I made the lemon curd variety. It has the 'right' amount of sweet and the 'right' amount of tart for me. I did find it didnt thicken up as much as other lemon curd recipes Ive tried, but still an easy tasty recipe. Thanks for posting.
Excellent curd! I used 4 small limes and one medium sized lemon. Be careful to measure out the juice to just 150 ml as I had extra juice leftover. I cooked mine the full 25 minutes and found it set up just fine. It has a lovely color and the bits of zest floating in the curd make it glisten. It is really quite attractive and tastes as good as it looks.
Awesome recipe! Super easy and tastes great. This is my "friends and neighbors" christmas present this year. Plan to make several batches this week. I'm planning to try the orange, so will edit with quantities, since no one else seems to have tried it yet. ETA: Zest from three oranges and juice from about two and a half seem to do the trick! I tried decreasing the sugar on the orange curd, but it's not a good idea-- didn't set up correctly. Lime tastes awesome, too!!
Quick and easy, I added a drop more sugar. While it was cooling this morning I turned on the TV only to see Ina Garden making a "Lime curd tart", now I know what to do with my "extras".
I made lemon curd for Lemon Cheesecake Sandwiches, and it was really good! I didn't use a double boiler (because I missed that until it was too late) and it was still smooth.
I really enjoyed this curd. I used a combination of lemon and lime, as they go well together. Couldn't find any coconut ice cream, but it did go well over butterscotch ice cream.
I made a lovely lime curd from this recipe. It was, as others have noted, easy and the perfect flavor. I used it as a mix in to a homemade french vanilla ice cream. It was a yummy, tart, summertime treat!
Very easy and quite tasty. I tried the lime flavor since I had some limes in my fridge that needed to be used up. I cooled and chilled it, then folded some of the curd into some whipped topping and served it with shortbread cookies. It was delicious. I was eating spoonfuls of it by itself. I added the lime zest while it was cooking because I couldn't see wasting all that flavor from the zest, but I'm sure it would be great without it if you wanted to use the bottled juice. I will try this recipe for my lemon curd too. I love the fact that it uses whole eggs instead of just the yolks. Try this recipe, I'm sure it will be a hit!
Perfection! Raves by all 8 guests...just the best. Here's what I did. Make curd ahead and chill. Whip 2 c. heavy cream with pinch salt until stiff. Fold in half the curd. Now, lay thin slice any yellow or white cake on dish, add 2 Tbsp pure curd, top with generous dollop of cream, decorate with fresh berries and sprig of mint. I used blackberries.
I made the lime curd, I used it as the filling instead of lemon curd for a meringue roulade with cream, it goes well with the sweetness of meringue.