Definition of the word lemon curd

The term "lemon curd" originated in 19th century England as a variation of leMON JELLY, a popular dessert during that time. The key difference between the two is that curd is thicker and has a creamier consistency than jelly. In its simplest form, lemon curd is made by incorporating lemon juice, sugar, and butter into eggs, resulting in a rich and tangy spread that pairs perfectly with biscuits, scones, or cakes. Its production involves a process known as "curding," which involves whisking the mixture constantly until it thickens and coats the back of a spoon. The exact origin of the term "curd" is debated, but it's likely that it references the curdling process that happens when the acid in the lemon juice reacts with the eggs, creating a similar texture as that of cheese curds. Some theories suggest that the name "curd" may also have originated from the Old English word "ciord," which meant "curd" in the sense of denoting cheese. Regardless of its origins, the popularity of lemon curd continued to grow over the years, and it became a staple ingredient in classic British dishes like Victoria sponge cakes and trifles. Today, lemon curd is enjoyed in many different variations, with flavors including lime, orange, and passionfruit increasingly popular, thanks in part to the growing trend of fusion cooking.