Oil on canvas, 33 x 41 cm. Musée du Louvre, Paris
(Not quite a Chardin!)
Mix it all together.
Let it cook very gently for 20 minutes over a pan of barely simmering water and there you have it. Lemon curd. And, time for me to return from the 18th century and leave Monsieur Chardin in Paris.
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Agnes Ashe 
I’m trying to imagine what you do with it? A sauce perhaps, served how? I’ve never heard of it.
Oh I like this – different words in the US and the UK – I never thought for a moment it would be different, but I think you might know it in the States as Lemon cheese? You can use it to fill cakes or spread it on toast like jam which is what I do. It’s very lemony and fresh, but also a bit of a comfort food! Loving the sunsets over the sea.
Thank you. I’ve never encountered it here, but love the taste of lemon. I might have to give it a go if I can drum up the ambition. 🙂
There are lots of different recipes. I’ve actually tuned my version to my own taste which is a bit heavy on the eggs and butter, but less sugar than most recipes.
You make it look so easy! And delicious.