Ingredients

Title Value
1. Lemon 3 PC.
2. Sugar 1.5 Art.
3. Butter 120 Column
4. Chicken egg 4 PC.
5. Salt 1 pinch

Cooking

1. Stage

Wash the lemons well. Grate zest of them and squeeze the juice, we need 0.5 tbsp. juice.

1. Stage. Wash the lemons well. Grate zest of them and squeeze the juice, we need 0.5 tbsp. juice.

2. Stage

Grind lemon zest with a blender along with sugar until smooth.

1. Stage. Grind lemon zest with a blender along with sugar until smooth.

3. Stage

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.

1. Stage. 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.

4. Stage

Simmer constantly stirring until the mass becomes homogeneous and without lumps.

1. Stage. Simmer constantly stirring until the mass becomes homogeneous and without lumps.

5. Stage

Our Kurd is ready, refrigerate, transfer to an airtight container and store in the refrigerator for about a week.

1. Stage. Our Kurd is ready, refrigerate, transfer to an airtight container and store in the refrigerator for about a week.

6. Stage

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.