$15.10
The One You Grew Up Hoping Was in the Fridge
There is a particular kind of food memory that lives in the jar at the back of the refrigerator shelf. Lemon curd, or lemon butter as many of us called it, sharp and bright and sweet all at once, spread thick over fresh white bread on a Tuesday afternoon that needed improving. Pepe Saya’s Lemon Curd is exactly that memory, except made properly. Built on Pepe’s mother’s own recipe using Pepe Saya’s famous cultured butter, free range whole eggs, and real lemon juice and zest from Australian lemons, this is a curd that earns its place in every pantry and on every breakfast table without apology. Grandma’s Pantry keeps it on the shelf because it is the kind of product that makes people feel immediately at home.
Sharp, bright, and deeply lemony with a rich, velvety body that only cultured butter can deliver. The lemon juice and zest give it a vivid citrus character with genuine tang rather than the flat, artificial sweetness of commercial alternatives, while the cultured butter adds a subtle fermented depth and luxurious mouthfeel that sets it apart entirely from anything made in a factory. The balance of sweet and tart is beautifully managed, bold enough to stand on its own but refined enough to disappear gracefully into a tart shell, a layer cake, or a spoonful straight from the jar at midnight.
Spread generously over fresh white bread, sourdough toast, crumpets, or scones for a breakfast or afternoon tea that needs no further adornment. Use as a filling for lemon tarts, sponge cakes, doughnuts, and macarons. Fold through Pepe Saya Crème Fraîche and spoon over a pavlova for one of the most effortlessly elegant Australian dessert combinations imaginable. Swirl through vanilla yoghurt, layer between crepes, pipe into profiteroles, or use as a cake filling between sponge layers with whipped cream and fresh raspberries. It also makes a quietly extraordinary accompaniment to a cheese board alongside a sharp aged cheddar or creamy brie.
A Classic Lemon Tart with a buttery shortcrust base and a Pepe Saya Lemon Curd filling is one of those desserts that silences a room. The cultured butter gives the curd a depth and complexity that standard recipes simply cannot replicate. Folded through crème fraîche and piled onto a Crown Pavlova with fresh raspberries, it becomes a celebration centrepiece that requires almost no effort. Spread over warm sourdough crumpets with a little extra cultured butter, it is the finest possible Tuesday morning. Use it as a filling in a Victoria Sponge with whipped cream for a simple but stunning layer cake, or pipe into freshly fried doughnuts for a patisserie-quality result that disappears faster than you expected.
Made in Marrickville, New South Wales, by Mary Regan to a family recipe using Pepe Saya Cultured Butter and Australian ingredients. Made in Australia from at least 48% Australian ingredients. Contains dairy and egg. Please refer to product packaging for full allergen information.
Ingredients: Sugar, Cultured Butter (22%), Free Range Whole Egg (22%), Lemon Juice (20%), Modified Maize Starch, Lemon Zest.
Store in a cool, dry place. Refrigerate after opening and use within the timeframe indicated on the packaging.
