Ingredients: glucose-fructose syrup, water, sugar, margarine, modified maize starch, whole dried egg, pectin, citric acid, lemon oil, acetic acid, acidity regulator, colour
Lemon curd is available in the US, but isn’t widely eaten in the ways that it is in the UK. It is used mostly as a filling for cakes in the US, but here it is eaten in cakes or also eaten on bread or toast, like you would use jam or jelly. I never had lemon curd in the US, so I don’t know if the stuff there is exactly the same, but I think it’s close. (I have a cookbook here that has a recipe for “Yorkshire Curd Tart” but my dyslexia always reads it as “Yorkshire Turd Cart”. Because of that, I frequently refer to this stuff as Lemon Turd.)
It is a pale yellow color and smells lemony. It is smooth and easily spreadable. It looks like something that would be lovely in the middle of a white cake. But to me, it doesn’t look like something that should go in a sandwich. But here goes anyway.
It’s actually pretty good on bread. It is extremely sweet and sugary, but not much worse than most jams or jellies. The texture is nice and smooth and it has just enough lemony flavor to make it really good. It’s not too sweet to the point of being sickly sweet. The acidic lemon flavor makes it quite nice. (In fact, after the official test tasting, I had lemon curd on toast for breakfast several times.)
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