The secret with this curd is to make it, let it cool and then add the gorgeous limey many coloured little bombs of flavour so they burst in your mouth when you eat it.
You can find the recipe from the blog I found here. I have rewritten the measurements for Aussie standards.
200 grams sugar- I used caster sugar
60g of butter
2 eggs, beaten
1 tsp finger lime zest
100mls lime juice from regular limes - I had 2 juicy limes so this made up 100mls but it could take 3-4 depending
1/4 cup finger lime caviar- I used 9-10 finger limes
grate 1 teaspoon zest from the finger limes; I grated 9 of them to make a scant teaspoon as the skin is so fine
whisk the sugar, eggs, zest and lime juice in a medium saucepan then cook over low heat for about 20 minutes. I found it went very thick in about 5 minutes, but I kept on for the whole 20 minutes
You then stir in the butter off the heat and place into a glass bowl. Cover the curd with plastic wrap pressed onto the surface and whack in the fridge for an hour till it is cool.
Then stir the caviar in gently and bottle into sterilised jar (s).
|ingredients out and finger limes zested|
|whisked in the pan|
|butter added in|
|curd all cooked up and about to go in the fridge for an hour to cool|
|cling wrap on the surface to keep out the wrinkles|
|finger lime pearls-love the colours! each one is a surprise; some are orange some pink some yellow some green|
|stirring in the caviar|
|and a friend gave me a finger lime tree! lucky me!|