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

About christianmushenko

Photographer who specializes in people and food. I also shoot fine art seascapes and am represented in NY by June Bateman Fine Art. Watch this space for the space between the photos the rest of the world sees.
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3 Responses to Perk of the job

  1. Danny says:

    Beautiful photo and you are lucky to be able to enjoy the foods you shoot 🙂

  2. Jenny says:

    Looks yummy – any left?

  3. vivilinh says:

    love the lighting in this photo.

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