Pepe Saya – Lemon Curd – 180g

Bright. Buttery. Proper old-school comfort - lemon curd the way it should be.

Pepe Saya Lemon Curd is one of those “always keep a jar” staples. Made from Pepe’s mother’s recipe using Pepe Saya cultured butter, free-range eggs, and local lemons, it’s silky, tangy, and beautifully balanced - sweet enough to feel indulgent, sharp enough to keep you coming back.

Chef Ian note: As a kid, I always had lemon curd (lemon butter, as I called it) in the fridge - and this one takes me straight back.

Why it earns a spot in the Underground Chef pantry

Because it’s instant magic. One spoon turns simple bread, cakes, and desserts into something special - with zero fuss and proper homemade flavour.

Chef Ian’s favourite ways to use it

• Fresh bread / toast: thick smear, no apologies
• Tarts: spoon into a baked tart shell (top with berries if you like)
• Cake filling: sponge layers, roulades, cupcakes — all better with lemon curd
• Dessert shortcut: swirl through yoghurt, dollop on ice cream, or spoon over pancakes
• The spoon option: totally valid

Chef’s tip

Mix lemon curd with whipped cream or mascarpone for a quick “lemon mousse” filling — brilliant for pavlova, tartlets, or a fast dessert cup.

Ingredients

Sugar, cultured butter (22%), free range whole egg (22%), lemon juice (20%), modified maize starch, lemon zest.

Allergens

Contains egg and milk.

Storage

Store in a cool, dry place (9+ months). Refrigerate after opening.

Nutrition (per 100g)

Energy 1470kJ | Protein 3g | Fat 20g (Sat 12g) | Carbs 38g (Sugars 37g) | Sodium 190mg

Counry of Origin

Australia