Lime Fool with Tropical Fruit

Serves 6

  • ½ cup lime juice

    3 teaspoons finely grated lime zest

    100g butter

    ¾ cup Bundaberg White Sugar 3 eggs, beaten

    ½ cup thickened cream, whipped

    ½ cup coarsely crushed coconut macaroons chopped fresh tropical fruit, to serve

  1. Combine lime juice, zest, butter and sugar in a saucepan. Stir constantly over moderate heat until butter melts and sugar dissolves. Remove from heat and beat in eggs. Stir constantly over a moderate heat until very thick. Do not allow to boil. Pour into a bowl and let cool to room temperature.
  2. Fold cream into lime curd. Half fill 6 small glasses with half the lime mixture. Reserve 2 tablespoons macaroons for serving. Sprinkle remaining macaroons into bowls and top with remaining lime mixture. Refrigerate. Before serving, sprinkle top of fools with reserved macaroons. Serve with chopped fresh tropical fruits.