[5] Other flavor variations include passion fruit (or lilikoi),[6][7] mango,[8] and berries such as raspberries,[9] cranberries or blackberries.

[11] Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a bolder, fruitier taste.

[13] In late 19th- and early 20th-century England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries, and tarts.

[14] Contemporary commercially made curds remain a popular spread for bread, scones, toast, waffles, crumpets, pancakes, cheesecake,[15] or muffins.

Lemon-meringue pie—made with lemon curd and topped with meringue—has been a popular dessert in Britain, Canada, Australia, and the United States since the nineteenth century.