Ingredients
½ cup finger lime pearls
½ cup fresh lemon juice
1/2 cup caster sugar (you may increase the sugar - I prefer a less sweet option)
3 large eggs
100g unsalted butter, cubed
Method
Step 1:
In a heatproof bowl, whisk together the eggs, sugar, and lemon juice until smooth.
Step 2:
Place the bowl over a saucepan of simmering water (double boiler method). Stir continuously.
Step 3:
Once the mixture starts to thicken, gradually whisk in the butter, one cube at a time, until fully incorporated.
Step 4:
Continue stirring for 8-10 minutes, or until the curd coats the back of a spoon.
Step 5:
Remove from heat and gently fold in the Bowerbird Naturals finger lime pearls for a burst of citrusy goodness.
Step 6:
Pour into sterilised jars and let cool before sealing.
🌿 Serving Ideas:
✔ Spread on scones, toast, or pancakes
✔ Swirl into yogurt or ice cream
✔ Use as a tart filling
💡 Storage Tip: Keep in the fridge for up to 2 weeks.