Yield: Yields about 2-1/2 cups
This alternative to lemon curd is delicious sandwiched between shortbread cookies, swirled into yogurt, folded into whipped cream for a mousse, or dolloped over pound cake and topped with berries.
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I made this to top a FC recipe for cheesecake bars. It was so fantastic that the bars arrived at the party 3 or 4 heaping tablespoons short.People at the party just lapped up the curd. It is limey, tangy, tart and sweet.Rarely do I find a perfect recipe and this is one.
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