![]() Because I enjoy traveling so much more without the burden of a huge, heavy suitcase or backpack to lug around the globe - and because a friend recently mentioned that she needed to learn how to pack lightly - I thought that I’d impart a few packing tips. This week I’m switching gears to discuss another passion of mine, travel. Earlier this month I returned to Canterbury, England high school students and English majors might recognize as the pilgrims’ destination in …įood fans, hold onto your forks and knives. A travel-inspired dessert Similar to most of my recipes, this cake originated from a trip. ![]() Although the ingredients had changed, the name remained the same. This new version consisted of eggs, lemon juice, sugar and butter and had a velvety texture. By the late 1800s modern lemon curd had entered the kitchen. What remained was lemon-flavored curds or lemon curds. The watery part of this mixture, the whey, was drained off. ![]() So, how did this British creation end up with such a misleading name? The curd in “lemon curd” In its earliest form lemon curd was the result of mixing lemon juice with cream. Lemon curd has a smooth, thick and creamy feel and sweetly tart taste. True curds possess a rubbery and sometimes grainy texture. By definition, curd is the semi-solid created when acid is added to milk. ![]() For such a delicious topping, lemon curd has been cursed with a rather unappetizing name. ![]()
0 Comments
Leave a Reply. |