egg yolks in a starch-thickened pie filling are
heated all the way to the boil.
Fruit Curds Fruit curds — lemon curd is the
most common — can be thought of as a kind
of cream in which the place of milk is taken
by fruit juice, usually enriched with butter.
(They may have begun as a sweetened version
of creamy eggs scrambled with fruit juice; see
p. 86.) Fruit curds are meant to have a
spoonable consistency that works well as a
filling for small pastries or a breakfast spread,
and must be sweet enough to balance the
acidity of the juice. They therefore contain no
flour, more sugar, and more eggs than do milk
creams, typically 4 eggs (or 8 yolks) and a cup
or more of sugar for a half-cup of butter and a
half-cup of juice (375 gm sugar per 125 ml
each of butter and juice).
Egg Foams: Cooking
with the Wrist