Fortnum & Mason Lemon Curd
- Only at Williams Sonoma
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A purveyor of the finest English culinary goods since the 1700s, Fortnum & Mason is famous for their teatime treats – like this light, velvety lemon curd. It's crafted the old-fashioned way using the very best ingredients, including free-range eggs and fresh creamery butter. Aromatic Sicilian lemon juice gives the luscious curd its bright, tangy-sweet flavor. Enjoy this classic British lemon curd for breakfast or afternoon tea, spread on toast, scones or crumpets.
- 7 oz.
- Made in the UK.
- Available in the United States exclusively through Williams Sonoma.
- Cane sugar, free range eggs, butter (milk), Sicilian lemon juice concentrate, gelling agent pectin, natural flavoring: lemon oil.
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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
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Rated 5 out of 5 by butterscotch from Worth the wait! I've sampled almost every lemon curd available to me now, and this is my favorite, even eclipsing my own homemade - and I cook and bake for a living, so that's saying something! Thick, almost to caramel sauce consistency, very rich, and just sweet enough to balance the lemon. When I originally ordered it, the curd was backordered, and did not ship until a month after the projected restock date, but ultimately it was worth the wait. One star for the accurate ship date, but 10 stars for the curd.Date published: 2018-10-03