Dairy Free Finger Lime Curd

Step 1:

 In a heatproof bowl, whisk together 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:

As the mixture thickens, gradually whisk in the coconut oil (or dairy-free butter) 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 fold in the Bowerbird Naturals finger lime pearls for a burst of citrus.

Step 6:

Pour into sterilised jars and let cool before sealing.

🌿 Serving Ideas:

✔ Spread on toast, pancakes, or waffles

✔ Mix into dairy-free yogurt or chia pudding

✔ Use as a filling for tarts or cakes

💡 Storage Tip: Keep in the fridge for up to 2 weeks.