Colac Lemon Curd Topping Sauce is tart but sweet, and a generous drizzle lifts batch gelato, soft serve and lemon desserts with a bright citrus finish.

Colac make it in Belgium, and it pours straight from its 1kg anti-drip squeeze bottle: simply drizzle and serve.

What Is in Colac Lemon Curd Sauce? 

Concentrated lemon juice, equal to 19.2% lemon juice, and a little lemon oil carry the flavour, in a base of glucose-fructose syrup, sugar, water and egg yolk. Modified corn starch thickens it, and carotenes (E160a) and riboflavin (E101) are added for the yellow. The egg yolk means Colac pass it for vegetarians, though not for vegans, and anyone with an egg allergy should avoid it.

How to Use Lemon Curd Sauce 

Drizzle a hearty helping onto a cone of soft serve or a scoop of batch gelato. If you know the famous lemon top ice cream of the north-east seafront, this is an easy way to recreate its flavour at your own counter. It also tops pancakes, waffles and a baked cheesecake, and a ribbon swirled through Greek yoghurt makes a quick breakfast pot. Kept dark and dry at 25°C or cooler, an unopened bottle lasts 18 months.

Pairings and Ideas 

Lemon is at its best beside vanilla, blueberry, raspberry, white chocolate, ginger and meringue.

• Lemon top soft serve cone
• Lemon meringue sundae
• Blueberry pancakes with a lemon drizzle
• Lemon swirl cheesecake