ORANGE COUNTY, Calif. August, 2012 — The interior of the finger lime looks like tiny translucent bubbles that ooze out when cut in half. They come in pink or green but all have tart taste that blends lemon, lime and grapefruit.
Bite into the little spheres, called vesicles, and the juice pops out onto the tongue. First found growing wild in Australia, they are being raised commercially in California.
The season runs from late August to January.
Suzanna Hoang, pastry cook at Big Canyon Country Club in Newport Beach, modified this recipe featuring finger limes from a recipe on heneedsfood.com.
4 eggs, separated
4 tablespoons unsalted butter, softened
2/3 cup turbinado raw cane sugar
4 tablespoons all purpose flour
1 teaspoon baking powder
5 tablespoons finger lime zest and pulp or zest and juice from 4-5 limes
14 ounces can coconut milk
3 figs, halved (optional)
Powdered sugar, for dusting
Preheat oven to 350° F and grease 6 ramekins. With mixer and whisk attachment, whip egg whites to soft peaks.
Remove whipped peaks and save in separate bowl.
In now empty mixer bowl with a paddle attachment, cream butter and cane sugar until smooth, then add yolks one at a time.
Mix flour and baking powder together and add to creamed mixture.
Add lime zest and juice or pulp.
Gradually pour in coconut milk and mix just until all combined and smooth. Fold whipped egg whites into batter. Pour into greased ramekins and top with fig halves if desired and bake for about 30 minutes or until tops are puffy and golden brown.
Dust with powdered sugar and serve warm.
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