i ♥ lime curd -- but i've recently switched to lemon/lime curd mmm and--have you tried the microwave recipes for making it? they are brilliant--so easy--done in five minutes--
googlable
Include me in on getting your recipe K8 for the microwavable lemon curd. It sounds like it would be delicious between two cake layers!!! Yummy!!!
the green text is the entire jist of it--
what i do is put everything in a microwave safe container like a large 2 quart (pyrex) glass measuring cup for a recipe employing 4 eggs--with enough room in the container so the curd can puff up a lot during the process--
while microwaving the butter in the packages just to get it soft--place the eggs in the pyrex and beat them at least 200 strokes--use a whisk, or a hand mixer or wash a ton of dishes and use your stand mixer ;)
when your eggs are ready, combine everything--i always rub some of the sugar into my zest first with my fingertips to make it really zing--releases the oils--so when the aroma fills your nostrils it's ready--thank you, pierre herme and dorie greenspan--
it will look odd-- big butter lumps and the eggs do not really meld with the juice--no worries
then zap in one minute intervals five times whisking well at each interval
(which is why a pyrex with a handle is nice-- in/out in/out)
then if it needs more do a few thirty second intervals--
should coat back of spoon you know the drill--when your mouth starts watering--it's done 
but king arthur has a recipe and there are plenty on google
i did a little blogette where i use truvia in mine in a tiny one egg quantity
http://k8memphis.blogspot.com/2013/10/lime-curd-cheesecake-cupcakes.html
my base recipe is:
- 1c juice
- 2T zest
- 4 eggs
- 2c sugar
- 1/2c butter
the green text is the entire jist of it--
when your eggs are ready, combine everything--i always rub some of the sugar into my zest first with my fingertips to make it really zing--releases the oils--so when the aroma fills your nostrils it's ready--thank you, pierre herme and dorie greenspan--
it will look odd-- big butter lumps and the eggs do not really meld with the juice--no worries
then zap in one minute intervals five times whisking well at each interval
(which is why a pyrex with a handle is nice-- in/out in/out)
then if it needs more do a few thirty second intervals--
***and whisk in between the thirty second intervals--
the object of the game is to heat the eggs slowly so they set perfectly when they get hot enough so that's why you keep whisking between zaps--it is brainless and wonderful and fun
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