Today I will share with you the recipe for my favorite dessert. This is Kurdish. Kurd is essentially a custard, only it is prepared using juice rather than milk. There is already a lemon recipe on the site. It tastes very sour and is really not for everyone. But orange curd is a completely different story. It has a very gentle and delicate taste. It does not have a strong citrus acidity, rather a light orange flavor. This curd can be used as a filling in muffins, pies or cupcakes. You can spread it on a bun for breakfast or add it to porridge. I can't resist just eating it with a spoon. I love him so much.

What you should pay attention to in this recipe is that the curd may curl a little and become grainy during brewing. To avoid this, add a little less butter next time. You can also add starch to this recipe, then the cream will have a thicker consistency, which will be ideal if you add curd to the filling. Without starch, the curd will also thicken, but it will have a more liquid consistency, which is also normal. In the recipe below, I added cornstarch, which is what I will indicate in the ingredients.

Well, you can add different spices to this curd to give it a more spicy and festive New Year's taste. It can be ground cinnamon, cloves, nutmeg. Any spices that you currently have at home or that you especially love.

I would be grateful for the mark #website when publishing your photos on social networks.

Ingredients

• 2 oranges
• 2 eggs
• 2 yolks
• 200 g sugar
• 15-20 grams of corn starch (if necessary)
• 30 g butter
• spices to taste

Recipe

1. Remove the zest from the oranges and squeeze out the juice. Add eggs, sugar, starch to the juice and zest and lightly whisk everything until smooth. Leave for 20-30 minutes so that the aroma from the zest infuses.
2. Strain the mixture of eggs, sugar and orange juice into a saucepan so that no zest or seeds remain in the mixture, add butter and put on fire.
3. Cook the curd over medium heat, stirring constantly so as not to burn on the bottom. When the curd begins to boil, let it boil for a couple of minutes so that the starchy taste goes away, and also in order to prepare the curd of the desired consistency.
4. Transfer the finished curd into a jar, which can be closed with a lid or covered with film so that it comes into contact with the curd. The finished curd can be stored in the refrigerator for 4-5 days.

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.

I have a new delicacy for you, it’s Friday, you can’t break traditions. This lemon cake is simply imbued with a citrus mood: it has cake layers with aromatic zest, lemon curd “under the hood” and bright bursting physalis in the decor. If I had lemon tree leaves, you can be sure they would be in this cake too. And this lemon-lemon mood with lemons will give you not a banal sour taste, but a pleasant and luxurious citrus taste, and connoisseurs will understand the difference!

And home bakers and enthusiastic pastry chefs will be happy to add a new recipe for cakes (to be fair, the curd is also a new recipe). The process is simple and fast, but what we get is a gift of fate. The cakes are stunningly white (I see how many have caught the idea in their heads to make a rainbow out of it by painting the cakes), decently elastic (withstand two or three tiers without blinking), neatly porous (simple syrups and impregnation will be instantly absorbed by the cakes) and geometric perfect.

Lemons and leaves of the lemon tree are very widely used in cooking: the zest is added to dishes, the juice is used in creams, sauces and marinades, and meat is cooked with the leaves. But if you combine the juice with soda, you get a foamy mass that whitens your teeth quite well if you apply it for a short time.

Let's start with the lemon curd because it needs time to sit. As I understand it, not everyone uses the ““ section, but in vain. In this section you can find hundreds of answers to your questions. There is also . Today I will tell you another variation, it differs in the proportions of ingredients and eggs. Remember that you can also use any other juice instead of lemon juice (namely juice, without the pulp of berries or fruits).

It's simple. Turn on medium heat. If you doubt yourself, do very little so as not to miss the moment when it’s time to remove from the stove. Place all ingredients in a thick-bottomed saucepan.

Grate the zest of two lemons. If you are a real fan, take from three)

Grate and squeeze out the juice. We weigh it. In total we will need 250 grams of lemon juice. It took me 5 lemons, you may get 4 or 6.

Add sugar (250 g) to the zest and juice in a saucepan.

Add 4 eggs.

And cold butter (190 g), cut into cubes.

Place on the stove and stir with a whisk.

Gradually the oil will dissolve and the curd will begin to thicken.

We check the shoulder blade. A trace should remain if you run your finger.

Large bubbles will also be visible and will burst.

Immediately remove from heat and strain. This is necessary in order to remove the zest and pieces of coagulated protein. At the same time, the Kurd will begin to cool down.

The result will be a smooth, beautiful sauce.

Cover with film and place in the refrigerator.

Let's start with the cakes. This is a simple recipe that takes the base from and, but with modifications. I like it better because it turns out less greasy (it feels), porous (look at the cut later) and holds its shape better.

In one bowl, combine the dry ingredients: flour (345 g) and baking powder (2 tsp).

In another, beat soft butter (225 g) with sugar (300 g). It may seem to you that there is too much sugar, but in ready-made cakes, especially with lemon curd, this is not noticeable. If you make cakes for another cream, you can reduce the sugar to 200. Beat for a long time at maximum speed. Until the mass turns white.

Add 4 eggs one at a time. Each time, beat the mixture well before adding the next one.

You will have a beautiful pale mass.

Here we add lemon zest (2-3 tsp).

Next is neutral yogurt (135 g, any fat content, you can replace it with sour cream or kefir, but I think they give their own flavor).

Add half the flour.

Beat and pour milk (125 g, any fat content).

And the second part of the flour.

The dough will be medium thick, uniform, smooth and very beautiful.

Prepare the mold by making. I took 16 cm, you can use 18. Pour out half the dough. To understand exactly where half is, you need to weigh the empty cup in advance, and then pour the dough into the mold on the scales.

Bake in an oven preheated to 180 degrees (top/bottom without convection) for about 30-40 minutes. Of course, you need to check with a skewer.

As usual, the cake will rise in the center, no problem.

Take it out and turn it over.

Remove the parchment. By the way, I always reuse it. After all, we need to bake the second part of the dough.

We cut each piece into two parts. It turns out 4 good cakes of 2 cm each and trimmings (crumb them into a glass, pour the curd and hurray!). Look how correct they are and, most importantly, snow-white! In this case, there is no point in wrapping them in film. These cakes can be perfectly painted in any color if you decide to make, for example, a rainbow.

Unlike many recipes, these shortcakes are not moist. They go well with Kurd, because it is quite liquid. If you decide to take a different cream (they are all in the “Housewife’s Note”), then you should soak them in simple syrup (this is water with sugar 1:1, put it on the stove in a saucepan and heat until the sugar dissolves, then brush it with a brush).

Layer with Kurdish.

We decorate the top with greens and physalis, it fits the theme here both in color and taste.

According to the amount of dough per cake (2-4 cakes from 1.5 to 2.5 cm):

mold diameter (cm)	16-18	20-22	24+
portions of dough	1	2	3

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.

This sunny and aromatic custard can be prepared at any time of the year, since the main ingredients are oranges. As you can see, the finished dessert turns out to be a bright orange rich color, but what else is needed?

Just calmly read my recipe from the beginning and cook it quickly. I think not only you, but also your household will like the orange miracle as an orange curd. You can also cook it, it will have a denser consistency.

This Orange Curd can be served as a stand-alone dessert, or used for sweet breakfast sandwiches, or it’s even easier to fill a tartlet and eat quickly. Also, if you love pancakes, then orange curd will come to your aid and brighten up your life for the whole day!

Now, slowly but surely we are selecting ingredients for making orange curd. Here you will need: orange citrus fruits (oranges), granulated sugar or powdered sugar, good quality butter (exclude substitute), fresh chicken eggs and an additional two yolks separately. You can’t do without orange zest. That's all for now.

And so, we take the selected oranges, rinse them under running water, maybe using a brush, then blanch them with water and leave them in the bowl for two minutes, endure the not gentle procedure.

All this is necessary in order to get rid of all kinds of plaque and impurities. Now we all know that foreign citrus fruits are treated with all kinds of waxes and other additives in order to extend their shelf life.

Now that the oranges have bathed, you need to wipe them with a dry towel. Then, using simple science, we roll the fruits over the work surface with palm pressure so that more of the aromatic juice can be extracted later.

After removing the zest from the oranges, cut them into two parts and use a hand tool to extract the juice, but you can also do it manually using a fork.

Strain the resulting juice through a strainer.

Pour the juice into a convenient ladle or small container, add the zest of two citrus fruits plus an additional tablespoon. Add sugar or powdered sugar. We continue cooking: add eggs and egg yolks.

Beat them by hand until you get a homogeneous egg mixture.

For orange curd, we use a heat treatment method - a water bath, where the intermediate heating is hot water, into which we lower the ladle with the future orange curd.

Slowly heating the outer pan with water, stir the orange cream in the inner bowl all the time, do not increase the heating level, otherwise the cream will curdle. As soon as the mass begins to thicken, stop heating, cool the contents slightly, and then strain so that no zest is present.

Finally, add softened butter and mix effectively.

Pour into bowls or glass serving vases. We send it to the refrigerator.

Ready-made Kurd can be used as an independent dessert or added to cream for cakes and pastries. Orange curd is a perishable product, so it is recommended to store it for no more than three days.

Components:

• oranges - 2 fruits;
• sugar - 200 grams;
• butter - 80 grams;
• fresh chicken eggs - 2 pieces;
• egg yolk - two pieces;
• orange zest - 1 tablespoon.