Lemon filling and spreads, read more on my sub stack
Hi everyone! If you're anything like me, you probably adore the bright, zesty flavor of lemon in desserts. But with so many options like lemon curd, lemon posset, lemon jam, and even lemon custard, it can get a little confusing, right? I used to wonder, "what exactly is the difference and which one should I use?" Well, after some experimenting and a bit of food science digging, I'm excited to share my go-to guide for these delicious lemon fillings! Let's start with the big players often compared: Lemon Curd vs. Lemon Posset. Lemon Curd is probably the most popular, and for good reason! It’s wonderfully tangy and rich. The science behind it is fascinating: it's gently cooked with eggs, sugar, lemon juice, and butter, allowing the proteins in the egg to thicken just enough. This gives it that luxurious, smooth, and spreadable texture we all love. I find it absolutely perfect for filling tarts, spreading on scones, layering in cakes, or even making the most incredible lemon meringue pies. If you're looking for a strong, vibrant lemon tangy flavour, curd is usually your best bet. Then there's Lemon Posset. This one always surprises people because it's so simple yet elegant! Unlike curd, a classic lemon posset usually skips the eggs and starch. It’s typically made with just cream, sugar, and lemon juice. The magic happens as the acid in the lemon causes the cream to coagulate slightly as it cools. This process gives you that thick, velvety texture, almost similar to a curd but without the eggs. It creates a luscious creamy texture that's lighter than curd, making it fantastic as a standalone dessert in little ramekins, or as a delicate topping for fresh berries. What about Lemon Jam or Lemon Spread? Some of you might be wondering if E.D. Smith lemon spread is the same as lemon curd. Generally, lemon jam or spread is cooked with sugar, and often pectin, which forms a gel. This creates a glossy, smoothable spread that's usually firmer and less rich than a curd. It's fantastic on toast, pancakes, or swirled into yogurt. While some commercial 'lemon spreads' might be very similar to curd, traditional jam has a different texture profile due to the gelling agents. And let's not forget Lemon Custard or the filling for a Lemon Square. If you're talking about a baked lemon custard, like the kind you find in a lemon bar or pie, this often uses whole eggs and is baked, so it's slightly lighter than a traditional lemon curd and might have a less tangy flavour once set. It results in a firmer, sliceable texture, perfect for holding its shape in baked goods. So, if you've got "all these lemons" and are wondering "what do I do with all these lemons for dessert?" here’s my quick guide: For intense tang and richness: Go for lemon curd. Ideal for tarts, cakes, and filling delicate pastries. For elegant simplicity and creamy texture without eggs: Choose lemon posset. A perfect light dessert on its own. For an easy, everyday spread: Make or buy a lemon jam or lemon spread. Great for breakfast or snacks. For firm, baked desserts: Opt for lemon custard (like the kind in lemon squares). It holds its shape beautifully. I hope this helps you navigate the wonderful world of lemon fillings! Knowing these differences totally changed how I approach my lemon desserts, and I'm sure it will for you too. Happy baking!
























































































Thank you for this!