Reviewed: May 19, 2012

Amazing! I used this as at topping for mini coconut cheesecakes. The only thing I found was that "medium-high" in the first step was too hot. I'd suggest starting out with medium heat, and reducing to low for the 25 minute simmering in the second step...

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Reviewer:

bonjourexpo67

Reviewed: Apr. 21, 2012

I had to make vegan curd for a lady so I used this recipe and substituted corn starch for the egg and it came together perfectly! Lovely recipe!

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Reviewer:

sweetserenade

Home Town: Solvang, California, USA

Reviewed: Apr. 3, 2012

This came out great - tart and smooth. Thanks for a very easy, very tasty recipe.

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JENNCC

Reviewed: Dec. 3, 2011

I made this to be a filling inside cupcakes for a cocktail party (Refreshing Limoncello Cake recipe on this site), and it could not have been any better. I did add a touch of green food coloring to it, only to make it stand out against the yellow cake, and it was a perfect tangy surprise as you took the first bite of cupcake. Many compliments and many requests to make it again!

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E C Kelly

Reviewed: Oct. 29, 2011

It's in the fridge cooling as I type, smells wonderful and tasted amazing. I can't wait to use it.

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Cucamonga Winer

Reviewed: Oct. 4, 2011

Excellent! Tastes exactly like the filling from Marie Callendar's Key Lime Pie!

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Reviewer:

DIARTSY

Cooking Level: Intermediate

Reviewed: Sep. 24, 2011

I've never made a curd before and followed the recipe exactly and found some of the steps are vague. I ended up with little pieces of egg in my curd. I strained out the pieces and the final product was delicious and flavorful. For taste and texture (minus the egg pieces) I'd give it 5 stars but the recipe directions get a 3. My guess is that the mistake that caused my dilemma could be 1. use egg yolks instead of whole eggs 2. temper the eggs more gradually by spooning and mixing more of the heated mixture into the eggs 3. stir the final mix frequently.

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Reviewer:

otis

Cooking Level: Expert

Home Town: Iwakuni, Yamaguchi, Japan

Living In: Virginia Beach, Virginia, USA

Reviewed: Sep. 15, 2011

This was so great! I used this as a topping for cheesecake and was really impressed with the combination of tart and sweet. Plus, the bright green was great for a splash of color.

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