Lemon curd dates back to at least the early 19th century in England, but it’s changed a whole lot since then. It started not as the velvety, creamy confection we know and adore today. Rather, it was cream curdled (get it?) with the addition of lemon juice, then separated from the whey through cheesecloth.
Nowadays fruit curds resemble jams much more than cheeses. Curds differ from custards (like pastry cream) in that they hinge on fruit juice versus dairy, which makes them more tart and zingy affairs, though they are just as smooth and silky.
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