One of the earliest mentions of the term lemon curd goes back to 1844 in The Lady’s Own Cookery Book by Lady Charlotte Campbell Bury.
The recipe was quite different to the one we know today because the original lemon curd was literally that; lemon acidulating cream to form curds which could then be separated from the whey through a cheesecloth.
Fast forward some 80 years or so and Lemon Curd has developed into a spread that consists of lemons, sugar, egg and fats (butter or margarine) which is the one we all grew up with. We make our curds with margarine as we want to allow those with dairy intolerances to still enjoy this yummy preserve.
