From The Food Encyclopedia by Jacques Rolland and Carol Sherman
1. the coagulated fats and other solids produced from milk by the addition of rennet and natural ripening. 2. a sweet preserve made with sugar, water, eggs, butter, cream, pectin and a fruit flavoring (often citrus juice and/or zest). Lemon and lime curd are two of the most popular types, used as a spread on bread or baked goods or as a filling for pies or tarts.
