I like to think of curd as if it were pudding in a jar.Since Citrus season is here, it’s time to make curd. Fruit curd makes a delicious dessert spread.
The basic ingredients are eggs, sugar, butter, fruit juice and zest – which are gently cooked together until thick. The toughest part is trying not to make scramble eggs as you temper the ingredients. If done right, you will have a soft, smooth, intensely flavored spread. Some recipes use only the yolk and others use the whole egg. In the 19th and early 20th century, in 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. Homemade lemon curd was usually made in small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of modern canning methods and the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents. Curds are different from pie filling or custards in that they contain a higher proportion of juice and zest, which gives them a brighter, more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own. All In A Jar uses only the freshest ingredients, no preservatives, no cornstarch or flour. If you or someone you know has a lemon, lime or orange tree with a lot of juicy fruit waiting to be picked then book a private canning class and go home with all the jars you make.
My favorite way to eat curd is spread on a tart with some fresh fruit placed around the out side.
See you in class