Julien, I have been following your channel for years. I have learned so much from your channel. Thank you so very much for all you have done. Best of luck for you and your family in the future!
I have seen you make this recipe before and thanks also for never failing to put a smile on my face because you are so funny and you have the best French accent.😊
My favourite recipe. I have used it for years. Also freezes well. For those who have a vitamix blender, you can make this recipe in the blender as it gets hot enough (friction) to cook the eggs (not scrambled) and thicken the curd. Fantastic recipe. Thanks Julien.
@@julienpicamil ok...hope everything works out. Looking forward to seeing you soon baking all your goodies...au voir...I'm not french...so don't laugh 😆
@@julienpicamil evening Julien hope you're well. My tart pastry dropped at the edges of the tin, is that because it was only in the fridge for a couple of hours?
pls dont stop making videos..we love you ju
Thank you Julien. Good luck in France. Keep posting when you get there.
Thank you Julien! Appreciate you producing these last few videos in your kitchen. Can't wait to try this one :).
Excellent stuff, @julienpicamill. Impressed that you're still churning out videos. Hope you'll continue doing so from France!
Best of luck in France! It’s m so sad you’re leaving England. It was on my bucket list to come and take a cooking class with you
Perhaps there will be cooking class in france 😜
Julien, I have been following your channel for years. I have learned so much from your channel. Thank you so very much for all you have done. Best of luck for you and your family in the future!
Good luck with your new ventures.
Thank you julien
I love your baking tips
Xxxxxxxx❤
I have seen you make this recipe before and thanks also for never failing to put a smile on my face because you are so funny and you have the best French accent.😊
You made this recipe years ago, and ever since it's my family's favorite! Thank you so much for all your wonderful recipes 😊
Thank you very much 🙏
Thank you Julien!
My favourite recipe. I have used it for years. Also freezes well. For those who have a vitamix blender, you can make this recipe in the blender as it gets hot enough (friction) to cook the eggs (not scrambled) and thicken the curd. Fantastic recipe. Thanks Julien.
That’s great to know , thank you for sharing 🙂
Thank you for another video/recipe!
Thank you chef , have a safe journey .
Ah, thank you for this little jewel of yours. Pratically and easy version of the lemon curd without bain-marie. Thanks. 😃👍
Merci Julien!
I am gonna make this for a church gathering coming up!! Looks yummy!!
Excited to see what your next adventure will be! Wishing you all the best and good luck!
Thanks Julien for your superb informative videos, wishing you and your family health, wealth and happiness , looking forward to the new start videos
Whenever I wanna treat myself, I go and rewatch the ham and cheese quiche video and make one.
Thanks for doing a video before yo go I will definitely make this one
Hi Julien, great video! Will you also do a video on how to (blind) bake the tart shell sometime? 😀
Yes probably
Can’t wait to try this.. I love lemons and my lemon tree is finally providing me with plenty of lemons 😋😃 thanks Julien
Home made lemon tart with home grown lemons …. Divine 🤩
Magnifique👌
What a lovely gift, thank you! Hopefully you won't leave TH-cam any time soon, will you?
No I’m enjoying this 😃
Merci beaucoup dear Chef. I really appreciate your commitment and motivation. By the way, did you have 4 whole eggs or 4 egg yolks in the batter?
4 eggs 🥚 👍
@@julienpicamil Thanks a lot👍👍👍
Allo chef. Will you ever have your own bakery again? I long to see you in your own place again. Much love to you always ❤❤❤😊😊
I’m working on it or thinking 🤔 🤣
Anyway there is some potential in france to do so , but pretty expensive to settle
@@julienpicamil ok...hope everything works out. Looking forward to seeing you soon baking all your goodies...au voir...I'm not french...so don't laugh 😆
How do you glaze the top chef?
Using a clear glaze
Or a bit of icing sugar and torch it to caramelise like a crème brûlée
@@julienpicamil merci, great channel!
@@julienpicamilhow long do you bake the sweet pastry for?
You cook the pastry until nice and golden
@@julienpicamil evening Julien hope you're well. My tart pastry dropped at the edges of the tin, is that because it was only in the fridge for a couple of hours?
Hi Julien, I found you again after 5 years on another channel :)
Please continue these vids even when you've settled in France; maybe "borrow" your mother's kitchen until you get yours all sorted? 👍
There's something just so incredibly sad to me about the fridges turned off. Makes it feel final.
Beleive me , the kitchen as no more life in it
😢
Have you ever thought of moving Ireland instead with your skills
No , but would love to visit
@@julienpicamil please do before you leave England I think you might like the place have you a telegram to get keep in touch with
Let’s keep in touch on messenger through my Facebook page 👍
Pate Bombe , 1 liter double cream whipped and folded. Chiffon A La Julian.🤤🫣
🤔