Some Light Lemon Curd

Chardin - Silver Goblet
The Silver Goblet – Chardin
Oil on canvas, 33 x 41 cm. Musée du Louvre, Paris
Eggs, lemons, butter and sugar.
Eggs, lemons, butter and sugar.
(Not quite a Chardin!)
After a few too many chocolates and nibbles over Christmas I felt like something tangy. So, a little bit of prep.

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.


Author: agnesashe

Artisan, blogger and passionate East Anglian working from home.

7 thoughts on “Some Light Lemon Curd”

    1. 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.

      1. 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. 🙂

      2. 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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: