Rub the lingonberries through the full. If you have ice cream, you must first thaw it.
In a saucepan with lingonberries, add lemon juice and oil, put on a slow fire and constantly stir to dissolve the oil.
Beat eggs with sugar.
Put the berry mush in a water bath and slowly add beaten eggs.
Cook until the kurd becomes thick. Put in jars and cover with cling film so that it touches the top and let cool. Keep in the refrigerator.
Lingonberry Kurd is perfect as a berry dessert, and it can also be used as a cream, just add a little gelatin so that the cream is not too liquid and does not soak the cakes. Cooking such a Kurd is quite simple and fast; it can be stored in the refrigerator for a week or even longer. You can adjust the amount of sugar to your taste depending on the sweetness of the berries.