How to make a lemon cream. Lemon cream for biscuit - recipe

Lemon cream is a popular English delicacy, the consistency of which resembles a custard for pastries or fruit puree. This dessert has a delicate texture, as well as a sweetish taste with a characteristic sourness. To use this product is recommended with toasts, pancakes or simply to use as a fragrant and airy filling for a biscuit cake. The lemon cream is prepared quite easily and quickly. He for a long time raises the mood sweet tooth with its delicious citrus aroma and bright color. So let's find out together how this delicious and sunny dessert is made.

Lemon Cream for Cake: Step-by-Step Recipe

This method is a classic variant of preparation of a cottage cheese lemon filling for home baking. For such a cream, we may need the following components:

• Lemon large - 5 pcs .;
• Sand sugar - 210 g;
• Eggs large chicken - 4 pcs .;
• Fresh creamy oil - 60 g.

Cooking process

Before you prepare a lemon cream, you should thoroughly treat all the ingredients you have purchased. To do this, you need to take fresh fruit and from two pieces carefully remove the zest, and from the rest - squeeze the juice. Then in a small pan it is required to pour in granulated sugar and add the finely grated lemon zest. After that, you should also pour in freshly squeezed juice and whipped eggs.

The resulting mass should be held for half an hour at room temperature, and then gently strain through a fine sieve. At the end of the lemon custard is required to add a little fresh butter and, putting on a slow fire, cook until thickened for 20 minutes, stirring regularly. After that, the filling for the cake should be poured over glass jars and cooled in a refrigerator. Further, the lemon cream can be used as a separate dessert and for lubricating the cakes.

Cooking a delicious and airy cream with a manga

Lemon cream (a recipe with a photo of the filling is presented below) with semolina is gentle and airy. For its preparation you need to purchase the following components:

• Milk fresh 4% fat content - 500 ml;
• Croup of semolina - 2 full large spoons;
• Sand fine sugar - 260 g;
• Fresh butter - 210 g;
• Chicken eggs of standard size - 2 pcs .;
• Lemon ripe coarse - 1 pc.

How to make at home?

This dessert is prepared quite easily and simply. But to make it as tasty and airy as possible, you should make a lot of efforts. Thus, it is necessary to pour fresh milk into a saucepan and put it on a slow fire. Next, the drink should be heated to 70 ° C, and then gradually pour semolina. To avoid the appearance of unpleasant lumps, during this procedure, the contents of the dishes are recommended to stir regularly. After this, the ingredients should be cooked until thickened for 3-7 minutes.

The resulting semolina porridge should be removed from the plate and left at room temperature until completely cooled. As soon as the product becomes cold, it should immediately be beaten with chicken eggs, sugar and softened butter. To do this, it is recommended to use a blender. In the end, you need to peel the lemon from the peel, grind it in a meat grinder, and grate it in a grater. After that, they must be put in a semolina and beat well with a mixer.

Prepared lemon cream should be poured over jars and stored in a refrigerator. It is worth noting that this dessert is perfectly combined with various rolls, croissants and any other homemade cakes.

How to make a cream-lemon cream for a cake?

Tell you about another version of dessert. If you have no idea how to make a lemon cream for a biscuit, from which you should later form a lush and delicious cake, then the method described below is suitable for you most. For preparation of such stuffing it is necessary to get:

• Lemon large fresh - 1 pc .;
• Eggs large - 2 pcs .;
• Sand white sugar - ½ cup;
• Cream fatty 30% - 550 ml;
• Turmeric - a dessert spoon.

Preparation of dessert filling

To make such a cream, it is good to wash the whole lemon and place it in a small bowl with water. Next, the dishes are required to close and cook the fruit on low heat for half an hour. After that, the yellow fruit should be cooled by placing it in cold water, and then cut in half and squeezed into the blender bowl. Next, in the same capacity of the kitchen device, you need to place the skin and break the eggs. To lemon cream for the cake, the recipe of which we are considering, turned bright and served as a decoration for dessert, it is recommended to additionally add a seasoning like turmeric. After that, all the named components must be well beaten into a homogeneous mass.

In the resulting gruel you need to add sugar and put everything in a small saucepan. Next, the dishes should be placed on medium heat and slowly bring the contents to a thickening, regularly stirring with a spoon. The prepared base should be cooled to room temperature. At this time, it is required to whip up the fatty cream, which in the future should be mixed together with the lemon mass.

Ready creamy cream preferably evenly distributed throughout the cakes, thereby forming a very tasty and literally melting in the mouth of a dessert. It is worth mentioning that it is possible to make a cake with such a filling not only from a biscuit, but also from a sand or flaky base.

What you need for lemon-sour cream

The presented filling has a gentle consistency and original taste qualities. Serve this product on the table and you can and as an independent dessert, putting it in the crockery, and as a cream for home cake or any cakes. In any case, this filling will not leave you or your guests indifferent.

So, let's look at how the lemon-sour cream is prepared at home. To create it, we need the following ingredients:

• Sour cream is thick (it is desirable to get 30% fat content) - 210 ml;
• Eggs large chicken - 5 pcs .;
• Ripe lemon large - 2 pcs .;
• Powdered sugar (you can take fine sugar) - 110 g;
• Laurel leaves - 5 pcs.

Step-by-step preparation of a sweet product

Do this unusual cream should not only be on the gas stove, but also in the oven. That is why it is recommended to turn it on and warm it up to a temperature of 200 degrees. In the meantime, you can do the preparation of the basis for a sweet product. To do this, the ripe large lemon must be peeled off, and then squeezed out all the juice from it. Zest is not worth throwing, as it is also useful for creating a delicious cream. It should be grated on a fine grater.

After the main components have been processed, you can proceed to the direct preparation of a sweet product. To do this, take a thick fat sour cream, put it in a small saucepan, add laurel leaves (crush unwanted) and lemon zest, and then put on a minimal fire and warm (but not boil!).

After all the performed actions, it is necessary to break the eggs into deep dishes, pour powder or fine granulated sugar to them, and then whip thoroughly with a mixer or blender until a lush and airy mass is obtained. Next to it, you need to pour the previously squeezed lemon juice and also mix it with a kitchen appliance. At the end, the resulting mixture is required to pour hot sour cream and zest through a sieve and shake well.

The ready sour cream-lemon cream should be put in a deep baking dish, and then put it on a baking sheet or any other dish that is half filled with water. In such a state, a sweet product is recommended to be kept in the oven for at least 45 minutes. After the specified time, the finished cream should be transferred to the cremens, cooled in a refrigerating chamber, and before serving to the table, decorate with the remaining laurel leaves.

Let's sum up the results

As you can see, there is nothing difficult in itself to prepare a sweet and airy cream using fresh lemon. It is worth mentioning that all the presented fillings are prepared very quickly and easily. Moreover, they can not only be used for making home-made cakes and pastries, but also serve as an independent dessert for guests. However, it is recommended to decorate such products with chocolate chips, candied fruits and other ingredients that will make this delicacy even more appetizing.