Thursday, September 9, 2010

Crème au citron

This painting was done for Rookie Painter September challenge.When I posted it, it gave me the idea of making a crème au citron with a meringue topping, it’s very fresh and light.
003 - Copie
oil on wood 5X8
These are the ingredients:
-milk(2 cups)
-eggs (2)
-sugar(4 soup spoons)
-flour(4 soup spoons)
Bon appétit!
-Beat 2 egg yolks with sugar until light and pale to form a ruban.Add flour, pour gradually the boiling milk
over mixture.
2-Put the pan on the stove, stirring constantly, until the formation of small bubbles and a light cream.
3-Add the juice of 2 lemons to the cream, put in 4 ramekins and leave to cool, then refrigerate for 2 hours.
4-Beat the egg whites until stiff, add sugar vanillé on meringue.Spread over the ramekins.Put 8mn oven to 200 ° c, then brown under the grill.
It may take a few cookie crumbs in the bottom, it will be crisp.


  1. One of best in show! Love your use of color..lively, rich, and lovely!

    Hugs of Southern Sunshine, Terri

  2. Good job Slviane. Your values create depth and your color is is beautiful.

  3. Love your color in this, wonderful tones of green & blues - the perfect backdrop for the wonderful yellows. And thanks for the recipe also - sounds just wonderful!

  4. I really like this one, Sylviane! I like the reflections and the shadows. Well done!

  5. I like how you simplified the shapes and shadows....nice!!

  6. ... and your recipe sounds wonderful. Is it baked or just cooked on the stove? In a crust? For how long?

  7. Jean, thank you for being concerned about the recipe, here it is , for my part I don't add a lot of sugar, but it is a matter of taste!

  8. thank you for the recipe. I will surely try to make it. Sounds so good! I love lemon.


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