Charlotte Brown’s Lemon Curd


A real luxury, with very intense flavour. I make this to my mother’s recipe. No preservatives, so must be kept cold.



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On toast, croissants or brioche,for tarte au citron , cake filling or lemon meringue pie, or in place of butter for a lighter bread and butter pudding. Many people just eat it with a teaspoon…


Pears, brown sugar, cider vinegar, dried figs, apples, shallots, orange juice, lemon juice, cinnamon, cardamom, mace.

Nutrition Information

Sugar, lemons, eggs, unsalted butter.