I came back after a month long holiday in India to a blazing Sydney. A family wedding, cool winter days and so much fun with family and cousins some of whom I was able to meet after years. I realized I had to push myself to get back into work and creative mode this week. Sydney on the other hand was at it’s sunny best when I returned. I almost had a shock when I saw that my backyard had a growth spurt over the weeks it was left unattended. Yet, the lawns and the outdoors have lately become my favourite spot to shoot in. The light, the green vibes and generally the airy feeling has been inspiring enough to get me on my feet. With valentines’ day round the corner, I can find more excuses to use floral decorations and bright colours.
I was looking for an easy recipe for lemon Curd without eggs for a long time. A lot of friends have told me that they love lemon curd but home recipes tend to have an eggy smell and flavour. Finally, having gone through several different recipes, I came up with this version. There are no eggs, but it has a good lemon flavour with a subtle hint of coconut. The classic lemon curd (with eggs) is still my favourite but this one is great for people with egg allergies and vegetarians and more so if you love the lemon-coconut combo. It comes together quickly and tastes delicious. If you don’t want to make the mousse and want to just enjoy the lemon curd on it’s own either as a topping or a spread, that’s fine...