{"id":201152,"title":"Vanilkov\u00fd lemon curd","modified":"2026-10-31T18:21:35+01:00","plain":"Klasick\u00fd lemon curd s mou\u010dkov\u00fdm cukrem a bourbonskou vanilkou: \u017eloutky, citronov\u00e1 \u0161\u0165\u00e1va a m\u00e1slo spojen\u00e9 ve vodn\u00ed l\u00e1zni.\n\n\n\nV prvn\u00ed l\u017ei\u010dce dob\u0159e vychlazen\u00e9ho lemon curdu uc\u00edt\u00edte nejprve sv\u011b\u017e\u00ed a v\u00fdrazn\u00fd citron, po n\u011bm jemnost m\u00e1sla a v\u016fni vanilky. Tento citronov\u00fd kr\u00e9m se p\u0159ipravuje bez ml\u00e9ka a smetany: \u010dty\u0159i \u017eloutky, \u0161\u0165\u00e1va ze dvou citron\u016f, 100 g m\u00e1sla a pouh\u00fdch 30 g mou\u010dkov\u00e9ho cukru se zahust\u00ed ve vodn\u00ed l\u00e1zni. Na 6 porc\u00ed po\u010d\u00edtejte s 20 minutami p\u0159\u00edpravy a \u010dasem nav\u00edc na vychladnut\u00ed. Jeho n\u00edzkosacharidov\u00e1 varianta m\u00e1 sv\u00e9 m\u00edsto mezi m\u00fdmi keto om\u00e1\u010dkami a dipy.\n\n\n\nCo je lemon curd?\n\n\n\nLemon curd je citronov\u00fd kr\u00e9m zahu\u0161t\u011bn\u00fd pouze vejci. Klasick\u00fd z\u00e1klad tvo\u0159\u00ed vejce nebo \u017eloutky, citronov\u00e1 \u0161\u0165\u00e1va, cukr a m\u00e1slo; nep\u0159id\u00e1v\u00e1 se do n\u011bj ml\u00e9ko, smetana ani jin\u00e9 zahu\u0161\u0165ovadlo. Trochu p\u0159ipom\u00edn\u00e1 anglick\u00fd vanilkov\u00fd kr\u00e9m, je v\u0161ak hust\u0161\u00ed a v\u00fdrazn\u011b kyselej\u0161\u00ed.\n\n\n\nV t\u00e9to verzi se pou\u017e\u00edvaj\u00ed pouze \u017eloutky a kr\u00e9m je jen lehce sladk\u00fd, na dva citrony p\u0159ipad\u00e1 30 g mou\u010dkov\u00e9ho cukru. Bourbonsk\u00e1 vanilka, mlet\u00e1 nebo vy\u0161kr\u00e1bnut\u00e1 ze dvou lusk\u016f, zjemn\u00ed kyselost, ani\u017e by ji potla\u010dila. Vla\u017en\u00fd kr\u00e9m z\u016fst\u00e1v\u00e1 vl\u00e1\u010dn\u00fd; p\u0159i chladnut\u00ed je\u0161t\u011b zhoustne a pod\u00e1v\u00e1 se studen\u00fd.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Rebarborov\u00fd kompot bez cukru.\n\n\n\nP\u016fvod lemon curdu\n\n\n\nLemon curd vych\u00e1z\u00ed z britsk\u00e9 tradice ovocn\u00fdch kr\u00e9m\u016f z citrus\u016f, zahu\u0161t\u011bn\u00fdch vejci a m\u00e1slem. Konzistenc\u00ed p\u0159ipom\u00edn\u00e1 hust\u0161\u00ed vaje\u010dn\u00fd kr\u00e9m, svou pevnost v\u0161ak z\u00edsk\u00e1v\u00e1 d\u00edky citronu, \u017eloutk\u016fm a m\u00e1slu, bez jedin\u00e9 kapky ml\u00e9ka.\n\n\n\nMa\u017ee se jako hust\u00fd d\u017eem na pala\u010dinky nebo na scones, nam\u00e1\u010dej\u00ed se do n\u011bj su\u0161enky, pou\u017e\u00edv\u00e1 se jako vrstva do kol\u00e1\u010de \u010di dezertu trifle. Pom\u011bry surovin i postup se recept od receptu li\u0161\u00ed: n\u011bkdo zah\u0159\u00edv\u00e1 v\u0161echno najednou v jedin\u00e9m rendl\u00edku, co\u017e je rychlej\u0161\u00ed, ale zvy\u0161uje to riziko sra\u017een\u00ed vajec.\n\n\n\nHlavn\u00ed suroviny\n\n\n\n4 \u017eloutky o pokojov\u00e9 teplot\u011b zahust\u00ed kr\u00e9m a spoj\u00ed \u0161\u0165\u00e1vu s m\u00e1slem; b\u00edlky zde nevyu\u017eijete. Ve\u0161kerou kyselost dod\u00e1 \u0161\u0165\u00e1va ze 2 citron\u016f, tak\u00e9 o pokojov\u00e9 teplot\u011b.\n\n\n\nV podobn\u00e9m duchu: Jahodov\u00fd dort ve stylu cheesecaku.\n\n\n\n100 g m\u00e1sla dod\u00e1 kr\u00e9mu sametovou jemnost a po vychlazen\u00ed pevnost. Hod\u00ed se m\u00e1slo z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou, nahradit ho lze bezlakt\u00f3zov\u00fdm m\u00e1slem nebo m\u00e1slem z koz\u00edho ml\u00e9ka. Vanilka, 2 l\u017ei\u010dky mlet\u00e9 bourbonsk\u00e9 vanilky nebo 2 lusky, uvol\u0148uje svou v\u016fni do m\u00e1sla, zat\u00edmco se rozpou\u0161t\u00ed.\n\n\n\n30 g mou\u010dkov\u00e9ho cukru se s m\u00e1slem rychle rozpust\u00ed. Ve verzi bez cukru ho nahrad\u00ed stejn\u00e9 mno\u017estv\u00ed pr\u00e1\u0161kov\u00e9ho erythritolu: jeho lehce \u0161tiplav\u00e1 chu\u0165 zv\u00fdrazn\u00ed citron, proto se p\u0159id\u00e1v\u00e1 vanilka, a tato varianta obsahuje 3 g \u010dist\u00fdch sacharid\u016f na porci. V chladu m\u016f\u017ee erythritol trochu znovu zkrystalizovat.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nNejprve v mal\u00e9m rendl\u00edku rozpus\u0165te m\u00e1slo s mou\u010dkov\u00fdm cukrem a vanilkou: m\u016f\u017ee trochu p\u011bnit, ale nesm\u00ed zhn\u011bdnout. \u017dloutky s citronovou \u0161\u0165\u00e1vou \u0161lehejte v misce postaven\u00e9 na hrnec s m\u00edrn\u011b vrouc\u00ed vodou, dokud sm\u011bs nezhoustne. Hl\u00eddejte okraje, kde se za\u010dne sr\u00e1\u017eet nejd\u0159\u00edve: v takov\u00e9m p\u0159\u00edpad\u011b misku ihned sundejte z p\u00e1ry, ztlumte ohe\u0148 a d\u00e1l \u0161lehejte, lehce p\u0159ehoustl\u00fd kr\u00e9m se d\u00e1 dob\u0159e zachr\u00e1nit.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Odkapan\u00fd jogurt.\n\n\n\nTeplotu pozn\u00e1te prstem: m\u00e1slo i vejce mus\u00ed b\u00fdt tepl\u00e9, p\u0159ibli\u017en\u011b stejn\u011b, ale p\u0159i pono\u0159en\u00ed prstu nesm\u011bj\u00ed p\u00e1lit. Jinak se kr\u00e9m sraz\u00ed. Pot\u00e9 za st\u00e1l\u00e9ho \u0161leh\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte m\u00e1slo; za 5 a\u017e 10 minut je lemon curd hotov\u00fd. Rozd\u011blte ho do mal\u00fdch skleni\u010dek, zakryjte f\u00f3li\u00ed p\u0159\u00edmo na povrchu a uchov\u00e1vejte v lednici jako ka\u017ed\u00fd vaje\u010dn\u00fd kr\u00e9m.\n\n\n\nPod\u00edvejte se tak\u00e9 na: Bezlepkov\u00fd citronov\u00fd minikol\u00e1\u010d se sn\u011bhovou \u010depic\u00ed.\n\n\n\nDal\u0161\u00ed n\u00edzkosacharidovou inspiraci najdete mezi v\u0161emi m\u00fdmi keto recepty.\n\n\n\n\n\n\tLemon curd s vanilkou\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 \u017eloutky (pokojov\u00e9 teploty)2 citrony100 g m\u00e1sla ((z ml\u00e9ka krav krmen\u00fdch tr\u00e1vou), lze nahradit bezlakt\u00f3zov\u00fdm nebo koz\u00edm m\u00e1slem)30 g mou\u010dkov\u00e9ho cukru ((nebo pr\u00e1\u0161kov\u00e9ho erythritolu pro verzi bez cukru))2 l\u017ei\u010dky bourbonsk\u00e9 vanilky (mlet\u00e9, nebo 2 vanilkov\u00e9 lusky)\t\n\t\n\t\tV mal\u00e9m rendl\u00edku rozpus\u0165te m\u00e1slo s mou\u010dkov\u00fdm cukrem (nebo erythritolem) a vanilkou. M\u00e1slo m\u016f\u017ee p\u0159i zah\u0159\u00edv\u00e1n\u00ed trochu p\u011bnit, ale nesm\u00ed zhn\u011bdnout. Pokud je p\u0159\u00edli\u0161 hork\u00e9, nechte ho zchladnout: p\u0159i pou\u017eit\u00ed by m\u011blo b\u00fdt jen tak hork\u00e9, abyste do n\u011bj je\u0161t\u011b dok\u00e1zali pono\u0159it prst.Odd\u011blte b\u00edlky od \u017eloutk\u016f a \u017eloutky dejte do m\u00edsy, kterou pozd\u011bji postav\u00edte na hrnec s vodn\u00ed l\u00e1zn\u00ed. B\u00edlky nepou\u017e\u00edvejte.Ke \u017eloutk\u016fm p\u0159idejte \u0161\u0165\u00e1vu ze dvou citron\u016f. Vejce i citrony pou\u017eijte p\u0159i pokojov\u00e9 teplot\u011b. Spole\u010dn\u011b je vy\u0161lehejte do hladk\u00e9 sm\u011bsi.M\u00edsu se sm\u011bs\u00ed \u017eloutk\u016f a citronov\u00e9 \u0161\u0165\u00e1vy postavte na hrnec s m\u00edrn\u011b vrouc\u00ed vodou a d\u00e1l \u0161lehejte, dokud sm\u011bs trochu nezhoustne. \u017dloutky budou postupn\u011b houstnout. Nenechte je srazit (nejprve se to projev\u00ed u okraj\u016f). Pokud se to stane, ihned sundejte m\u00edsu z p\u00e1ry nebo odstavte cel\u00fd hrnec ze zdroje tepla.Pot\u00e9 trochu st\u00e1hn\u011bte plamen a pokra\u010dujte. I kdy\u017e se sm\u011bs trochu srazila, kr\u00e9m lze st\u00e1le zachr\u00e1nit d\u016fkladn\u00fdm prom\u00edch\u00e1n\u00edm. Nep\u0159est\u00e1vejte m\u00edchat. Tak\u00e9 \u017eloutkov\u00e1 sm\u011bs by m\u011bla b\u00fdt jen tak hork\u00e1, abyste do n\u00ed je\u0161t\u011b dok\u00e1zali pono\u0159it prst, ani\u017e by p\u0159\u00edli\u0161 p\u00e1lila.\u017dloutkov\u00e1 a m\u00e1slov\u00e1 sm\u011bs mus\u00ed m\u00edt p\u0159ibli\u017en\u011b stejnou teplotu. Je to d\u016fle\u017eit\u00e9, jinak se kr\u00e9m p\u0159i jejich spojov\u00e1n\u00ed odd\u011bl\u00ed (tuk a voda se nespoj\u00ed). \u017dloutky i m\u00e1slo tedy mus\u00ed b\u00fdt tepl\u00e9, ale ne p\u0159\u00edli\u0161 hork\u00e9. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed postupn\u011b p\u0159il\u00e9vejte m\u00e1slo ke \u017eloutk\u016fm.P\u0159ibli\u017en\u011b po 10 minut\u00e1ch (\u010dasto u\u017e po 5) by m\u011bl b\u00fdt kr\u00e9m hotov\u00fd. V tu chv\u00edli je jemn\u00fd a kr\u00e9mov\u00fd, ale p\u0159i chladnut\u00ed je\u0161t\u011b trochu zhoustne.\t\n\t\n\t\tZ\u00e1kladn\u00ed recept na lemon curd obsahuje vejce nebo \u017eloutky, citronovou \u0161\u0165\u00e1vu, cukr a m\u00e1slo. \u010casto se p\u0159id\u00e1v\u00e1 tak\u00e9 citronov\u00e1 k\u016fra. Trochu p\u0159ipom\u00edn\u00e1 pudink nebo anglick\u00fd kr\u00e9m, ale p\u0159ipravuje se bez ml\u00e9ka a smetany. Krom\u011b vajec se nepou\u017e\u00edv\u00e1 ani \u017e\u00e1dn\u00e9 jin\u00e9 zahu\u0161\u0165ovadlo.\nKr\u00e9m se obvykle j\u00ed studen\u00fd. M\u016f\u017eete ho pou\u017e\u00edt jako hustou marmel\u00e1du nap\u0159\u00edklad na pala\u010dinky, pou\u017e\u00edv\u00e1 se tak\u00e9 do mou\u010dn\u00edk\u016f a pod\u00e1v\u00e1 se se scones. M\u016f\u017eete do n\u011bj nam\u00e1\u010det su\u0161enky nebo ho pou\u017e\u00edt jako jednu z vrstev dezertu trifle.\nPom\u011br surovin se m\u016f\u017ee podle receptu li\u0161it, stejn\u011b jako zp\u016fsob p\u0159\u00edpravy. V\u0161echny suroviny lze dokonce jednodu\u0161e zah\u0159\u00edvat najednou v mal\u00e9m rendl\u00edku. Riziko, \u017ee se sm\u011bs spr\u00e1vn\u011b nespoj\u00ed nebo \u017ee se vejce p\u0159\u00edli\u0161 rychle sraz\u00ed, je v\u0161ak o n\u011bco v\u011bt\u0161\u00ed.\nPro n\u00edzkosacharidovou verzi nahrazuji cukr pr\u00e1\u0161kov\u00fdm erythritolem. Erythritol m\u00e1 v p\u0159edn\u00ed \u010d\u00e1sti \u00fast lehce \u0161tiplavou chu\u0165, kter\u00e1 zv\u00fdraz\u0148uje kyselost citronu. Proto nepou\u017e\u00edv\u00e1m p\u0159\u00edli\u0161 mnoho citronu a p\u0159id\u00e1v\u00e1m vanilku, aby byla chu\u0165 o n\u011bco jemn\u011bj\u0161\u00ed a vyv\u00e1\u017een\u011bj\u0161\u00ed. Kr\u00e9m lze p\u0159\u00edpadn\u011b p\u0159ipravit tak\u00e9 s cukrem z kokosov\u00fdch kv\u011bt\u016f m\u00edsto mou\u010dkov\u00e9ho cukru nebo erythritolu.\nVybaven\u00ed: m\u00edsa na hrnec pro vodn\u00ed l\u00e1ze\u0148, mal\u00fd rendl\u00edk, mal\u00e9 n\u00e1dobky, metla.\n\t\n\t\n\t\tDessertFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=201152"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/201152\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/193978"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=201152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=201152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=201152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}