Glossy lemon curd, bright enough to wake up any scone.
Lemon Curd is a bright yellow.
It can be described as bright, light, luminous and highly saturated.
Set in black, because black reads best on it.
Fruit curd is a dessert sauce, prepared similarly to custard but with fruit juice instead of milk or cream. It is usually, though not always, made with citrus fruit. Curds are often used as fillings and spreads in cakes, pastries, tarts, and other desserts.
Read on WikipediaThe lemon is a species of small evergreen tree in the Citrus genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called lemon.
Read on WikipediaCurd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also automatically produce curds, and sour milk cheeses are produced this way.
Read on WikipediaLemon or lemon-color is a vivid yellow color characteristic of the lemon fruit. Shades of "lemon" may vary significantly from the fruit's actual color, including fluorescent tones and creamy hues reflective of lemon pies and confections.
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