I’m taking a class to improve on my food photography. If you know me personally you know that I just cook. I don’t have a big lofty end goal, I simply like to make food and make it look pretty I do this for myself mostly.
When handheld (phone) cameras came into my life it was probably about the time I started taking pictures of things I made. I fiddled with using my DSLR, but always went back to my iphone because it made for simple snaps. I made an instagram pretty much at the dawn of instagram and started posting those pictures and they eventually took over my camera roll (they still do). That went on until I was certain I was making my friends crazy bored with the pictures and I made a solo IG so food pics had a place to go, no goals of a million followers, I just wanted the pictures to have a home. Now ages later, I want to grow in this hobby and get better, I’m doing it for me. Hopefully you’ll notice my photos improve over time and hopefully you tell me about it!
But it’s always, always about the food.
This is a three part recipe, but I promise it comes together quickly.
I didn’t really intend these to become what are basically tiny handheld key lime pies but I have absolutely no regrets in the way that worked out. I started out making a simple lime curd because citrus curds are versatile and amazing as I think we all know, put it on toast, put it on a scone, add it between the layers of your cake. It has lots of fun jobs already. Feel free to double the curd recipe so you have some in the house.
If you’ve got a food processor or a citrus juicer you’ll be done with this recipe in a blink. Great for last minute guests because this comes together in about an hour plus chill time, which helps it to set up nicely.
Graham Cracker Crust
1 stick (8 tbsps) cold butter
2 tbsp sugar
½ cup all-purpose flour
1 cup of graham cracker crumbles
¼ tsp baking powder
¼ tsp salt
Preheat oven to 350 degrees. Pulse graham cracker in food processor until finely crumbled, set aside in bowl. Add cold butter chunks to food processor with sugar and pulse to incorporate. Add flour and some graham cracker and pulse, add remainder of graham cracker and continue to pulse until well mixed. This will be a chunky, crumbly mixture when you’re done. In a an 8x8 baking sheet line with parchment paper, press the mixture into the edges and corners. Using a fork poke holes around the pan and bake 20 minutes.
Lime Curd
1 cup fresh squeezed lime juice
5 tbsps butter
2 tbsp heavy/light cream
1 cup sugar
4 eggs
3 egg yolks
1 tsp lime zest
½ tsp vanilla
¼ tsp salt
(Oven should be baking your crust or otherwise preheated to 350 if you did the crust earlier). In a stainless or enamel pan over med-low heat add cream, butter, lime juice, lime zest and vanilla. In a large bowl whisk eggs and sugar together, set aside. When butter/lime mix is at a gentle simmer, we have to temper the eggs so they do not cook or curdle when introduced to the hot liquid. Begin with a introducing about a ¼ cup of the liquid into the egg/sugar bowl and whisk while slowly pouring. Repeat until about half of the liquid mixture is in the eggs. Incorporate the egg mix to your stovetop pan, pouring while whisking the pan contents until the last drop of egg. Stir constantly and steadily over 8-10 minutes, do not whisk rapidly, just keep the mixture moving and be patient. Once curd is a custard-like consistency pour it directly over your graham cracker crust. Tap the pan to settle and bake for 30 minutes. Let cool down and then place in the fridge overnight or until ready to serve. Top with whipped cream and graham cracker crumbles.
Whipped Cream
1 cup heavy whipping cream
1 tsp vanilla
2 tsp sugar
In a metal bowl, whisk (by hand or with a cake mixer) cream, sugar and vanilla together until gentle peaks form. Smooth over cooled lemon curd.
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