Lemon curd is a spread that originated in the United Kingdom.
Think of the taste of a lemon tart.
That refreshing lemon scent with a gentle sweetness, it is a taste that everyone loves to spread on bread, scones, and add to yogurt.
A miraculous encounter between a lemon full of flavor grown on an island in the Seto Inland Sea without using pesticides and domestic grass-fed butter.
The additives that adjust the taste to convey the deliciousness of Setouchi lemon are
We don't use it at all.
It takes a lot of time, but each time I shave off the peel of the lemon, squeeze the juice, and use the thin peel to remove pectin.
All materials are carefully made by each producer and use only natural ingredients.
I can't make a lot of them at once, but I make them with the highest priority on deliciousness.
Lemon cream is a vegan type of lemon curd.
Organic coconut oil and organic soy milk enhance the scent of Setouchi lemons grown without the use of pesticides.
The fluffy mousse-like texture for the first time is very popular with both men and women.
AKEMILEMON is a craft brand of lemon curd.
In fact, most of the zest is not used to make lemon curd.
I came up with the idea of making a jam that feels like a lemon bite.
The only ingredients are lemon with plenty of flavor in Setouchi and millet sugar from Kikai Island. It's because it's simple that the work comes out in the taste. Starting with the extraction of pectin, the bitterness is carefully removed, and the sugar content is raised by boiling it down thoroughly. Everything is done by hand.