Lemon curd

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Lemon curd

Homemade lemon curd

Lemon curd, (also sometimes known as lemon cheese) is a traditional British dessert topping. The basic ingredients are beaten egg yolks, sugar, lemon juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely flavoured spread. Some recipes also include egg whites and/or butter.

In late 19th and early 20th century England, home made 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. Modern commercially made lemon curd is still a popular spread for bread, scones, toast or muffins. It can be also be used as a flavouring for desserts or yoghurt. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the USA since the nineteenth century.

Home made lemon curd was usually made in relatively small amounts as it did not keep as well as jam, although nowadays larger quantities can be kept in the refrigerator or freezer. Commercially manufactured lemon curd often contains additional preservatives and thickening ingredients.

Lemon curd is different from a lemon filling or a custard, in that it contains a higher proportion of lemon juice and zest which gives it a more intense / sharper lemon flavor. Unlike a custard, it is never eaten on its own. Also, lemon curd containing butter, has a smoother and creamier texture than both lemon filling and custard; both contain little or no butter and use cornstarch or flour for thickening.

Variations also exist using different fruits such as oranges or limes. Lemon curd with Dutch liquer advocaat is also sold commercially.