Lemon Curd

When we say "lemon curd", we immediately think of our favorite lemon meringue pie. We always pronounce these words with an enthusiastic mien. With our Lemon Cream, we found how to put lemon pie in all desserts! To spread on pancakes, to incorporate into a brioche, in a verrine, in a rolled cake... lemon tart is everywhere!

On pancakes, in an éclair, macaroons, tiramisu, verrines, in the bottom of a tartlet, in the heart of a muffin...


  • Cane sugar (EU and non-EU origin), 13% lemon juice, water, concentrated butter (MILK), pasteurized liquid whole EGG, pasteurized EGG yolk powder, gelling agents (fruit pectin, agar-agar), emulsifier: SOY lecithin, lemon essential oil 0.2%.
  • Energy: 1537kJ / 364kcal; Fat: 8.7g, of which fatty acids: 5.4g; Carbohydrates: 69g, of which sugars: 61g; Protein: 1.8g; Salt: 0.07g
  • Click here to see the recipes

natural ingredients


Hérault (France)

#let's savor together