Finger lime curd

Our friend the potter lives in the northern NSW hinterland, home of the native finger lime.  She recently came for a visit bearing lovely gifts, including coffee from their farm, wild lemons, finger limes - oh and a beautiful handmade bowl fresh out of the kiln.  (see her gorgeous stuff here).  We used some of the beautiful and colourful tiny pearls on a smoked salmon salad, and I found a recipe for finger lime curd as we still had quite a few in the fruit bowl, and I wanted to make something delicious with them.
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.

Ingredients:

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

Method:

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!