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Digital Subscriptions > Delicious Magazine > April 2016 > FRUIT CURDS




Lemon curd is an old favourite for good reason. When the balance is right, it’s a perfect harmony of sweet and tart – but when it’s wrong, it can end up being a bitter mess.

Fruit curd has an unfair reputation for being difficult to make but it’s really just custard made with fruit instead of milk or cream.

The sunshine yellow of lemon curd brightens up breakfast, but it doesn’t have to be lemon – any punchy flavour is good, and the method is the same for all curds. Bake with them or slather them on toast.

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About Delicious Magazine

Celebrate spring with delicious. magazine this April. Enjoy Felicity Cloake’s perfect menu, Valentine Warner’s gin-based recipes, The Ivy’s classic shepherd’s pie, cheese-free vegetarian recipes and top curries from around the world. For baking inspiration, try Mary Berry’s afternoon tea, Chetna Makan’s pistachio and cardamom cake or a zesty lemon scone. And to top everything, there’s a 16-page bread special with our 10 best bread recipes.
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