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Saffron Lemon Curd

$10.99 $5.49

Saffron Curd is made with saffron from Wynyard Estate in Roxburgh. This Central Otago saffron is in a class well above its imported counterparts as it is fresh and intoxicatingly aromatic. The world’s most expensive spice adds a rich fragrant note to the traditional recipe.

Enjoy on toast and muffins, or spoon into sweet short pastry cases, top with meringue and brown in the oven, or substitute meringue for whipped cream for a cold dessert treat. Served as a topping on muesli and Greek yoghurt it will transform an everyday breakfast into a heavenly repast.

The lemons used are from Hawkes Bay and they are non-certified organic.

Ali's Lemons

Growing up on a Wairarapa farm, the kitchen of Ali’s family home was the hub of the farm and the home, the place where family, friends, visitors and workers all gathered and shared food together. Meals were prepared from produce grown on the farm. Ali learned how to cook by watching and helping, and, as she became more accomplished and confident, making the time-tested recipes handed down from generation to generation.
A life long fascination with Italy has grown from singing Italian opera and song, and studying Italian art and architecture. Learning the language, and regular memorable trips have intensified Ali’s passion for all things Italian, and lead to an understanding that her own upbringing is reflected in family-oriented and food-focused Italy. Against this background, the devastating Christchurch earthquakes of 2011 that forced many to re-evaluate their lives, were also the catalyst for Ali to establish Ali’s Lemons. Her range of products draws on her experiences, and belief that food sustains not only the body and soul but is also a celebration of life and love. Buon Appetito!

Ingredients: butter, sugar, free range eggs, lemon juice and zest, saffron.

From a gluten-free but non-certified kitchen (gluten-friendly).

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