Stonewall Kitchen Lemon Curd
In early 20th century England, homemade lemon curd was traditionally served with breads or scones at afternoon tea as an alternative to jams and as a filling for cakes, pastries and tarts. Made from beaten egg yolks, superfine sugar and fresh lemon juice and cooked until silky smooth - we love serving it according to tradition and also use it as a topping for fresh berries.
- Company Classic
Pure Cane Sugar, Egg Yolks, Unsalted Butter (Milk), Water, Lemon Juice Concentrate (Sodium Bisulfite-preservative), *Soy Lecithin, Mixed Tocopherols, Sodium Benzoate (Preservative), Citric Acid
Contains Sulfur Dioxide and Sulfits,Eggs and Their Derivatives,Soybean and its Derivatives,Milk and its Derivatives.
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