Lemon Curd and Photography
One of my most exciting classes started this week, Digital Photography 1! I just finished my first project entitled “You” This project consists of two images, which you see above and below. The project was a way to introduce ourselves and show what inspires and moves us. For me, it was this lovely lemon curd and the garden shot below. What a big surprise, right?
I think these images represent me very well. The garden shot works since I’ve just started to grow my own food and I am eager to expand my garden and foster it. Using local food is a huge passion of mine and you can’t get much more local than your backyard. Right now my garden consists of mostly herbs: Basil, peppermint, chives, oregano, parsley and cilantro. Stephanie, gave me 3 jalapeño pepper plants. The heat and spice of a jalapeño can be intense, but I’m in love with them. I’ve been dreaming up ways to use them once they emerge. Jalapeño poppers, jelly and salsa are just a few of my imaginings.
The lemon curd is a little more obvious. I started out as a baker who is constantly evolving. I live for this blog and my head is always filled with thoughts about it. Ideas, recipes and photo props dance in my head.
Let’s just face it, I like all types of food and it’s hard for me to label myself and to find a niche in the blogging world. One minute I’m showing you this healthful salad of kale and chickpeas and the next I’m giving you recipes to ruin your diet with ice cream. Moderation is what I live by so I suppose it works.
This weekend I have to work on some dramatic lighting shots. I am almost at a loss for what to focus on. I would love to do some shots of some moody fruit or brown eggs. I’m afraid if I shoot too much food it will be boring for other people so I might try to get some other things in there. It’s hard to find inspiration elsewhere when you are stimulated by the taste, smell and textures of food. I’m also at a bit of a loss for how to create dramatic lighting but I am sure I will figure it out.
I made this lemon curd because I had 5 small lemons sitting around with no plans for them. My original thought was to make whole wheat blueberry muffins and fill them with this lemon curd but that just did not happen. I ate all of it with a spoon. Thankfully it was throughout three sittings, I swear.
The possibilities for using lemon curd are endless. You can use it as a cake filling, use it in virtually any pastry you can imagine, or eat it with a spoon, like I did.
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
1/2 cup lemon juice (2-3 medium lemons or 4-5 small lemons)
3 egg yolks
2 whole eggs
1/2 cup sugar
the zest of 1 lemon
1/2 a stick of unsalted butter (4 Tbsp)
Zest one lemon before juicing and set aside. Juice your lemons until you measure 1/2 cup.
Separate the egg yolks from the white part of 3 eggs and whisk into 2 whole eggs in a small saucepan.
Add the sugar, lemon zest and lemon juice and mix until completely combined.
Heat over medium-low heat and whisk continuously, for about 6-8 minutes or until the curd coats the back of a wooden spoon.
Cut the butter into 4 equal pieces and add to the mixture one at a time. Whisk each until butter melts completely.
Strain mixture to a jar or bowl and cover with plastic wrap. Chill for about 1 hour and allow to thicken.
adapted from: davidlebovitz.com