Fruit curd

Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, lime, orange, or tangerine. Other flavor variations include passion fruit, mango, and berries such as raspberries, cranberries or blackberries. 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, intensely flavored spread.

History

The precise origins of fruit curd are unclear, but it is believed to have been first made in England during the 19th century. The earliest recorded recipes for lemon curd were found in English cookbooks dating back to the early 1800s. The term "curd" in this context refers to the process of curdling, as the cooking of the lemon juice, egg yolks and sugar results in a creamy, thick spread that has a texture similar to that of custard.

Preparation

The preparation of fruit curd involves the gentle cooking of a mixture of fruit juice (and sometimes zest), sugar, butter and egg yolks. The mixture is typically cooked in a double boiler (or a heatproof bowl over simmering water) until it thickens. The resulting curd is then strained to remove any solids and left to cool. The high proportion of egg yolks in the mixture gives fruit curd its rich, creamy texture.

Uses

Fruit curd is often used as a spread for scones, muffins, or toast. It can also be used as a filling for desserts such as tarts, pies, and cakes. Lemon curd, in particular, is a traditional ingredient in Lemon meringue pie.

Variations

While lemon curd is the most common type, many other variations exist. Lime curd, orange curd, and tangerine curd are all popular citrus-based variations. Other fruits, such as passion fruit, mango, and various berries, can also be used to make fruit curd.

See also

• List of spreads
• List of lemon dishes and beverages
• List of desserts