Curd

Curd refers to a tangy cream of British origin binding citrus juice or fruit puree with eggs, sugar and butter, cooked gently until it thickens. Lemon curd remains its most widespread version. Smooth and glossy, it fills tarts, verrines and layer cakes, or serves as a bright, fruity insert at the heart of entremets. Setting occurs as the eggs coagulate around forty percent below boiling.