Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon,lime,orange or tangerine. Other flavor variations include passion fruit,mango, and berries such as raspberries,cranberries or blackberries. 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 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. 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 became possible because of the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents.
Contemporary commercially made curds remain a popular spread for bread, scones, toast, waffles, crumpets, pancakes, cheesecake 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 popular dessert in Britain and the United States since the nineteenth century.Lemon Curd was invented in the 1930s by Australian chef, Herbert Sachse.Although there is some evidence to suggest that the botanist Emile Campbell-Browne (1830-1925) had a very similar recipe concocted by his cooking staff in Wigbeth Dorset in 1875 and served to Anthony Ashley Cooper, 7th Earl of Shaftesbury at a hunting ball, in wimborne st giles. Lemon curd can also have whipped cream folded into it for such uses as filling cream puffs.
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