Appears in

Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

Fruit curds are very thickly set egg and fruit custards that keep for an extended period of time in the refrigerator. See custard. Generally made with acidic fruits, particularly citrus, they are eaten on bread as a spreading preserve and used as fillings for tarts or in composite desserts such as lemon meringue pie (lemon curd) or key lime pie (lime curd). Egg yolks, sugar butter, and fruit juice are stirred constantly over a bain-marie or double boiler at gentle heat until a thick set is achieved, then used either immediately or packed into jars and sealed for later use.