Trio of fruit curds

200ml jars

Selection of fruit curds

Fruit, butter, sugar and eggs are slowly cooked to make these delicious breakfast curds. Add to the middle of a cake, spread on toast or mix with yoghurt…. the possibilities are endless.


All made in house with local eggs from Kingston smallholding

Store in the fridge for up to 2 weeks

Lemon curd was first made in the mid 1800s but it was very different to today’s version. Back then it would have just been lemon added to cream to acidulate and form curds. They could then be separated from the whey by passing through a cheesecloth.


Lemon, Passionfruit, Yuzu

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