Lemon cream - this is a real English delicacy, reminiscent of the consistency of lemon jam or custard. It has a sweetish taste with sour notes and a delicate texture. This dessert is great for pancakes, toast or just as a filling for biscuit cake. Preparing English lemon cream quickly and easily, for a long time raises the mood with its bright color and delicious citrus aroma. Let's find out how to cook this sunny and delicious dessert.
The recipe for classic lemon cream
Ingredients:
- lemon - 5 pcs .;
- granulated sugar - 200 g;
- egg - 4 pieces;
- butter - 50 g.
Preparation
How to make a lemon cream? We take fresh fruits of lemons, from two pieces accurately we remove a peel, and from the others we squeeze out juice. In a saucepan pour sugar, add grated on a fine grated lemon zest and mix. Then pour fresh squeezed juice and beaten eggs beforehand. Give the mass of 30 minutes to infuse, and then gently filter through a sieve. Add a little butter and cook on low heat, constantly stirring, until thick - about 20 minutes. Then, pour the lemon custard on the glass jars, cool and store in the refrigerator.
Lemon cream with manga
Ingredients:
- milk - 500 ml;
- semolina - 2 tbsp. spoons;
- granulated sugar - 250 g;
- butter - 200 g;
- lemon - 1 pc.
Preparation
How to make a lemon cream? Milk is poured into a saucepan, set on a slow fire and warm to 80 ° C. Then, pour gradually on the mango and cook for 3 minutes before thickening, stirring. Next, remove the pan from the fire and leave to cool. As soon as the manke becomes cold, whisk it well with eggs, sugar and softened butter. Lemon zest is rubbed on a small grater, and lemons themselves are twisted through a meat grinder and add everything to the cream. We mix it well with a mixer and pour it into jars. This dessert is perfectly combined with various croissants, rolls and any other pastry.
Sour cream and lemon cream
Ingredients:
- sour cream - 200 ml;
- egg - 5 pcs .;
- lemon - 2 pieces;
- powdered sugar - 100 g;
- bay leaves - 5 pcs.
Preparation
Preheat the oven to 200 ° C. The lemon zest is rubbed on a fine grater, squeezing all the juice out of it. Sour cream is spread in a small saucepan, add bay leaf, lemon zest, put on a slow fire and warm up, but do not boil. At one hen's egg we separate the protein from the yolk. The remaining eggs are mixed with sugar powder and whisked thoroughly with a mixer until a lush mass is obtained. Pour in the lemon juice and beat it a little more. Through the sieve pour in the heated sour cream, put the mass in a baking dish, place it in a deep pan, half filled with water, and send it to the oven for 45 minutes. The finished cream is decorated with the remaining laurel leaves.
Creamy lemon cream
Ingredients:
- lemon - 1 piece;
- egg - 2 pieces;
- granulated sugar - 0,5 items;
- cream 30% - 500 ml;
- turmeric - 1 teaspoon.
Preparation
Lemon properly my, put in a saucepan with water and cook (about 25 minutes) over low heat. Then, we cool it in cold water, cut it in half and squeeze it into the blender bowl. We lay the skin, eggs and a little turmeric to give our cream a bright color. All the well beat into a homogeneous mass, add sugar and pour everything into the pan. We put on an average fire and bring it to a thickening, constantly interfering.
Ready cream is cooled to room temperature and mixed with pre-whipped cream. That's all, a very tasty creamy lemon cream is ready!