Meyer Lemon Curd

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In 2002, just after I started working with Williams-Sonoma, I tried a lemon curd we were selling in-store. It was awful. I mentioned that to Sandra Kolka and she told me I was wrong. Because, that's how Sandra rolls. We tried it together and, yep, still bad. The problem was that it was an old jar and had long reached its expiration date. We re-tried later with a new jar and a new love of my life was born. Wow!! How had I lived for all of those years without this delicacy? It became a staple in my pantry and I used it often on "impress-my-date" desserts (grilled pound cake with lemon curd and fresh blueberries; works every time). 

I have looked for a curd since I opened RLC and struggled finding one with the right taste/mouth feel combination. Until I met Jan. Baybee!!!! Remember how my life was changed back in 2002? Yours is about to change now. Get a jar. Actually, do the smart thing and get two. You'll eat one with a spoon and use the other for toast or trifles or, if you're smart, take a chance and impress YOUR date with that pound cake/blueberry thing I just told you about. 

Made in Calabasas, Just Jan's Meyer Lemon Curd is made with simple ingredients and lots of flavor.

10-ounce jar.

INGREDIENTS: Pure Cane Sugar, Water, Meyer Lemon Juice Concentrate, Egg Yolks, Butter (Made from Sweet Cream), Corn Starch, Lemon Peel, Natural Fruit Pectin, Lemon Oil.

Contains: Milk.


  • 5

    Posted by Mel on Dec 30th 2019

    Great lemon curd. Sharp and sweet. Fantastic on just about every. Would make a lovely addition to a gift.