Fresh Lime Curd

Wow ! My first curd of any kind attempt and it was perfect, even though necessity called for omitting zest (was using « old », faded, hard limes) and mixing granulated sugar, caster sugar (1/4 c each) and allulose (1/2 c). Tangy, citrusy and sweet but not really identifiable as lime flavor. Green boost for a visual cue probably would’ve helped and lime zest definitely would solve that.Thickened with no problem after 12 min on double boiler (photo) but I continued stirring to 15 min mark, then turned off heat and continued stirring over double boiler til the 20 min mark. Let sit on residual heat till 25 min timer rang. Set beautifully by evening (ie 7 hours)

It’s absolutely delicious!

Do not be discouraged by those who said it did not set for them, I made it for the first time and it came out amazing, just be patient and cook it at low to medium heat until it thickens up very good, once its cold it will set, it is on the tart side so if you want it sweeter perhaps add more sugar and taste before combining it with the eggs and yes the mason jar is upside down to show it did set.

This was my maiden voyage. As someone who's keen on sauces, glazes, syrups, etc. et al., I had wanted to try this for a while, but had been timid. Today I had limes and time and this is so simple a child could be taught to make it (with some guidance, obviously). At first I worried it wouldn't thicken, and it did. Then I thought the eggs would separate, but they didn't. Then I worried it wouldn't set, but it did. Fun, fresh, and tasty for just about anything you could imagine!

just made this recipe and it is delicious, my first time making any kind of curd at it was so easy. I didnt have any fresh limes so used bottled juice and it was still lovely

This is exactly what I was looking for. Sweet enough to enjoy with enough tartness to showcase the limes. Delicious as is. And enough filling for six tarts. Perfect.

Followed the recipe plus added a drop of green food coloring. Delicious.