Stonewall Kitchen Curd, Lemon

Stonewall Kitchen Curd, Lemon

Stonewall Kitchen

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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, super fine sugar and fresh lemon juice and cooked until silky smooth, we
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Pure Cane Sugar, Egg Yolks, Unsalted Butter (Milk), Water, Lemon Juice Concentrate (Sodium Bisulfite - Preservative), Soy-Lecithin, Mixed Tocopherols, Sodium Benzoate (Preservative), Citric Acid.


Refrigerate after opening.

Always refer to the actual package for the most accurate information