Curds are intensely flavored fruit butters. In late 19th and early 20th century England, lemon curd was traditionally served at afternoon tea with scones or bread as an alternative to jam. Prepared with fresh lemon, lemon zest, lemon puree, lemon peel and lemon oil, this classic curd is smooth, tangy and irresistibly aromatic. Butter and eggs give it a creamy richness that's the perfect complement to toast, muffins and scones, and ideal for spreading on cake layers and filling cupcakes. Fold it into whipped cream to create a frothy dip for fruit and ladyfingers.
Net Wt. 11 oz. (311g)
Ingredients: Eggs (Whole Eggs, Citric Acid), Cane Sugar, Water, Butter (Milk), Lemon Puree (Lemon Juice Concentrate, Water, Lemon Pulp Cells, Lemon Peel, Lemon Oil), Tapioca Starch, Sulfiting Agent (for Color Retention)
Made in a facility that handles peanuts, tree nuts, eggs, milk, wheat, fish and soybeans.