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Pam Corbin and Thursday Cottage, they’ve been making lemon curd for 30 years and boy what fine curd it is! The perfect consistency to dollop on tarts, spread on toast and even use as a glaze in cooking.
Sugar*, Pasteurised Free Range Egg*, Pasteurised Free Range Egg Yolk*, Butter* (Milk*, Salt), Lemon Juice Concentrate* (4%), Lemon Juice* (3%), Acidity Regulator: Citric Acid, Gelling Agent: Citrus Pectin, Lemon essence*, Lemon zest*.
* = produced to organic standards
For allergens including cereals containing gluten, see ingredients in bold.
Nutritional Information per 100g/ml
Energy (kJ): 1530
Energy (kcal): 363
Protein (g): 3.4
Carbohydrate (g): 59.0
of which sugars (g): 59.0
Fat (g): 12.0
of which saturates (g): 6.5
Salt (g): 0.0
Store at ambient temperature. Refrigerate once opened and consume within 4 weeks
Food contact material: Glass (Recyclable - Check local facilities)
Lid/Cap: Coated steel (Recyclable - Check local facilities)
Sleeves/wraps/seals: Cardboard (Recyclable - Check local facilities)
Contains BPA: No