Diary 28 Jan 22 - 5 Questions about Lemon Curd,
Today in the kitchen we're making and decorating our Luscious Lemon Curd Tarts.
Long a favourite of mine, our handmade Lemon Curd is perfect in our tart. Lemon curd however can be used in many ways. Top it on toast for a real treat, swirl it through ice cream or do as we do and turn it into a Lemon Curd Tart!
According to British Food - A History, the earliest mention of Lemon Curd was in 1844. Lemon Curd apparently mentioned in the rather ominous "The Lady's Own Cookery Book". Origins appear to have been technically lemon curdling clotted cream though the recipe has moved on since then.
Traditional English Afternoon Tea in the late 18th and 19th century often included Lemon Curd as a topping for scones and sandwiches. Of course curd can be made with any fruit to produce fruit curd.
Most Lemon Curd recipes are a simple combination sugar, lemon juice, egg yolks and zest. Some Lemon Curd recipes do include egg whites and butter. Although Lemon Curd is similar to a custard it differs in that it has much higher proportions of lemon juice. The inclusion of butter makes for a smoother creamier Lemon Curd.
Lemon Curd is sensitive in that it contains egg and butter. For this reason many commercial varieties add preservatives. At Dello Mano our curd contains no preservatives.
Here are 5 commonly asked questions about Lemon Curd:
A runny Lemon Curd generally means that the curd has not been heated for long enough.
To thin a Lemon Curd the best thing to do it add a little lemon juice. Not too much - start with half a teaspoon of juice and mix it in. Add more juice to get the lemon curd to the desired consistency.
Yes, Lemon Curd will thicken more as it cools
Of course it depends on the container and the seal. Usually homemade Lemon Curd will keep in the fridge for up to 2 weeks.
Yes you can freeze Lemon Curd. Sealed correctly Lemon Curd will store in the freezer for about 1 year. Some separation may occur but overall the product should freeze well.
A Lemon Curd recipe is relatively simple in its' ingredients. The trick is really to get both the Lemon Curd and Meringues just right.
How do you like to enjoy your Lemon Curd?
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