Lemon Curd with Australian Vanilla
Sweet, smooth and properly lemony. We make it with fresh lemon juice, real Australian butter and pasture-raised eggs from Little Farm Eggs in Pingelly, WA, then add vanilla seeds from Far North Queensland to soften the sharp edges into something velvety.
How to use it: Spread it thickly on warm toast, dollop it onto meringues, layer it through a cake, or fill tart shells for an easy lemon tart.
Small-batch, gluten-free and made without preservatives. Made in WA.
Refrigerate after opening and use within 7 days.
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