Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024

Category: Confectionery
Kitchen: english
Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024

Ingredients

Lemons 4 things.
Eggs 4 things.
Sugar 250 g
Butter 50 g

Cooking method

  • I cook Lemon Kurd very often. Previously, this was done in a water bath, then according to Chadeyka's recipe in a more simplified way. But now it is difficult to call the cooking process even a "process" with the help of Proficush, everything is so easy and simple!
  • Wash the lemons, cut into pieces in a blender glass, grind at 3-4 speeds.
  • Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024
  • Add eggs, beat. Add sugar, beat. Let it stand for 10-20 minutes, stir periodically. Add oil, beat and heat while stirring.
  • Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024
  • Strain the mass to get rid of the smallest particles of zest.
  • Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024


Tanyulya
Lenaaa, Thank you. I will definitely do this.
Lenny
How much should you warm up and at what temperature?
Mar_k
kubanochka, Very tasty to read! And with what they eat!
Olekma
Quote: Mar_k

kubanochka, Very tasty to read! And with what they eat!
You can just have tea instead of jam. I have been feeding homemade biscuit cake with this cream all spring. You can fill the custard, it turns out great with this curd biscuit roll. Universal cream!
kubanochkathanks for the hint! I squeezed all the juice from lemon, but here it turns out everything can be done much easier!
Mar_k
Olekma, Thank you! Let's know!
marlanca
kubanochka
Thank you Helen, took it to your bookmarks, I will definitely do it .....
Shahzoda
I often make such a cream for pies
lana19
kubanochka, Lena! And how to strain from the zest? I have little idea - after all, this is a cream and in the photo it is thick
Natasha K
Lena, how much can you store in the refrigerator - that's the maximum?
kubanochka
Girls, dear ones, cook Kurdish, it's very, very tasty!
Quote: Lenny

How much should you warm up and at what temperature?
Quote: lana19

kubanochka, Lena! And how to strain from the zest? I have little idea - after all, this is a cream and in the photo it is thick
I warmed up at 60 degrees just a little, not more than a minute, stirring all the time. Then she turned on 80 * seconds for 20, stirring all the time. Then I put all this mass in a regular sieve, and, as it were, rubbed it with a silicone spatula (like tomato paste). A handful of unmilled zest, bits of seeds, in general, any byaka remained in the sieve.
If you are afraid for the bottom of the blender, then do not heat, but simply strain and heat in a saucepan on the stove until it thickens (this will also happen very quickly). The cream at the beginning will be watery, it will satisfy - it will thicken.

Quote: Natalia K

Lena, how much can you store in the refrigerator - that's the maximum?

Will you tell anyone? I had one jar in the refrigerator ... 2.5 ... years And nothing was missing. In general, they say that two weeks.

This time I was preparing a Kurd for this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=367234.0
Mar_k
kubanochka, I’ll probably take an example from you! I will do everything and curls and a pie!
Admin

Lena, a very good cream turned out, especially from whole lemons, whole Thanks a lot for this version of the Kurd
Elena Tim
Wow, I almost missed such a great recipe. I love it! Even more. Thank you, Lenusechka!
Zvezda askony
At JTC, 2 lemons were ground together with zest and seeds.
Then sugar was added and ground again. The result is a gentle, homogeneous substance.
Why butter ?!

kubanochka
Quote: Zvezda Askony

At JTC, 2 lemons were ground together with zest and seeds.
Then sugar was added and ground again. The result is a gentle, homogeneous substance.
Why butter ?!
That's right, the result is a gentle homogeneous substance. And Lemon Cream is basically a custard. It needs eggs and butter, which makes it more elastic.
Zvezda askony
Quote: kubanochka

That's right, the result is a gentle homogeneous substance. And Lemon Cream is basically a custard. It needs eggs and butter, which makes it more elastic.

That is, if I add butter and eggs, then I will get lemon cream?!?
And just a cream - not a custard - what is it.? And how to do it?
I am very cool about custard. But the very principle of lemon cream is interesting.
Only here is how to make it not so vigorous - that's the question
Natasha K
Quote: kubanochka


Will you tell anyone? I had one jar in the refrigerator ... 2.5 ... years And nothing was missing. In general, they say that two weeks.
It somehow warms the soul! My jar has hung in the refrigerator for about a month already, for my family it is sour (high acidity), I really want to attach it to business ... but that's where I was afraid that I was late. Can you bake puffs with it from frozen puff pastry? Will it not spread?
celfh
I did it today, but without the use of technology. I accidentally had lemons, I didn't know where to attach it, I made a lemon Kurd according to Chadeyka. Everything is the same, so I'll post the result here
Lena, you do not mind?

Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024
lungwort
Helen, it turned out great! I will definitely repeat. My men really like lemons and all sorts of goodies with them.
Volume
Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024
Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024

Thank you Helen for the recipe! : rose: I tried to accurately reproduce everything that was in the description. I did a Kurd for the first time and that's what happened. Please answer my questions that I have:

1. The bitterness from lemons should be strongly felt, right? Or was it necessary to remove half of the zest? I just cut all the lemons (I had 3.5 lemons and added half an orange so as not to quantify the recipe)
2. The cream should have the same consistency as in my photo (liquid)?
3. I rubbed the cream through a sieve with a silicone spoon and next to the jar lies what is left, but there is a lot left. So what to do with this? Or did I not wipe it correctly, my sieve is too fine? Throw it away?
4. And how to understand when it is time to shoot from the fire? The cream became thinner in the saucepan. Hot, the finger could not stand (no thermometer) but did not boil. Maybe a multi-cook in MB?

Sorry me, so curious.
I also have Proficus, but 1006 (blender).

And another question, maybe someone knows can I pour hot drinks, soup into the Profi Cook PC-UM 1006 blender? We have the same containers (glasses), but the manual says up to 60 *.

Thanks in advance for your answers.
Lenny
kubanochka, but if you take lemon juice in grams or ml, then how much you need to take. There are different lemons. I got at least a delicious, but liquid cream, the addition of flour did not even help.
Shahin
Quote: Lenny

kubanochka, but if you take lemon juice in grams or ml, then how much you need to take. There are different lemons. I got at least a delicious, but liquid cream, even adding flour did not help.
My proficiency is on the way. In the meantime, I did it in a water bath, it is possible without, as I later realized. Liked. Everything can be done by eye. The density depends on the number of eggs and the cooking time. You can add a little flour, I added. I also added butter at the very end, almost frozen. In a hot mixture, it melts without problems.
Shahin
Quote: Toma

Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024
Lemon Cream or Lemon Curd in the Profi Cook Multi-blender PC-MCM1024

Thank you Helen for the recipe! : rose: I tried to accurately reproduce everything that was in the description. I did a Kurd for the first time and that's what happened. Please answer my questions that I have:

1. The bitterness from lemons should be strongly felt, right? Or was it necessary to remove half of the zest? I just cut all the lemons (I had 3.5 lemons and added half an orange so as not to quantify the recipe)
2. The cream should have the same consistency as in my photo (liquid)?
3. I rubbed the cream through a sieve with a silicone spoon and next to the jar lies what is left, but there is a lot left. So what to do with this? Or did I not wipe it correctly, my sieve is too fine? Throw it away?
4.And how to understand when it's time to shoot from the fire? The cream became thinner in the saucepan. Hot, the finger could not stand (no thermometer) but did not boil. Maybe a multi-cook in MB?

Sorry me, so curious.
I also have Proficus, but 1006 (blender).

And another question, maybe someone knows can I pour hot drinks, soup into the Profi Cook PC-UM 1006 blender? We have the same containers (glasses), but the manual says up to 60 *.

Thanks in advance for your answers.
1. There is bitterness, but bearable. It seems to me that the more sugar, the less bitterness.
2. Density depends on the amount of oil, duration of boiling and eggs. IMHO. In principle, any density will do. If you want thicker add 1 more egg and cook for longer, and a little more oil at the very end.
3. I did not wipe it, my chopper ground everything very finely.
4. I cooked in the bath like a custard, from time to time I stirred with a spoon. In time, probably 30 minutes.
anneta21
I cook such a Kurd in a simple saucepan for now. And from experience I can say that you don't need to lay eggs whole - just the yolk. Otherwise, then a nasty protein smell from a Kurd.
lungwort
Helen! Thanks for the recipe. True, I remove the partitions and the white part from lemons so that there is no unnecessary bitterness. And the rest - according to your recipe.

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