La Cuna Lemon Curd

TASTING NOTES FROM THE CURATOR

The La Cuna Lemon Curd will fill your nose with an incredible aroma, and your palate with brilliant flavor. This citrus dessert spread is smooth and creamy, with a rich texture. It’s sweet, but with a distinct and zippy tartness.

PREPARATION AND PAIRINGS

Lemon curd is amazingly versatile, and this one is so good, you’ll want to use it all the time. You can use it as a spread for scones and breads, and as filling for your cakes, tarts, crepes, and pastries. It’s also a great alternative to blueberries and strawberries as topping for cheesecakes and meringues. Swirl it into your ice cream or yogurt, or fold it into your whipped cream. You can give your thumbprint cookies a nice citrus twist by using La Cuna Lemon Curd to fill in the “thumbprint” instead of chocolate.

FOR LOVE OF LEMONS

Lemon curd is a dessert spread that is usually made from citrus fruit, such as lemons, limes, or oranges. It originated in 19th century England, and was an actual curd. Lemon would be used to acidify cream and form curds, which were then separated from the whey with a cheesecloth.

Modern lemon curd is now made with the addition of butter and eggs, and has a more of a velvety custard consistency.

Storage Instructions

Store unopened containers of pâté in a cool, dry panty. Once opened, pâté will keep three to four days in the refrigerator. It can also be frozen for up to two months, though we recommend you consume it as soon as possible!