"Summer in a jar!"
Since our first taste we've loved this Lemon Curd. It has graced our Island shop shelves since day one. Now we're excited to add it to our online pantry! It is carefully made with free-range eggs, fresh lemon juice and zest, and pure country butter. Try a dollop on a cupcake, spread it on some shortbread or toast, or just eat it straight out of the jar (don't worry, we won't tell!).
Thursday Cottage was started in a kitchen in Somerset, England in 1963. Though they are now located in Essex, nothing much has changed since then—the batches are still small (only 100 jars per batch), the ingredients are the best they can find, and the recipes are simple and delicious. Everything is handmade and cooked in open pans. Fresh ingredients are stirred by hand, and they still hand-pour the jars when they can because they believe it makes a better product. Lovely!
Large jar (11 oz).
Mini jar (1.5 oz).