Lemon curd's modern makeover

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Related tags: Vitamin c, Citrus, Orange, London

The traditional British staple lemon curd has been given a modern makeover to meet demand created by its 'resurgence' on London's restaurant scene

Fuerst Day Lawson (FDL) has created and launched a new range of curds for today's modern restaurant chefs and retailers.

The new premium curds are designed for use in yogurt preparations, ice cream ripples or as an inclusion in bakery fillings.

FDL has increased the range to fit modern trends with flavours such as Blood Orange, Blackcurrant, Lime, Lemon and Passionfruit.

Products fit with retailers' desires for free-range egg and provenance. The FDL Classic Lemon Curd uses Sicilian Lemon Juice and Sicilian Lemon Oil from exclusive suppliers within the FDL Group.

The FDL curds are designed for use in high-fat and acidic conditions, and can be used to produce a premium simple lemon drizzle cake or as a sauce-based inclusion in bakery. They can also be used as a fruit preparation for a luxury yogurt or as a topping for a cheesecake.

Contact: Fuerst Day Lawson
www.fdlworld.com

Related topics: Bakery, Cereals and bakery preparations

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