|Place of origin||England|
|Main ingredients||Egg yolks, sugar, fruit juice and zest (lemons, limes, oranges, or raspberries)|
Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, grapefruit or tangerine. Other flavor variations include passion fruit (or lilikoi), mango, and berries such as raspberries, cranberries or blackberries. The basic ingredients of fruit curd are beaten egg yolks, sugar, fruit juice, and zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. The egg yolks are usually tempered in the cooking process to prevent their coagulation. Some recipes also include egg whites or butter.
Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards, which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.
Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times, larger quantities became possible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents.
In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts. Contemporary commercially made curds remain a popular spread for bread, scones, toast, waffles, crumpets, pancakes, cheesecake, or muffins.
Fruit curds can also be used as a flavoring for desserts or yoghurt. Lemon-meringue pie—made with lemon curd and topped with meringue—has been a popular dessert in Britain, Canada, Australia, and the United States since the nineteenth century. Lemon curd can also have whipped cream folded into it for such uses as filling cream puffs.
Vegan lemon curd
See also edit
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- "Grapefruit Curd Recipe". A Pretty Life in the Suburbs. Retrieved 28 October 2021.
- "Nectarine lime curd tart with a brown-sugar crust". Gourmet Magazine. June 1998. Archived from the original on 2008-09-15. Retrieved 2008-09-02.
- "Did You Fall in Love With Lilikoi Fruit in Hawaii? Here's 8 Ways to Enjoy It at Home - Planner at Heart". 5 June 2023.
- "Passion-fruit meringue tart". Gourmet Magazine. June 2005. Archived from the original on 2008-12-03. Retrieved 2008-09-02.
- "Mango curd". Gourmet Magazine. June 1998. Archived from the original on 2008-08-03. Retrieved 2008-09-02.
- "Cake Talk: What the terms mean". The Joy of Cooking. The Seattle Times. 2005-06-29. Retrieved 2008-09-02.
- Lawson, Nigella (2001-11-14). How to be a Domestic Goddess, Cranberry curd. Hyperion Books. p. 343. ISBN 0-7868-6797-3. Retrieved 2008-09-02.
- Ramsay, Gordon (20 June 2007). "Lemon and Poppy Seed Scones with Homemade Lemon Curd". The Times.
- Mariani, John F. (1999). Encyclopedia of American Food and Drink. New York: Lebhar-Friedman. p. 182.
- "Lemon Curd: Nutrition Facts". National Center for Home Food Preservation. 2004. Archived from the original (PDF) on 2006-12-16. Retrieved 2008-07-13.
- D'Sa, Elaine M. (August 2004). "Preparing and Preserving Lemon Curd" (PDF). The University of Georgia. Retrieved 31 October 2016.
- "Mango and Lemon Cheesecake". Food To Love. 2012. Retrieved 2016-02-23.
- Cream Puffs with Lemon-Cream Filling. bon appétit. April 2010. retrieved May 7, 2015.