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200 gr - England Lemon Curd! History tells us lemon curd started as a curd - lemon acidulating cream forming curds that were then separated from the whey via cheesecloth. Thankfully the modern version involves lots of lemon, butter and sugar and it is smooth not lumpy! The bits of lemon zest give this otherwise super-smooth lemon curd something extra special! Perfect on toast for your afternoon tea, or use it to fill little pastry cups and top with whipped cream for a quick and delicious pot-luck dessert.