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July 3, 2018


#Paris In July Crème de citron

by N@ncy


  1. This is the first step on my quest to make  tarte au citron.
  2. I found this recipe in La Petite Cuisine à Paris by R. Khoo.
  3. I was looking for the right tangy  taste.
  4. This recipe makes about 1 cup of  crème de citron.
  5. When I make the tart I will make dubble or triple this amount.
  6. You can make this and save it in the fridge for a few days.
  7. Crème de citron is an elegant touch for a any special desert!


Lemon Curd:

In three easy steps:

  1. Large bowl: mix zest and juice of one lemon,
  2. pinch of salt, 40gr sugar,  45 gr butter and
  3. 2 egg yolks.
  4. Optional:  adding 1/2 tsp cornstarch.
  5. I want the curd thick to use tarts.
  6. Warm slowly …keep stirring all the time!
  7. I warmed the mixture au bain maire.
  8. For velvety perfection: pour cooked  mixture through a sieve.
  9. Photo: I bought this fine mesh professional cooking sieve years ago
  10. I use it all the time to sift flour….and sauces
  11. Important!  use a culinary ring to keep the curd in one
  12. …place otherwise it will be a mess.
  13. Believe me, I know.
  14. Cover mixture with thin, clingy plastic wrap
  15. …and make sure wrap adheres to sauce.
  16. You want to avoid  the formation of a ‘skin’ on the lemon curd.
  17. Cool in fridge for a few hours or overnight
  18. Here are the photo’s of all the steps!



Read more from French, Paris In July
18 Comments Post a comment
  1. Kathy
    Jul 3 2018

    Looks lovely! And did it pass the taste test? Did you use the zest of the lemon?


    • Jul 3 2018

      I did pass the test taste….just 1 lemon zest and juice.
      I was amazed how my power one lemon gave the recipe.
      Velvet smooth curd….and when I make the tart ( later this week…waiting for my new culinary circle 22 cm ) I’ll dubble or triple this recipe.


      • Kathy
        Jul 3 2018

        Well done!

        Liked by 1 person

      • Jul 3 2018

        Thanks….tomorrow my next project!


  2. Jul 3 2018

    Your method looks very challenging. I have found it to be much easier to make lemon curd in the microwave oven — amazingly similar. I’m also too lazy to strain it. It’s still delicious, as I’m sure your recipe is too.

    best… mae


    • Jul 3 2018

      Stirring a lemon curd….with the hope that it will thicken (..or not) is therapeutic in my kitchen. I never feel the same when I just push the button of the microwave! 🙂
      Thanks for you comment.


  3. Jul 3 2018

    I like Rachel Khoo very much and this looks like perfection. Of course it does — it has lemon!

    How I love Paris in July! So nice to “meet” you!


    • Jul 3 2018

      Rachel Khoo’s recipes are so good…professional yet simple to make. Lemon curd…it takes 30 min to make…and I never do it! Delicious with cakes or ice-cream. Glad to meet you and so many ‘Paris in July’ enthusiasts!


  4. Jul 4 2018

    I would love to try to make this. You make it look easy.


    • Jul 4 2018

      Just follow the steps in the blog post….it is easy!
      Be patient while stirring the mixture above au bain marie….it will thicken
      …it just takes some time!
      Lemon curd….so tangy!


  5. So far, so good. Looks great. How exciting to see the final cake!


    • Jul 4 2018

      Sunny summer mornings here in NL…I started cooking around 0930 and made the pâte sablée. The dough is chilling in the fridge. Tomorrow making my next surprise!


  6. Jul 5 2018

    That looks so delicious. I love a good lemon (or lime) tart.
    It sounds like you’re cooking up a storm this #ParisinJuly


    • Jul 5 2018

      After dieting for 5 months….it is time to bend over the saddle…and let go of the reins!
      This month during #ParisInJuly I want to bake, broil, braise something every day! I’m using La Petite Cuisine à Paris by R. Khoo. (see Amazon). It is time to celebrate the summer and its fruit and fresh veggies…..before you know it it will be winter here! 🙂

      Liked by 1 person

  7. Jul 9 2018

    That looks delicious!



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  1. Paris in July 2018 | NancyElin
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