Fruit curd

Fruit curd is a dessert spread and topping usually made with lemon, lime,
[1]
orange or
raspberry.
[2]
Specific types of fruit curd are named after the central curd in them - for
example, that made with lemons is known as lemon curd. !he basic ingredients are
beaten egg yolks, sugar, fruit "uice and #est which are gently cooked together until
thick and then allowed to cool, forming a soft, smooth, intensely-fla$ored spread.
Some recipes also include egg whites and%or butter.
[&]
'n late 1(th and early 2)th century *ngland, home-made lemon curd was
traditionally ser$ed with bread or scones at afternoon tea as an alternati$e to "am, and
as a filling for cakes, small pastries and tarts.
[+]
,omemade lemon curd was usually
made in relati$ely small amounts as it did not keep as well as "am. 'n more modern
times larger -uantities are feasible because of the use of refrigeration. .ommercially
manufactured curds often contain additional preser$ati$es and thickening agents.
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A fruit curd is one of the various types of dessert sauces or spreads that was first used in the
late 1800s. At that time, lemon curds were the most popular, but strawberries, apples, and
raspberries were also used. Regardless of what recipe is used, making a fruit curd also
typically requires sugar, eggs, and butter. hen mi!ed and cooked all together, the resulting
product is a richly flavored, creamy dessert spread.
Another common ingredient in a fruit curd is the puree or "uice of the base fruit that is used for
the spread. hether or not "uicing or pureeing is required depends on the choice of fruit.
#utter and well$beaten eggs are added to the mi!ture for e!tra te!ture and flavor.
%f the mi!ture has been cooked past the boiling point, the eggs will curdle and the resulting
spread will not last as long as it should even if it is kept in the refrigerator. &or this reason, the
mi!ture should also not be boiled, and a careful watch should be kept on the cooking mi!ture.
'ther ingredients may be added to the mi!ture depending on personal taste. (ornstarch or
cream can also be added to make the spread creamier. )he amount of sugar used can also
be reduced or the sugar can be removed entirely to make the dessert spread safer for
diabetics.
)he process for making a fruit curd will take appro!imately 10 minutes to complete in addition
to the time spent pureeing the fruit.
'nce a fruit curd has been whisked and cooked to perfection, it must be refrigerated
immediately and is best served cold. %n the old days, fruit curds were served as part of lemon
dishes during teatime in #ritain or when people were entertaining guests with scones and
cakes. *owadays, fruit curds are used as icing for cakes, filling for tart shells, and spreads
for cookies.

%+m not sure if a curd is a true preserve or not, it isn+t chock$full of sugar like a fruit "am, plus
there are eggs and butter in there too, the eggs technically make it a kind of custard. )hese
ingredients mean that fruit curd doesn+t keep for very long, maybe two months in all.
-ooking in the recipe books, the earliest mention of the term lemon curd % have found goes
back to 18.. in )he -ady+s 'wn (ookery #ook by the splendidly named -ady (harlotte
(ampbell #ury. )he recipe is rather different though because the lemon curd is literally that,
lemon acidulating cream to form curds which could then be separated from the whey through
some cheesecloth.
/ou can go further back to find recipes for lemon curd, though it is called lemon cheese, and it
seemed to generally be used for lemon cheese cakes which are what % would call nowadays
lemon curd tarts. hen you look in the books, the old recipes give the instruction to rasp the
lemons+ skins 0well with sugar1 to e!tract the 2est and aromatic oils. )his seems rather a
curious thing to do, perhaps the 2ester or fine$grater hadn+t been invented, or maybe it was
terribly difficult to lay one+s hands upon such a thing. %t all makes perfect sense in the end
though because the sugar in the larder wasn+t granulated in a bag like we get it now, but was
a solid, long, tapering palisade 3 a sugar loaf. /ou could simply crack a piece off and rub it
against your lemons to get all the flavour out of that pesky 2est. % have found these
instructions for recipes as recent as 145. 67ane 8rigson, 9nglish &ood:, if you to attempt it
buy those posh sugar lumps that are all irregularly shaped, normal ones will "ust crumble.
A 14th century sugar loaf and tongs
(urds can be used for so many things; cakes, tarts, pies, steamed puddings, American
muffins, as a pancake topping or filling, or at its best on hot toast. )hough % have always
thought lemon curd ripple ice cream would be good.
(urds don+t "ust come in lemon yellow of course, you can make one from any fruit that the
"uice can be easily squee2ed from; orange, grapefruit, passion fruit and pineapple are all ones
% have spotted at one time or another.
Making Fruit Curd
<aking fruit curds involves the addition of eggs and butter to the fruit to give a rich
consistency. =owever, the addition of the eggs does mean that they cannot be brought to
boiling point or they would curdle and, hence, they do not last as long as "ams. %t is advisable
to pot into smaller "ars for this reason
9ggs to be used should be fresh, but not newly laid 6about two days old is ideal: and have
deep$coloured yolks, especially for lemon curd. )he butter should be unsalted.
&ruit curds are generally made from citrus fruits, predominantly lemon, but it+s worth trying out
other fruits, such as gooseberries, quince, apricots and cooking apples.
)he same equipment as for "am making is necessary with the addition of a double saucepan
or a heatproof$ bowl placed over a pan of hot water.
General Method for Making Fruit Curds
8eneral <ethod for making &ruit (urds
1. ash the fruit and, if made from citrus fruit, remove very thin strips of rind and e!tract
the "uice.
>. %n the case of citrus fruit place the rind, "uice, butter and sugar in the top part of a
double saucepan or heatproof$bowl over a hot pan of water on low heat.
?. &or other fruits, follow as per the recipe. @ice the fruit and steam in a minimal amount
of water and mush to a pulp. )ransfer to the top part of a double saucepan or
heatproof$bowl over a hot pan of water on low heat before adding the butter and
sugar.
.. Atir until the butter and sugar has dissolved.
B. %n a separate bowl, beat the eggs and then strain into the mi!ture to avoid getting any
lumps or egg white into the curd.
C. Aimmer gently, stirring to prevent it sticking to the pan or bowl until the curd coats the
back of a spoon.
5. %f, at the end of the cooking time, the curd seems very thin, add another egg yolk and
cook for a further B to 10 minutes.
8. Dot immediately into clean, hot, sterili2ed small "ars right to the top and put a circle of
wa!ed paper, wa!ed side down over the curd.
4. ipe the "ars clean and cover.
10. -eaved to cool and then label with contents and date.
11. Atore preferably in a refrigerator. %f not in a cool, dark place.
@o remember that the curd will thicken as it cools and will also shrink, thus filling right to the
top of the "ar is important.
(urds will last about ? months if kept in a refrigerator, C weeks in a cool, dark place and only
about a week once they are opened. #elow is a list of the latest recipes posted on the site in
the preserves section.
Recipes
Heres my recipe for lime curd. Have a go at making it; its very easy to make because its
difficult to curdle the eggs as they are stabilised somewhat by the acid and egg whites. It
is wonderfully tart and not too sweet. Honestly, youll never go back to the bought stuff.
Lime Curd
This recipe makes around !" pint #thats $% fl o& for any non'(rits). If you think things
might be too sharp, add an e*tra egg and a couple of ounces of butter.
Ingredients
the &est and +uice of , limes
, o& salted butter
- o& sugar cut into small cubes
. large eggs
/et a mi*ing bowl over a simmering saucepan of water and add the lime &est and +uice,
butter and sugar.
0et it warm up, the sugar dissolve and the butter melt. (eat the eggs in a separate bowl
and strain through sieve into the +uice. /tir with a wooden spoon until the eggs have
amalgamated and thicken 1 this will take at least five minutes. 2hen very thick, take off
the heat but keep stirring for a minute or two as the eggs may carry on cooking if left in
contact with the still hot bowls inner surface.
3ot into sterilised +ars and allow to cool. !nless you have a nice cool larder, I would store
them in the fridge, especially once opened.