What IS Curd?
Ever notice how around this time of year recipes with “curd” pop up? This isn’t an ingredient I’ve ever used, probably only because I know nothing about it. While many of you experienced Cook’n cooks and bakers likely know what it is, there may be some newbies out there that, like me, have to ask, “So, what IS curd?”
The British website for all-things-curd (www.cottagedelight.co.uk) explains that it’s a dessert spread and topping made from fruit. England is the first known maker of fruit curds; they originated in the late 19th and early 20th century. Traditionally, it was served with bread or scones at afternoon tea as an alternative to jam spreads.
What is the difference between curd and jam? Fruit curds are distinctly different because they’re made by cooking down just fruit juice with sugar, rather than the whole fruit. The result is a creamier spread.
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, flavorful spread. Curd has a thicker texture similar to custard or very thick pudding.
There’s almost no limit to the options you can try when it comes to varieties of fruit curd: the most popular are berry, lemon and a combination of tropical fruits (passion fruit and mango, for one). But Cottage Delight even offers it in rhubarb and zesty lime.
It’s a versatile spread and topping that deserves a place in every pantry—you can do so much with it. For instance:
AS A TOPPING, slather it onto scones, toast, crumpets, waffles and pancakes, ice cream, cheese cake, or atop sugar cookies.
AS A FILLING, spread it between cake layers, load it into a tart shell or crepes, squeeze it into macaroons.
IN A RECIPE, make a zesty mousse; fold it into tapioca pudding; and consider using it as a pie filling.
Finally, after giving this delight a try, we found we really like it swirled into Greek yogurt and topped with fresh berries.
While you can always find fruit curds in your local grocery store (most stores), you can always make your own. The pros at Cottage Delight say “When life gives you lemons, make Lemon Curd!” I now agree. It only takes a few ingredients, and about 10 minutes to make this versatile and yummy treat. Considering all its uses, this is a very handy recipe!
Ingredients:
2 fresh lemons (including zest and juice)
3 1/2 tablespoons butter
1/2 cup sugar (if you can find it, caster sugar is best)
2 eggs beaten
Directions:
Add Recipe to Cook'n
The British website for all-things-curd (www.cottagedelight.co.uk) explains that it’s a dessert spread and topping made from fruit. England is the first known maker of fruit curds; they originated in the late 19th and early 20th century. Traditionally, it was served with bread or scones at afternoon tea as an alternative to jam spreads.
What is the difference between curd and jam? Fruit curds are distinctly different because they’re made by cooking down just fruit juice with sugar, rather than the whole fruit. The result is a creamier spread.
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, flavorful spread. Curd has a thicker texture similar to custard or very thick pudding.
There’s almost no limit to the options you can try when it comes to varieties of fruit curd: the most popular are berry, lemon and a combination of tropical fruits (passion fruit and mango, for one). But Cottage Delight even offers it in rhubarb and zesty lime.
It’s a versatile spread and topping that deserves a place in every pantry—you can do so much with it. For instance:
AS A TOPPING, slather it onto scones, toast, crumpets, waffles and pancakes, ice cream, cheese cake, or atop sugar cookies.
AS A FILLING, spread it between cake layers, load it into a tart shell or crepes, squeeze it into macaroons.
IN A RECIPE, make a zesty mousse; fold it into tapioca pudding; and consider using it as a pie filling.
Finally, after giving this delight a try, we found we really like it swirled into Greek yogurt and topped with fresh berries.
While you can always find fruit curds in your local grocery store (most stores), you can always make your own. The pros at Cottage Delight say “When life gives you lemons, make Lemon Curd!” I now agree. It only takes a few ingredients, and about 10 minutes to make this versatile and yummy treat. Considering all its uses, this is a very handy recipe!
Homemade Lemon Curd
2 fresh lemons (including zest and juice)
3 1/2 tablespoons butter
1/2 cup sugar (if you can find it, caster sugar is best)
2 eggs beaten
Directions:
1. Put the lemon zest, juice, sugar and butter in a heatproof bowl over a pan of simmering water.
2. Stir occasionally until the butter has melted.
3. Then, using a small whisk, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened.
4. An optional step: 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.
2. Stir occasionally until the butter has melted.
3. Then, using a small whisk, stir in the beaten egg. Keep gently whisking the mixture over the heat for around 10 mins until thickened.
4. An optional step: 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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
