Reviewer:

Reviewed: Sep. 25, 2012

This Curd is FANTASTIC I made it to top a key lime cheesecake I made for a Laborday party. I added a drop of green food dye to bring out the green color just because it was for a party. Temper the eggs SLOW to keep from getting egg bits in it.

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Reviewer:

shelly

Reviewed: Sep. 8, 2012

Excellent. Make no changes, you will love it. Can be used in so many ways. Will definitely use this recipe again.

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Reviewer:

kb1

Reviewed: Jul. 18, 2012

If key lime pie had a soulless...this is what it would taste like. WAY better than I suspected. This will be a filling for David's yellow cake. I will put coconut milk in instead of regular milk and the Swiss buttercream will have coconut rum in it as well. Should be miraculous!

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Reviewer:

Vbmorse

Reviewed: Jul. 17, 2012

Thank you for this delicious recipe, Sarah. We love the very bold, tart lime flavor with just enough sweetness. We spread it on gingersnaps for a mini key lime pie experience.

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Reviewer:

kittycondo

Cooking Level: Intermediate

Home Town: Lexington, North Carolina, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jun. 30, 2012

This is an easy great tasting recipe. I used it inside crepes with either sweetened blended cottage cheese, strawberries, blueberries or chocolate sauce.

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Reviewer:

SANDIBEACH1

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

Home Town: Montreal, Quebec, Canada

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

Living In: Portland, Oregon, USA

Reviewed: Apr. 3, 2012

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

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Reviewer:

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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