Fruit curd
Gale World Recipes:
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Lemon Curd
Recipe origin: United Kingdom
Prepared lemon curd may be purchased at many supermarkets. It is usually found near the jams and jellies.
Ingredients
- 2 sticks unsalted butter
- ½ cup fresh lemon juice, strained through a sieve
- ½ sugar
- 3 egg yolks
Procedure
- In a double boiler (one pot set inside a larger pot that contains about 2 inches of boiling water), melt the butter with the lemon juice and sugar, stirring until all the sugar dissolves.
- Add the egg yolks, one at a time, stirring constantly.
- Keep stirring until the mixture is as thick as yogurt (about 15 minutes).
- Pour the mixture through a sieve into a bowl.
- Cover with plastic wrap, making sure the plastic wrap touches the surface of the lemon curd to prevent a skin from forming. Refrigerate until cool.
- Serve on toast or fill purchased miniature tart shells with it.
Serves 12 to 15. Serve with tea.
Oxford Food & Nutrition Dictionary:
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lemon curd
Cooked mixture of sugar, butter, eggs, and lemons. Legally (UK regulations) must contain 4% fat, 0.33% citric acid, 1% dried egg or equivalent, 0.125% oil of lemon or 0.25% oil of orange, and not less than 65% soluble solids.
Wikipedia on Answers.com:
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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". 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. Some recipes also include egg whites and/or butter.[3]
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.[4] Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents.[5]
Modern commercially made curds are still a popular spread for bread, scones, toast, waffles, crumpets, pancakes, or muffins. They can also be used as a flavoring for desserts or yogurt. Lemon-meringue pie, made with lemon curd and topped with meringue, has been a favorite dessert in Britain and the United States since the nineteenth century.[4]
Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor.[6] Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.
Other flavor variations also exist using citrus fruits such as limes and tangerines,[7] passion fruit,[8] mangoes,[9] and berries such as cranberries or blackberries.[10] Hundreds of commercial variations are sold globally.
References
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- ^ "How to make Fresh Lime Curd". BBC. http://www.bbc.co.uk/food/recipes/database/freshlimecurd_4555.shtml.
- ^ "Cake Talk: What the terms mean". The Joy of Cooking. The Seattle Times. 2005-06-29. http://community.seattletimes.nwsource.com/archive/?date=20050629&slug=caketerms29. Retrieved 2008-09-02.
- ^ Gordon Ramsay (2007-06-20). "Lemon and Poppy Seed Scones with Homemade Lemon Curd". The Times.
- ^ a b "Preparing and Preserving Lemon Curd - National Center for Home Food Preservation". Smuckers. http://www.uga.edu/nchfp/publications/nchfp/factsheets/lemoncurd.pdf. Retrieved 2008-07-13.
- ^ "Lemon Curd: Nutrition Facts" (pdf). National Center for Home Food Preservation. 2004. http://www.smuckers.com/fg/pds/prod_info.asp?brandID=8&catID=252&prodID=467. Retrieved 2008-07-13.
- ^ John F. Mariani (1999). Encyclopedia of American Food and Drink. New York: Lebhar-Friedman. p. 182.
- ^ "Nectarine lime curd tart with a brown-sugar crust". Gourmet Magazine. June 1998. http://www.epicurious.com/recipes/food/views/NECTARINE-LIME-CURD-TART-WITH-A-BROWN-SUGAR-CRUST-15128. Retrieved 2008-09-02.
- ^ "Passion-fruit meringue tart". Gourmet Magazine. June 2005. http://www.epicurious.com/recipes/food/views/PASSION-FRUIT-MERINGUE-TART-232181. Retrieved 2008-09-02.
- ^ "Mango curd". Gourmet Magazine. June 1998. http://www.epicurious.com/recipes/food/views/MANGO-CURD-5379. Retrieved 2008-09-02.
- ^ Nigella Lawson (2001-11-14). How to be a Domestic Goddess, Cranberry curd. Hyperion Press. p. 343. ISBN 0-7868-6797-3. http://www.recipezaar.com/176302. Retrieved 2008-09-02.
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Copyrights:
Gale World Recipes
Junior Worldmark Encyclopedia of Foods and Recipes of the World. Copyright © 2002 by The Gale Group, Inc. All rights reserved.
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Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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