Lemon curd sits in a fascinating culinary zone. It’s neither jam nor custard, yet it holds its own as a spread in British tea culture and a filling in French patisserie. It is the great cross-cultural translator of citrus joy.
Think of it as the Jane Austen of condiments: refined, a little sharp, and always appropriate for afternoon tea. It also has a surprising affinity with American classics, pairing beautifully with a fluffy buttermilk biscuit or a graham cracker crust.
Fun Fact: Commercially made lemon curd often uses pectin instead of extra egg yolks for stability. This makes it more forgiving for baking, as it won’t curdle under heat as easily as the homemade version.
