custard or whipped composition. Kur. eggs will make the composition of the cream plastic and dense in consistency.

Before using the lemon, it is worth washing it and letting it dry. After you can remove the zest from the citrus, taking a grater.

You will also need to squeeze out of the lemon sour juice. This is the first preparation. But the second will be to cut the citrus into halves, squeeze the juice and grate lemon peel from the peel.

You can make the composition of the cake cream even coarser in consistency. In this case, you need to cut the lemon into pieces, as in the photo, remove all the seeds and twist with a meat grinder 2 times.

The peel also needs to be processed with a meat grinder. This option for preparing lemon for cream is successful if you want to thoroughly soak the cakes of biscuit cakes.

This composition of the layer will be very similar to delicious lemon jam. Chickens require special preparation. eggs.

It is important to wash them, let them dry. Separate the whites and yolks. Everything must be done very carefully, since the mass of proteins will not be whipped later, as we need it.

Can be baked for any occasion home cake With delicious cream. Its recipe will be presented below.

Mistress get unique opportunity turn on your imagination to the fullest, creating a sweet creation.

Recipe for a delicious cake with lemon filling

You need to bake a biscuit in accordance with classic recipe. We will make the cream light, we need to use a minimum of sugar for it and the next. oils.

But at the expense of decorating dessert, I suggest making fudge with melted chocolate and sah. powder. It turns out beautifully and effectively, look at the photo.

Ingredients for biscuit cakes:

3 pcs. chickens. eggs; 1 st. Sahara; 1 tsp van. Sahara; 1 st. flour; 1 tsp baking powder; some salt.

Cream ingredients:

2 pcs. chickens. eggs and lemon; 60 gr. sl. oils; a little vanillin; 100 gr. Sahara.

Decoration Components:

11 tablespoons sugar powders; 40 gr. chocolate (you can use both dark and milk); 1 tbsp sour cream; 5 tbsp lemon juice; sugar topping (preferably a different color).

1. I'm baking a biscuit. I turn on the oven in advance to 200 gr.
2. Kur. I separate the yolks from the whites. I rub the yolks with sugar and vanilla. The mass will turn white. I sow flour, baking powder in them, I interfere.
3. I beat the egg whites with a whisk. I bring salt. The mass must be dense.
4. I put the proteins in the dough and mix with a spoon into the composition. The dough will be tender and airy if done correctly. I grease a form with a diameter of about 20 cm. oil, put the dough. I bake a biscuit until ready.
5. I'm making lemon curd. In a bowl, put the zest, sugar and pour in the juice. Kur. I beat the eggs with a fork and add to the mass. Send crushed into pieces sl. oil and vanilla.
6. I send it to the fire, I cook the composition, I constantly interfere.
7. The consistency should be thick, and therefore you need to cook for about 20 minutes. I take it off the fire and let it cool down. I put the cream at room temperature for 10 minutes in the freezer.
8. I cut the cooled biscuit into 3 cakes using sharp knife. I grease the cakes with a ready-made chilled cream composition.
9. Sax. I mix the powder with lemon juice. I grease the top of the cake with fondant. I put it in the fridge to let the top cool down.
10. I heat chocolate in a water bath or in a microwave oven, I introduce sour cream. It turns out glaze. I take out the cake and use a syringe to apply icing decorations. I sprinkle sah. sprinkle.

That's all, lemon cake With tasty layer ready. You can let it stand for about a night in the refrigerator and serve it on the table for breakfast.

Take note of the recipe, lemon cake will become great addition holiday table and all guests will appreciate it.

And now I propose to learn how to make other types of lemon cream for homemade cakes.

Lemon custard for homemade cake

A classic lemon custard that can be used not only for a layer of cakes, but also as an independent dessert.

Even a novice cook can prepare a custard lemon cream composition, moreover, the result will not disappoint anyone.

Components: 3 pcs. chickens. eggs and lemons; 4 tbsp soft sl. oils; 150 gr. Sahara.

Cooking algorithm:

1. I mix chickens. eggs and sugar. I beat with a whisk or you can take a mixer. It is important that all the crystals are thoroughly dissolved in the composition.
2. I squeeze lemon juice. Rub the zest on a fine grater. Pour the juice into the egg mass and mix.
3. I warm the mass in a water bath, constantly stirring. This is very important, because when the temperature of the chickens rises. eggs tend to curl up.
4. I boil the custard for 10 minutes. When the mass becomes thick and looks like sour cream, you need to remove it from the heat and strain it with a sieve. This simple procedure will remove all lumps from the cream composition.
5. In the custard composition I add soft sl. oil and add zest. Beat with a mixer until completely dissolved. oils.
6. I put the custard in the bowl, cover with a lid so that the mass is not covered with a film. I put the cream in the refrigerator until I layer the cakes.

Traditional Lemon Cornstarch Cream

The composition of the cake cream will be slightly changed. A cookie will be entered into it. starch and cream.

The cream can be prepared very tender, not cloying, it will have a dense texture and not spread on shortbread cakes.

Perfect for layering cakes or making cake baskets.

Components:

2 pcs. lemons; 1 st. cream ( high fat content); 2 tbsp chickens. starch; 4 things. I smoke eggs; 0.5 st. milk; 100 gr. sugar powder.

Cooking algorithm:

1. I mix starch with 1 tbsp. plain water.
2. I squeeze the juice from the lemons and remove the zest.
3. I separate the whites. I add the yolks to the starch and mix the mass thoroughly.
4. I introduce juice into the mass, sah. powder and lemon zest. I mix well.
5. I send milk to the fire, bring it to a boil and introduce the bulk, but I do not stop stirring all this time.
6. I cook on fire so that the cream is elastic and thick. Remove from heat, cover with parchment paper and let cool.
7. I whip the cream so that they are covered with foam and mix with the cream base.

That's it, the cream is ready.

Lemon cream on semolina

This is a special lemon cream, which is famous for its lush and very delicate texture. The lemon curd just melts in your mouth.

Components: 2 tbsp. decoys; 1 PC. lemon; 2 pcs. chickens. eggs; 1 st. Sahara; 200 gr. sl. oils; 500 ml of milk.

Cooking algorithm:

1. I cook semolina. I let her cool down.
2. I make juice from a lemon and remove the zest.
3. I mix porridge with soft sl. butter, chicken eggs, sugar. I beat with a blender (mixer).
4. I add lemon zest and juice. I interrupt the cream.

That's it, special lemon layer on semolina is ready, you can layer delicious homemade biscuit dessert and invite guests to tea!

1. So that during cooking custard chickens. the eggs have not curdled, you need to grind the layer in a sieve or beat it well with a blender.
2. Lemon juice will be squeezed out faster if the citrus fruit is rolled on the countertop, pressing it with the palm of your hand.
3. The layer will be thick and saturated if you put it after cooking for a couple of hours in the refrigerator. lemon composition thickens, and therefore it will be comfortable to work with it when you start collecting a biscuit dessert.

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