Definition of lemon curd

lemon curdnoun

mứt chanh

/ˌlemən ˈkɜːd//ˌlemən ˈkɜːrd/

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.

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Example:
  • The tangy lemon curd was the perfect accompaniment to the flaky pastry of the lemon tart.

    Kem chanh chua là món ăn kèm hoàn hảo với lớp vỏ bánh tart chanh mềm mại.

  • The cheesecake was swirled with creamy lemon curd, adding a zesty burst of flavor.

    Bánh phô mai được phủ một lớp kem chanh béo ngậy, tạo thêm hương vị thơm ngon hấp dẫn.

  • I spread a generous amount of lemon curd on my freshly baked scones, making them irresistibly delicious.

    Tôi phết một lượng lớn kem chanh lên những chiếc bánh scone mới nướng, khiến chúng trở nên ngon không thể cưỡng lại.

  • The lemon curd was so decadent that it could have been mistaken for custard, lending a velvety texture to the desserts.

    Kem chanh có hương vị rất hấp dẫn đến nỗi có thể bị nhầm là kem trứng, mang đến kết cấu mịn màng cho món tráng miệng.

  • Drizzling the lemon curd over the pound cake served as a delightful contrast to its richness.

    Rưới nước sốt chanh lên bánh pound tạo nên sự tương phản thú vị với vị béo ngậy của bánh.

  • The lemon curd purée added a luscious tang to the cocktail, making it the perfect beverage for a sumptuous afternoon tea.

    Sốt chanh xay nhuyễn tạo thêm hương vị thơm ngon cho ly cocktail, khiến nó trở thành thức uống hoàn hảo cho bữa trà chiều xa hoa.

  • The lemon curd muffins were heavenly, with a zesty taste that left a lingering tanginess in my mouth.

    Bánh nướng xốp chanh dây thật tuyệt vời, với hương vị thơm ngon để lại dư vị chua chua trong miệng.

  • The lemon curd filling was so smooth that it blended seamlessly into the tart's buttery crust, elevating the dessert to a gourmet level.

    Phần nhân chanh dây mịn đến mức hòa quyện hoàn hảo với lớp vỏ bơ của bánh, nâng tầm món tráng miệng này lên tầm cao của một món ăn hảo hạng.

  • The lemon curd had a slight bitterness that mellowed out nicely as it was heated, intensifying the tartness and attracting salivation.

    Kem chanh có vị đắng nhẹ, dịu đi khi được đun nóng, làm tăng thêm vị chua và thu hút nước bọt.

  • Following the expiration date, the lemon curd became grainy and separated, rendering it unusable, but before that point, it was a source of pure sensory delight.

    Sau ngày hết hạn, kem chanh sẽ bị vón cục và tách ra, khiến nó không thể sử dụng được, nhưng trước thời điểm đó, nó là nguồn cảm giác thích thú thuần túy.