How to make lemon cream?

The variety of desserts today is unusually wide.Pastry shops, coffee shops, shops are filled with all sorts of sweets for every taste. But it is difficult to argue with the fact that homemade desserts and homemade pastries take first place both in taste and in the usefulness of the dish, because we ourselves control the freshness of the products used and their naturalness. Starting to prepare a homemade dessert, the question arises, what to choose.

Lemon cream is one of the most popular used for desserts, and it is used not only as a filling, but also as an independent dish.

The main component of lemon cream is easy to identify by name. This fragrant citrus is just a real storehouse of nutrients. Lemon contains:

• citric and malic acid;
• vitamins A, C, P, B, E;
• beta carotene;
• alimentary fiber;
• micro and macronutrients.

Lemon boasts a huge amount of useful properties for humans. This fruit is used in the treatment of colds and viral diseases, inflammations, lung diseases, vitamin deficiency, hypervitaminosis, heart disease. It is also added to drugs aimed at the treatment of tuberculosis, gout, sclerosis, arthritis, sciatica, edema. A good anti-inflammatory effect can be obtained by adding honey to the lemon. It will be an indispensable tool for colds and SARS.

In addition to the positive properties of lemon has contraindications. Due to the large amount of citric acid, this product is not recommended for people suffering from gastritis or similar gastric diseases. Lemon can cause heartburn, so even healthy people need to comply with the measure in its use. Also this fragrant fruit is quite a strong allergen. Those who are prone to allergies should eat it in extremely small quantities or completely abandon the fruit.

When buying a lemon you need to know how to choose the right, ripe fruit. Gather these fruits immature, as the transportation takes a considerable amount of time. Therefore, in stores you can often find an unripe fruit, its taste will be very sour. Ripe lemon is elastic when squeezed and has a smooth, shiny surface. If the fetus is soft when squeezed, it means that it has already perepsep. It is necessary to inspect the lemon well, it should not be dark "sores", because it is most likely the traces of blows during transport, because of them the product deteriorates faster.

So, choosing an elastic lemon, you can start making a delicious dessert from it. Lemon cream has long been used by housewives as a separate dish. For example, it is traditionally used as an English dessert. By its liquid consistency lemon cream is comparable to custard. Its taste is quite sweet, with characteristic sourness. Its density is light, airy, and the color is light yellow. You can eat dessert with pancakes, pancakes. This cream can be used as an impregnation for cakes and biscuits. Cooking such an interesting dessert does not take much time and effort. In addition, the ingredients for its preparation will take a bit.

To make a gentle cream, you need fresh eggs. The best option would be homemade eggs, thanks to them the cream will beat up well. Stale eggs can ruin a dish due to the fact that they are quite poorly beaten even by the most powerful mixer. Lemon cream can be made for almost any cakes, pastries or desserts. Depending on the ingredients, you can control its consistency, fluidity, color, richness of taste, fat content and make dessert universal.

To prepare a traditional classic recipe you need to take:

• lemon - 4 pcs .;
• sugar - 210 g;
• fresh butter - 60 g;
• eggs - 4 pcs.

Using a grater, remove the zest from the lemons, then squeeze the juice out of the other two. In a metal container should pour a glass of sugar, add the zest and lemon juice. After that, add pre-beaten eggs to the container. The resulting mixture should be left for 30 minutes in the room. After half an hour, the mass is filtered and disposed of lumps. After filtering, add oil to the container, put on a very slow fire and boil, stirring continuously for 20 minutes. After that, the container is removed from the heat, cooled and placed in the cold.

The recipes of this amazing lemon dessert are varied. Custard is a classic option and is prepared either on the stove or in the water bath. There is another way to cook it in a slow cooker. The recipes of such preparation may differ from each other, since the modes of the furnace itself are different, depending on the company and model of this technology.

To prepare it you need to prepare the following products:

• 2 lemons;
• 2 eggs;
• 100 g of sugar;
• 1 tbsp. l butter.

To cook the custard, you need to take a grater and grate the zest. From all lemons squeeze juice. Sugar is added to lemon juice. Next, the lemon-sugar mixture is set aside and whipped in a separate egg container. After obtaining a thick fluffy mass, it is mixed with a lemon mixture. The resulting mass is set aside for 30 minutes, then add butter.

To prepare the cream, you need to set up the Multipovar program at a temperature of 95 C for 20 minutes in a slow cooker. You need to cook the dessert, stirring constantly, until it thickens. After cooking lemon cream, it should be cooled and put in jars. It is better to serve it for breakfast with fresh brioches or use it for smearing the cake layers.

Sour cream-lemon cream has an incredibly pleasant taste, with unusual notes, which makes it a dish for real gourmets. To prepare it, you need to take the following products:

• sour cream fat content of about 30% - 210 ml;
• 5 eggs;
• 2 lemons;
• 110 g of sugar;
• Bay leaf.

Bay leaves are an optional component, but they give the cream a special, exquisite taste, just put them a few pieces. You can cook the cream both on the stove and in the oven, which is preheated to 200 C. To cook a dish according to this recipe, you need to squeeze the juice from the citrus fruits, rub the zest. Sour cream and zest are poured into a small container, the bay leaf is added and set on the fire to heat, and the mixture should not be brought to a boil. Sugar with eggs driven in to obtain a fluffy mass, all the components are mixed.

Next, in a preheated oven should be placed in a container with a cream mass for 40-45 minutes. After that, it is taken out of the oven and left to cool for a while. After that, the cream is put in beautiful molds and put in the refrigerator. This cream can be used for filling eclairs, impregnation of cakes, as thanks to the incredibly airy and delicate texture of the cream, these desserts will be especially tasty.

In the previous recipe there was no butter, and this is no accident, because the cream can be prepared, as already described, with cream or by combining milk and cream. In this case, the cream will be more liquid, but less calorie. Although this type of cream does not belong to dishes with high calorie content, it cannot be called dietary. If used in moderation, it will not cause any harm.

For the next type of lemon cream we need semolina. Dessert with the addition of semolina is easy to prepare, but has a very unusual taste and dense texture. What are the products we need? Have to take:

• lemon -1 pc .;
• semolina- 2 tbsp. l .;
• milk 0.5 l;
• sugar - 250 g;
• a pack of butter.

First you need a classic way to cook semolina and wait until it cools.Next in the porridge should put the rest of the products and beat well. For whipping, you can use a conventional whisk, take a mixer or a blender. At the end of the mass is added to the zest with lemon juice. You can put the dish on the table and try the dessert. Thanks to its exquisite taste and thick consistency, the cream can be used for biscuits, cakes and decorate cakes.

The preparation of this cream is slightly different from those recipes that have already been described, but for the beginning we will deal with the list of products for this cream.

We will need:

• 1 lemon;
• half a cup of sugar;
• 2 chicken eggs;
• rich cream (not less than 30%) - 550 ml;
• 1 tsp. turmeric

Turmeric is not a required ingredient, but thanks to it you can achieve a more saturated yellow color without the use of dyes. To prepare this recipe, you need to take a container of water, put the washed lemon in it, cover and cook for 30 minutes, remove the lemon and let it cool. Then you need to cut it and squeeze the juice. The remaining skins are not discarded, and sent to a container of juice. After that, you should pour turmeric and whipped eggs in advance.

The mixture is transferred to a metal dish, poured sugar and put on the stove. With regular stirring cream is prepared until thickening. The cream is set aside for cooling, and at this time whip the cream. At the final stage, you need to carefully mix all the ingredients and enjoy a delicious dessert.

For the impregnation of the cake, in particular, for "Napoleon" this cream is the best possible. He is able to saturate the cakes well, without soaking them. To prepare the cream take:

• 1 liter of milk;
• 500 g of sugar;
• 500 g butter;
• 4 eggs;
• 3 tbsp. l flour;
• 1 lemon

It is necessary to mix the eggs with flour so that the cream is lump free. Milk is poured into a separate container and sugar is added, put on the stove and, while stirring, they wait until the sugar is dissolved. When the mass becomes hot, you need to gradually pour it into the bowl with the egg mixture and keep the mixture on the stove for several minutes, stirring constantly until the cream thickens. While the mass cools, at this time you can cook cakes for "Napoleon". After the cream has cooled, it adds butter. Its amount can be measured depending on what fat content the cream would like to receive. Then add the zest and lemon juice.

Many housewives love and know how to cook, so they always have in store important tips and advice.

• To make citrus juice easier to squeeze out, you can lightly press the lemon on the table.
• If you need to get a thicker cream, it is placed for several hours in the cold, where it can be held for up to 5 days, bottled in sterile and tightly closed jar lids.
• The boiling water copes well with the bitterness of lemon peel. For this citrus product is placed in a container of boiling water for several hours.
• If there is an allergy to protein, then only yolks from eggs can be used in the recipe, increasing their number by several pieces. At the same time the color of the cream will become more saturated.
• Instead of lemon, you can use other citrus fruits, for this you only need to observe the necessary proportions.
• In order for the whipped protein to have greater elasticity, it is necessary to add a pinch of salt.
• If it is problematic to remove the lemon zest, you should put the fruit in the freezer for a while. Frozen fruit is harder, due to this zest rubs easier.

Learn more about how to cook lemon cream, you will learn from the following video.