Lemon curd

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Lemon curd

Homemade lemon curd

Lemon curd, (also sometimes known as lemon cheese or lemon butter^{[citation needed]}) is a traditional British dessert topping and sandwich spread. 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^{[citation needed]}.

In late 19th and early 20th century England, homemade 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^{[citation needed]}. 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 yogurt. 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^{[citation needed]}.

Homemade 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^{[citation needed]}.

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^{[citation needed]}. 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 citrus fruits such as oranges or limes, or berries such as cranberries or strawberries. Lemon curd with the Dutch liqueur advocaat is also sold commercially.