/ / Lemon Curd

Lemon Curd

Contains sugar

Lemon curd made with 25% free-range eggs and 15% lemon. It contains 45.2 g sugars per 100 g.

Seed-oil freeNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphatesNo gums or thickenersContains dairyContains eggs
$14.00 300g · lowest price at Adare Manor
Price and stock checked Oct 31, 2026
Key nutrition facts
322caloriesPer 100 g
Protein
3.2g
Fiber
—
Added sugar
—▼
Sodium
—
Saturated fat
8.1g▼
▲ raises the score · ▼ lowers it · From the product page
Ingredients: Sugar, Free Range Eggs 25%, Lemon 15%, Butter (Milk), Citric Acid
62 / 100
Fair Scored automatically
Weighted as sweeteners and spreadsMedium confidence · Scored on 8 of 11 inputs, 1 claim verified
Nutrition · counts 30%39
Ingredients · counts 25%80
Processing · counts 15%60
Sourcing · counts 20%70
Transparency · counts 10%75
Why it scores 62
Nutrition 39 · Compared with other sweeteners and spreads: more saturated fat (8.1 g); 45 g added sugar per 100 g
Ingredients 80 · Sugar, 1st ingredient (added sugar, −20); no dyes or artificial sweeteners
Processing 60 · Sugar-led curd with eggs, lemon, butter and citric acid
Sourcing 70 · Free-range eggs are stated; ingredient origins aren't given
Transparency 75 · Complete ingredient list and 25% free-range eggs stated
45.2 g sugars per 100 g
Evidence behind the Ingredients deductions
Strong evidence−20 for sugar
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Similar, for lessSame kind of food, scoring about as well or better, for less than $1.32/oz here
NutraCity THURSDAY COTTAGE LEMON CURD 110G
60−2
$2.60 · $0.67/oz · 49% less per oz
Ingredients
Sugar Free Range Eggs 25% Lemon 15% Butter (Milk) Citric Acid
5 ingredients 1 to watch
Sourcing

Origin not disclosed on the product page.

Additives2 additives · 1 limited risk
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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