Woah - way too sweet for me!
j
The recipe I posted upthread is not difficult, and doesn’t require anything more than a pan and a whisk. (If you do it, it’s a much slower cook when I do it than when Delia does it - possibly because she’s braver when it comes to heating up).
j
That would depend on the quantity of sugar, wouldn’t it? You wouldn’t know without at least looking at the recipe.
Fair point.
j
Isn’t lemon/lime curd basically the filling of a lemon meringue/key lime pie? They’re fairly well-known in the U.S.
That’s also how I make it, but I wouldn’t want to recommend it to everyone and then have them upset if it gets overcooked.
That’s how i make it, too, but it involves whisking continuously for ages and ages.
Yes, they are, but outside of use as a pie filling, those curds don’t get used much as a topping/spread here, which seems to be a big part of how they’re used in other countries.
Does it ever! Delia says 7-8 minutes. I’ve never done less than 15 minutes.
j
Canadian here.
I used to go to an ice cream shop that had (purple) grape-flavoured ice cream. I would order an ice cream float with grape ice cream and Sprite.
I’ve seen cherry/sour cherry jam in the grocery store’s “international” section. I used to buy Turkish sour cherry jam when I was single (to try something new and also because it was relatively cheap).
Yeah, many/most Polish/Eastern European groceries (very common here in Chicago; I know not so much elsewhere) will have sour cherry jam. You’ll also find black and red currants jam/preserves, which are delicious. When we’d go to Poland back in the communist times, black currant juice was my favorite. It and its tarter sister red currant are under-appreciated here.
It’s similar, but lemon curd is usually thicker and sweeter with a more concentrated flavour - it’s a preserve, used in the same way as jam or marmalade - you probably wouldn’t want to eat it directly with a spoon as you would the filling of a lemon meringue pie.
Well, I might - I’ve been known to eat Nutella with a spoon - but I get that most people wouldn’t.
I always think of it as a spread for toast.
Right. My lemon curd becomes pie filling after thinning it with whipped cream. The filling in lemon meringue pie is thinned with corn starch and water.
Not sure how well known, but I can buy some in the shop just 5 minutes’ walk from here. I think I’ve only seen lemon curd and orange marmalade at my branch. Maybe they also have the passion fruit curd which I found on the website. Both curds are made in Essex. Link to the description for lemon.
I made lemon curd in a cooking class, but have never made it on my own. I’ve also made a number of lemon meringue pies. Lemon curd is not the same as the lemon filling for a lemon meringue pie.
Wow, this thread took off! And is now wandering happily along, fine by me.
I really was amazed at how unfavored grape jelly is internationally – it’s such a “of course I ate it as a kid” for Americans.
Of course I know that flavor perceptions do vary widely. Long ago we hosted a British exchange student, and I still remember how appalled she was the first time she tasted Root Beer. “It tastes like medicine” she exclaimed. Apparently wintergreen is a common masking flavor in nasty children’s liquid medicines over there, the way they dump that horrible fake cherry into kid’s cough medicines here. Hmm. Maybe that’s why I’ve never been able to enjoy “cherry” flavored candies, even though I love real cherries? Never made that connection before.
Oh, and what’s with it with the cooks on British Baking and rose and lavender oils? Don’t you guy know that flowers are to be SMELLED, not eaten??
I presume you’ve never eaten wild violets. My husband’s always searching for them during spring.
And even he ate the lavendar and lemon loaf I made a few years back.
Both Americans, not Brits. 
But I guess we’re already weird as neither of us grew up eating grape jelly.
I had a similar reaction. More like mouthwash than medicine, but yeah…
For some reason, probably the name, I expected it to taste more like dandelion & burdock. But it did not.
It’s the wintergreen in it that Europeans (at least) associate with medicine.