Blog - Connections

Affinity. Closeness. Longing for connection. These shared experiences are what elevate our lives beyond mere existence. Good or bad, they are the muse for poetry, the rhythm of music, and the ‘heart’ in our heart. This body of work is about exploring just that: our humanity seen through how we connect with something outside ourselves. That moment when we bare our souls and open our hearts.

Perk of the job

I know I've mentioned before that one my favourite parts of shooting food is enjoying the food afterwards. This lemon curd was so tasty I thought I'd share the recipe with you. Lemons are in season now too.

Lemon Curd -use on toast, in miniature tarts, in meringues, mixed with mascarpone and cream and strawberries.

Ingredients

  • 2 eggs, plus 2 egg yolks
  • 3/4 cup (165g) caster sugar
  • 1/3 cup (80g) chilled unsalted butter
  • Zest and juice of 2 lemons

Method

  1. Whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.  Recipe from Valli Lee for Taste Magazine.  Styling by Wendy Berecry