[Sca-cooks] lemon curd

[Susan Fox-Davis]

A comparison between commercial lemon curds:
http://www.detnews.com/2002/food/0211/17/c09-9821.htm
but nothing is better than home-made, in my ever-humble opinion.

The process of making Lemon Curd is an acid-fat emulsion not unlike the 
making of Hollandaise Sauce, so my gut-level guess is that it's no earlier.

As usual, it's MAW-BAH [Me At Work, Book At Home] so if someone could 
look in Mrs. Beeton's under "Lemon Cheese" as well as Lemon Curd, there 
might be something there.  Or I'll check later in the day.

Selene Colfox
selene at earthlink.net


Phil Troy/ G. Tacitus Adamantius wrote:

>
> C) the earliest written recipe anybody on this list could find for the 
> custard/preserve version of lemon curd was late 19th, early 20th 
> century, and universal shock was expressed when it was pointed out 
> that no lemon curd recipe or reference appears in Mrs. Beeton's Book 
> of Household Management. Although that may simply underscore the 
> Scottish side of its roots, but with Victoria on the throne at the 
> time, these would have been more likely stressed than de-emphasized.
>
> Adamantius