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...
