Citriburst Lime Parfaits

Citriburst Finger Lime Parfaits

Serves 6

Lime Curd

  • 5 eggs
  • 3 egg yolks
  • 1 cup granulated sugar
  • 3/4 cup fresh lime juice
  • 1/8 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into chunks
  • 5 Citriburst Finger Limes


  • 20-25 Biscoff cookies, crushed
  • 1 8-oz container mascarpone cheese, room temperature
  • 1 cup whipping cream
  • 8 Citriburst Finger Limes


For lime curd: Whisk together eggs, yolks, and sugar in a medium metal bowl and set over a saucepan filled with 2 inches of simmering water, set over medium heat. Whisk in lime juice and salt and cook whisking constantly until thickened, about 7 to 10 minutes. remove from heat and whisk in the butter one chunk at a time, until smooth. Stir in finger lime pulp. Set a piece of plastic wrap directly over mixture and cool first to room temp and the. In the fridge until mixture is firm, about 1 hour.

Beat whipping cream with an electric mixer until soft peaks. Reserve 1/3 mixture top glasses. Stir mascarpone until smooth. Fold half the mascarpone into the chilled curd, and fold in remaining mascarpone and then cream. Spoon in the pearls from 4 limes.

To assemble the parfaits, layer cookies and lime cream mixture in dessert glasses. Top each parfait with a dollop of cream and with some Citriburst Finger Lime pearls.

Shop ourĀ organic Citriburst finger limesĀ >