Wash the lemons well. Grate zest of them and squeeze the juice, we need 0.5 tbsp. juice.
Grind lemon zest with a blender along with sugar until smooth.
Then add one egg and beat after each. Pour into a saucepan, add soft butter, salt and pour the filtered lemon juice. Stir, the mass will be lumps.
Simmer constantly stirring until the mass becomes homogeneous and without lumps.
Our Kurd is ready, refrigerate, transfer to an airtight container and store in the refrigerator for about a week.
Lemon Kurd is a universal cream that can be used for interlacing cakes, filling various cakes and even sweets. The recipe is very simple and easy to prepare, you must store the Kurd in the refrigerator in an airtight container. You can change the amount of sugar to your liking.