Fuerst Day Lawson

A New Twist on Tradition – The Revival of the Lemon Curd

The word Curd has seen a complete ressurgance in the London Restaurant scene and is making leaps into the retailers for the summer 2012 season. For decades Lemon Curd has been a staple of the british breakfast table and seen as an old favourite in a lemon cake for the Women Institute – And now Lemon Curd is back with a punch!

Fuerst Day Lawson has launched a new range of Curds for use in yoghurt preaparations, ice cream ripples or as an inclusion in bakery fillings. Adding a new twist to any client development, FDL has premiumised and increased the Curd range to fit with current restaurant and chef trends by launching Curd flavours such as Blood Orange, Blackcurrant, Lime, Lemon and Passionfruit.

The products fit with retialer desires for free range egg and provenance – One example being the FDL Classic Lemon Curd which uses Sicilian Lemon Juice and Sicilian Lemon Oil from exclusive suppliers within the FDL Group. The FDL Curds perform especially well in high fat and acidic consitions, and offer luxury to a simple lemon drizzle cake or as a premium inclusion sauce in bakery, a fruit preparation for a luxury yoghurt or as a topping for a cheesecake.  The possibilities are endless…