Top Pick Of The Week

July 21, 2009

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Raspberry Curd

This light, luscious and easy dessert of miniature tarts was made by spooning Curdelicious raspberry curd into a Clearbrook Farms tartlet shell. Photo by Hannah Kaminsky | THE NIBBLE.

WHAT IT IS: Top-quality fruit curds.
WHY IT’S DIFFERENT: They’re made in small batches, and have a delightful raspberry curd in addition to the citrus flavors.
WHY WE LOVE IT: The line tastes better than most lines of curd we’ve sampled—particularly the lime, orange and raspberry flavors.

Page 2: Flavors Of Fruit Curd
(Lemon, Lime, Orange & Raspberry)

This is Page 2 of a two-page article. Click on the black links below to visit other pages.



Flavors Of Curdelicious Fruit Curd

Curdelicious currently makes four flavors of fruit curd.

  • Lemon Curd. The traditional best seller is tasty, although we miss the extra zest that we get in some other lemon curds.
  • Lime Curd. A charming change from the traditional lemon curd, lime curd has all the tang and to lime fans, a more alluring flavor profile.
  • Orange Curd. Redolent of fresh orange juice, this orange curd is not only charming, it’s a delightful surprise that lacks the tartness of the lemon and lime curds. Think of it as a universally appealing cake filling and gift item.
  • Raspberry Curd. With its beautiful deep red color and a flavor of lush raspberry purée, this raspberry curd is another surprise, and the first jar to empty in our tasting.

Raspberry Curd
Curdelicious Raspberry Curd has the color and the vibrant flavor of fresh raspberries. Photo by Corey Lugg | THE NIBBLE.

Fruit Curd

Four flavors of curd “shooters.” You can serve these
as a dessert course (topped with whipped cream or
crème fraîche as an option), or add single spoons of
curd to a plate of assorted desserts or petit fours. Photo by Hannah Kaminsky | THE NIBBLE.


Serving Suggestions

You won’t run out of ways to use these fruit curds, but here are some starters.

  • Breads: Use instead of jam on croissants, muffins, scones and toast.
  • Breakfast Foods: Top pancakes and waffles. Garnish hot cereal. Mix into yogurt.
  • Cakes & Cookies: Garnish simple cakes and breads like pound cake, lemon poppyseed cake, carrot cake and zucchini bread. Fill layer cakes; drizzle curd over the top as a glaze. Scoop out the center of cupcakes before frosting and add a “surprise” of curd (place a cap of cake over the curd before frosting). Make cookie sandwiches or “cake sandwiches,” using thin slices of pound cake to make “tea sandwiches” of cake and curd; crème fraîche optional (we adore these with tea!).
  • Other Desserts: Fill crêpes. Top fruit salad. Use instead of dessert sauce to make ice cream parfaits. Fill tart shells or meringue shells. Serve “curd shooters” as we’ve done in the photo at left. If you think the curd is too tart for your guests, add a dab of sweetened whipped cream.

If you have other favorite uses for curd, use the Contact Us link on this page to let us know. Fruit curd is more than delicious; it’s Curdelicious.

—Karen Hochman


Fruit Curd in Lemon, Lime, Orange & Raspberry


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Orange Curd
Curdelicious Orange Curd brims with the flavor of fresh orange juice. Photo by Corey Lugg | THE NIBBLE.

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