Ever wanted to know more about this bold and fruity cupboard staple? We’re all used to spreading it on our buttery toast every morning but the origins of this fruity dessert spread are fascinating. So squeeze the day, read on to become a curd nerd and understand where it originates, the different types, how to make it and how best to eat this yummy sweet treat!
Fruit curd is a dessert spread and topping usually made with citrus fruit. The basic ingredients 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, flavourful spread. Curd has a thicker texture similar to custard. ‘Lemon Curd’ is originally English in origin dating back to the early 1800’s. The recipe back then was rather literal — lemon acidulating cream to form curds then separated from the whey through a cheesecloth. Long time Cottage Delight fans may remember our Lemon Curd as ‘Lemon Cheese’.
Lemon curd originated in England in the 19th century, but not as the lovely spread we know today. It was first made with lemon and cream that separated into “curds,” which were strained and pressed to fill tarts.
Types of fruit curd
While there’s almost no limit to the options you can try when it comes to varieties of fruit curd, the most popular are Berry, Citrus and Tropical.
Citrus is a perfect option thanks to natural flavours that range from sweet and tangy to sour and bitter. Drizzle our Lemon & Lime All Butter Curd over natural yoghurt and fresh berries or create a zesty mousse. Berry flavoured curds are easily some of the most versatile flavours for cooking. Finally there are tropical flavoured curds, exotic and unique, these offer a twist which you may not have tried before. Our Passion Fruit & Mango All Butter Curd is perfect for adding a tropical twist to freshly baked scones for afternoon tea.
How to make lemon curd
When life gives you lemons, make Lemon Curd. Lemon Curd is a super easy recipe to try at home. You will only need a few ingredients and around 10 minutes to make this tasty dessert accompaniment,
Ingredients:
- 2 lemons, zest and juice
- 50g butter
- 100g caster sugar
- 2 eggs, beaten
Method:
- Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water. Stir occasionally until the butter has melted. Then, using a small whisk, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened.
- Pour the cooked curd through a sieve into a jug to remove the zest, then pour into jars. Keep in the fridge for up to 2 weeks.
- If you prefer to stay out of the kitchen, why not try Cottage Delight Lemon Curd, made using our own traditional home made recipe.
Lemon Curd
FAQ
Why is it called lemon curd and not jam?
What makes something a curd?
Can you buy lemon curd in America?
What is the difference between curd and jelly?
What is lemon curd?
It’s deliciously bright, tart, buttery, and sweet all packaged in a versatile, silky smooth, luxuriously creamy spread. Homemade Lemon Curd is one of the easiest things to make with fresh lemons, sugar, eggs, and butter in less than 10 minutes on the stove without a double boiler!
What is curd?
The curd is a food obtained through the fermentation of milk and which promotes several health benefits. Protein source, potassium, calcium, iron, magnesium and vitamin B12.
When was lemon curd invented?
The first written mention of lemon curd appears in England in 1844, in The Lady’s Own Cookery Book by Lady Charlotte Campbell Bury. This early recipe is different from today’s lemon curd. It is literally curds: lemon juice added to cream to form curds. The curds were then be separated from the whey through cheesecloth.
What does lemon curd taste like?
Lemon curd is a popular condiment for afternoon tea and is used similarly to jam or custard. It is a sweet, tangy topping with a strong lemon taste (much stronger than, say, a lemon custard). Lemon curd’s texture is smooth and silky, similar to a very smooth, creamy custard, and thick enough to be spread on scones and other foods.