Dessert - Lemon Cream

  • 4 lemons
  • 4 eggs
  • 200 g sugar
  • 50 g butter

Lemon cream is very easy to prepare, and its taste is surprisingly tender, fresh and rich. You can serve it as a stand-alone dessert, and as an addition to crispy toasts, pastries or homemade pancakes.

How to make lemon cream

Wash and dry the lemons, remove the zest and squeeze the juice. Put the rind in a bowl and use a spoon to rub with sugar. Add juice and eggs, mix thoroughly with a whisk until homogeneous. Pour lemon-egg mass into a saucepan, add butter and set on low heat. Wash slightly, stirring until thick, about 4-5 minutes. Ready cream spill in jars or creamers and leave to cool.

Recipe "Dessert" Lemon Cream "":

The dessert is so simple that there was nothing special to photograph. Heat the cream with sugar and boil for 3 minutes.

Remove from heat, pour in lemon juice and add zest. A mixture of "eyes" begins to thicken. Leave to cool slightly, and then pour it into creamers or glasses.

Soak in the refrigerator for 3-4 hours, after which you can enjoy the dessert. Top out with savory yogurt (better than 10% fat), decorate according to fantasy. My fantasy pushed me to decorate with caramelized lemon slices and caramel pieces.
Enjoy your meal.

This is delicious!

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Delicate jelly dessert

Products:

  • eggs - 2 pcs.,
  • instant gelatin - 20 g,
  • sugar - 200 g,
  • citric acid -1/3 tsp.,
  • water - 150 ml
  • sunflower oil - 20 ml,
  • coconut chips - 1 tbsp. l

Cooking:

1. For the cream will need only proteins of two large eggs, and from the remaining yolks you can make a small omelet or homemade mayonnaise.

2. Measure out 50 milliliters of hot water, pour gelatin, stir. All the grains of gelatin dissolve, it turns out a jelly solution of medium thickness. If for some reason gelatin is not very soluble, you can hold the dish for 3-4 minutes in a water bath.

3. Measure out the sugar, pour it into the pan. You can add a couple of pinches of vanilla sugar.

4. In acid sugar, pour 100 milliliters of water, stir. The syrup is boiled for 5-7 minutes over low heat.

5. Break eggs, “extract” proteins, shift to dry deep dishes.

6. Beat whites with a blender at the highest speed. Best whipped slightly cooled proteins. It should be very dense and fluffy protein mass. Whipping time is 5 minutes.

7. Hot sugar syrup is poured into the protein mass in two or three doses. The syrup is poured in a thin stream. After adding each portion of syrup proteins beat up 10-20 seconds.

8. Citric acid is added to the albuminous mass, and an odorless vegetable oil is poured. Whip the cream for 2-3 minutes.

9. Add a warm gelatin solution to the cream, beat the mass for 2-3 minutes until it has a homogeneous structure.

10. Spill protein cream in small silicone forms.

11. To cream healed, it is kept for 3-4 hours in the refrigerator.

12. Frozen protein-jelly "marshmallows" spread on a plate, sprinkled with coconut chips.

Dessert can be stored in the refrigerator for 4-5 days. Frozen protein cream is served with black tea, strong coffee.

Very cool lemon dessert

Ingredients:

  • 100 ml of lemon juice,
  • 150 grams of sugar
  • 2 eggs,
  • 75 grams of butter (80%).

Cooking:

  1. Place lemon juice and sugar on a medium heat, stirring continuously, until the sugar is completely melted and the syrup boils.
  2. In a separate bowl, beat 2 eggs and pour (in a thin stream) stirring hot lemon syrup.
  3. Pour the mixture back into the pan and put it back on a small fire, stirring for about 5 minutes, until the mixture stops foaming and thickens to a consistency of sour cream.
  4. Remove the cream from the heat and add butter pieces to it.
  5. Mix Lemon Kurd well and pour into a container with a lid.
  6. Cool to room temperature and refrigerate.
  7. If you sterilize the jar, then “Lemon Kurd” can be stored up to 1 month.
  8. From this amount of ingredients you should get about 380 grams of “Lemon Kurd”.

Surprisingly delicious, fragrant and tender cream!

Lemon cake from Irina Allegrova

Ingredients:

  • Butter - 1 pack. (200g)
  • Sugar - 2 tbsp.
  • Eggs - 2 pcs.
  • Baking powder - 0.5 tsp.
  • Vanillin - 1 chips.
  • Lemon or orange peel - 1 tbsp. l
  • Sour cream - 2 tbsp. l
  • Flour - 400-450 g

  • Lemons - 3 pcs.
  • Green apples - 3 pcs.
  • Sugar - 1 tbsp.
  • Instant gelatin - 1 bag (15 g)
  • Starch - 4 tbsp.

Cooking:

  1. Prepare the dough: rubbed softened butter with sugar, add eggs, baking powder, vanilla, zest, sour cream and beat with a mixer until smooth and sugar dissolves.
  2. Gradually add flour and knead soft dough, flour may require a little more or a little less.
  3. We divide the dough into two parts, one - in the freezer, the second is distributed according to the form, make the sides and send to the oven for 15-20 minutes at a temperature of 180 degrees.
  4. Prepare the filling: pour boiling water over the lemons and together with the skin, but without stones, let them through the meat grinder. Cut apples into large cubes. Add sugar and gelatin to ground lemons.
  5. Stir.
  6. We take out the basis for the cake from the oven and sprinkle it with starch. Put apples and lemon mixture on top. On the filling, rub the second part of the dough from the freezer.
  7. Return the cake to the oven at a temperature of 170-180 degrees and bake until golden brown for about 45-50 minutes. Cut the cake, you can only when it is completely cool!

Kefir Lemon Cookies

Ingredients:

  • Whole Grain Flour - 100 g
  • Egg - 2 pcs.
  • Fat-free kefir - 200 ml
  • Powdered porridge - 100 g
  • Lemon - 1 pc.
  • Baking Powder, Stevia - to taste

Cooking:

  1. Mix ground oatmeal and flour, add baking powder and stevia
  2. Pour into the mixture a glass of kefir and eggs.
  3. Cut the lemon into slices, remove the bones and grind together with the skin in a blender. Add the lemon mass to the dough and form the cookies.
  4. Cover the baking sheet with parchment and place the cookies in rows. Preheat oven to 200 ° C and bake cookies for 15 minutes until rosy color.

Lemon Cream Cake

Ingredients:

  • Flour - 300 gr.
  • Lemon - 1 pc.
  • Butter - 180 gr.
  • Icing sugar - 230 gr.
  • Baking powder dough - 8 gr.
  • Egg - 3 pcs.

Cooking:

  1. So, we start to prepare a lemon sand cake. In a large bowl, mix the flour, baking powder and 100 g of powdered sugar. The remaining 130 g of powdered sugar will go to lemon cream.
  2. Add 150 g butter. There are still 30 g of butter for the cream.
  3. Hands rubbing everything into a crumb.
  4. Add 1 egg. The remaining 2 eggs will go to lemon cream.
  5. Quickly knead the dough. It turns out supple, soft and gentle.
  6. Put the dough in the food package and send it in the fridge for half an hour.
  7. While the dough is in the fridge, we just have time to make lemon cream. First, squeeze the juice from the lemon.
  8. Then filter the juice. It is convenient to do this through a strainer.
  9. The remaining 30 g of butter melt. If you have little experience in preparing creams and sauces, it is best to do it in a water bath.
  10. Add melted lemon juice to the melted butter.
  11. Then pour the remaining 130 g of icing sugar.
  12. There we send the remaining 2 eggs.
  13. Constantly stirring, prepare the cream on a small fire (or water bath), until it almost thickens. It takes about 5-6 minutes. Remove the cream from the heat.
  14. The baking sheet is covered with baking paper. We spread two thirds of the dough into it and with fingers spread it across the bottom of the mold, forming the sides along the way.
  15. Spread lemon cream on dough.
  16. Roll out the rest of the dough and cut into strips.
  17. We spread the strips on the cake in the form of a grid.
  18. We bake lemon pie in oven preheated to 180 ° C for 30 minutes. Cool the finished cake, and then serve it to the table.

Lemon marmalade

Ingredients:

  • grated lemon peel - 1 tbsp. l
  • gelatin - 50 g
  • lemon juice - 350 g
  • stevia to taste

Cooking:

  1. Grate 1 tbsp. l lemon peel. Squeeze lemon juice. Bring the juice and zest to a boil and boil over low heat for about 5 minutes. Strain.
  2. Add gelatin to the liquid, stir. After the gelatin is dissolved, add stevia, mix thoroughly.
  3. After the liquid has cooled down a little, pour it into a rectangular container covered with baking paper. Remove the mold with marmalade in the refrigerator for 10 hours.
  4. We take out the frozen marmalade from the refrigerator, take it out of the mold with the paper, turn the layer over onto a cutting board, cut it into small squares with a sharp knife.
  5. Keep ready marmalade in the refrigerator.

Curd "lemon"

  • Egg (2 in dough, 1 in stuffing) - 3 pieces
  • Sugar (0.5 cu. In the dough, 0.5 cu. In the filling, 0.5 cu. Per decoration) - 1.5 cu.
  • Turmeric - 0.5 tsp.
  • Sour cream - 2 tbsp. l
  • Butter (or margarine) - 100 g
  • Salt - 1 pinch
  • Baking powder test - 0.5 tsp.
  • Flour (2 st.l.v stuffing) - 3.5 stack.
  • Cottage cheese - 400 g
  • Vanillin - 1 g
  • Food color (green) - 2 g
  1. For the test: mix eggs, sugar, salt, turmeric, sour cream, melted butter, baking powder. Add sifted flour. Knead the dough and refrigerate for an hour.
  2. For the filling: mix cottage cheese, egg, sugar, vanillin, flour.
  3. Divide the dough into pieces, roll out the cake, put the stuffing, close up the edges like a dumpling, to form a lemon.
  4. Bake in a preheated oven to 170 degrees for about 20 minutes.
  5. Put the lemons on a wire rack, cool. Dip lemon in milk first, then sugar. You can tint a little milk with turmeric, and the “tips” and “barrel” with green food coloring.

Lemon pie

Ingredients:

  • 2 cups of flour,
  • 300 g margarine (it is better to use a variety of margarine, intended for baking),
  • 1.5 cups of sugar
  • 2 eggs,
  • 1 lemon,
  • 0.5 tsp. soda

Cooking:

  1. Margarine melt.
  2. Scald the lemon with boiling water. Without removing the peel, mince, choose bones.
  3. Add eggs to margarine, add sugar, then add chopped lemon, soda, mix.
  4. Next, add the sifted flour and knead the dough.
  • Important! Soda is extinguished by lemon, so you should use it, and not baking powder.
  1. Pour the dough into the form. Since there is enough fat in it due to margarine, it is not necessary to lubricate the form.
  2. Heat the oven, bake the cake at 180 degrees for 20-30 minutes.

Pie is best served with tea - it is this drink that is most in harmony with the lemon flavor and aroma. Connoisseurs of coffee with lemon will enjoy the cake in combination with their favorite drink.

Mint lemonade

Ingredients:

  • Mint (bunch) - 1 pc
  • Lemon - 1 pc
  • Lime - 1 pc
  • Sugar - 4 tbsp.
  • Water - 3 cups

Cooking:

  1. Boil over lemon and lime.
  2. Mint well washed under cold running water.
  3. Cut lemons and lime into 4 parts and squeeze the juice into the container. Add mint cut or better kneaded in a mortar.
  4. Fill this mixture with 100 ml of hot water (90 ° C) and stir with a wooden spoon to dissolve the sugar.
  5. Then we add the remaining, but already cooled water, we cover with a clean napkin and let it stand for 30 minutes in a warm place, then put it in the refrigerator.

Pie "Lemon Bars"

Ingredients:

  • 250 g flour
  • 60 g of powdered sugar
  • 1/2 teaspoon salt
  • 1 lemon peel
  • 120 g unsalted butter, melted and cooled
  • 4 eggs
  • 200 g sugar
  • 3/4 teaspoon baking powder
  • 180 ml of freshly squeezed lemon juice (about 4 lemons)

  1. Flour (140 gr) mixed with sugar confectionery powder, salt and lemon zest.
  2. The base is diluted with oil and pounded with a fork into a homogeneous mass.
  3. The dough is evenly distributed on parchment paper, covered on a greased square baking sheet (20 cm on each side). Pie is baked for 15 minutes. at a temperature of 160 degrees, then removed and cooled.
  4. Beat eggs with sugar, baking powder, lemon juice and flour (110 g) in a separate bowl.
  5. The cake on top is completely covered with an egg-lemon mixture and baked for another minute. 20-25. After cooling for 20 minutes at room temperature, the dessert is additionally cooled in a refrigerator for a couple of hours.
  6. Baking is powdered with powdered sugar, cut into square pieces and served to the table.

Watch the video: Lemon Posset: Creamy, sweet and sour dessert (February 2020).