Reduced Sugar Lemon Curd
Ali’s Lemon Curd, also called Lemon Honey, is made using a traditional family recipe
with only four ingredients: butter, sugar, free range eggs and spray free lemons. As itcontains no preservatives it should be kept in the fridge after opening. There, it will keep for months – but only if you hide it, as it is rather addictive!
Saffron Curd is made with saffron from Wynyard Estate in Roxburgh. This Central Otago saffron is in a class well above its imported counterparts as it is fresh and intoxicatingly aromatic. The world’s most expensive spice adds a rich fragrant note to the traditional recipe.
Those who are concerned about their sugar intake can be assured that the Reduced Sugar Curd has 75% less sugar than the other varieties in Ali’s range. At the same time it retains the lemony luxury associated with Lemon Curd, but without the associated guilt trip!
Enjoy on toast and muffins, or spoon into sweet short pastry cases, top with meringue and brown in the oven, or substitute meringue for whipped cream for a cold dessert treat. Served as a topping on muesli and Greek yoghurt it will transform an everyday breakfast into a heavenly repast.
For more ideas see the recipe section.
Ali’s Lemon Curd, also called Lemon Honey, is made using a traditional family recipe
with only four ingredients: butter, sugar, free range eggs and spray free lemons. As itcontains no preservatives it should be kept in the fridge after opening. There, it will keep for months – but only if you hide it, as it is rather addictive!
Saffron Curd is made with saffron from Wynyard Estate in Roxburgh. This Central Otago saffron is in a class well above its imported counterparts as it is fresh and intoxicatingly aromatic. The world’s most expensive spice adds a rich fragrant note to the traditional recipe.
Those who are concerned about their sugar intake can be assured that the Reduced Sugar Curd has 75% less sugar than the other varieties in Ali’s range. At the same time it retains the lemony luxury associated with Lemon Curd, but without the associated guilt trip!
Enjoy on toast and muffins, or spoon into sweet short pastry cases, top with meringue and brown in the oven, or substitute meringue for whipped cream for a cold dessert treat. Served as a topping on muesli and Greek yoghurt it will transform an everyday breakfast into a heavenly repast.
For more ideas see the recipe section.
Ali’s Lemon Curd, also called Lemon Honey, is made using a traditional family recipe
with only four ingredients: butter, sugar, free range eggs and spray free lemons. As itcontains no preservatives it should be kept in the fridge after opening. There, it will keep for months – but only if you hide it, as it is rather addictive!
Saffron Curd is made with saffron from Wynyard Estate in Roxburgh. This Central Otago saffron is in a class well above its imported counterparts as it is fresh and intoxicatingly aromatic. The world’s most expensive spice adds a rich fragrant note to the traditional recipe.
Those who are concerned about their sugar intake can be assured that the Reduced Sugar Curd has 75% less sugar than the other varieties in Ali’s range. At the same time it retains the lemony luxury associated with Lemon Curd, but without the associated guilt trip!
Enjoy on toast and muffins, or spoon into sweet short pastry cases, top with meringue and brown in the oven, or substitute meringue for whipped cream for a cold dessert treat. Served as a topping on muesli and Greek yoghurt it will transform an everyday breakfast into a heavenly repast.
For more ideas see the recipe section.