A summery dessert that will provide the perfect zesty and tangy end to your meal.
- 2 tsp lime rind
- ¼ cup freshly squeezed lime juice
- 2 eggs, lightly beaten
- ½ cup sugar
- 60 g butter, diced, at room temperature
- 125 g Granita biscuits
- 1 tbsp melted butter
- ½ cup thickened cream
- 1 tsp icing sugar, or to taste
- toasted fresh coconut shards, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Combine the lime rind, juice, eggs and sugar in a saucepan over a medium-low heat. Whisk continuously until the curd thickens to coat the back of a spoon. Remove from the heat and immediately add the diced butter and continue to whisk until the butter has melted. Allow to cool.
Place the Granita biscuits in the bowl of a large food processor and pulse to form a rough crumb. Mix through the melted butter and sprinkle approx. 2 tablespoons of crumb into each serving glass. Top with 2 tablespoons of lime curd.
Combine the cream and icing sugar in a mixing bowl and whisk until cream forms soft peaks. Top the lime curd with cream and garnish with toasted coconut shards.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.