Barefoot Lime Curd Tart
I just made this for the first time today and I have to say I was pretty impressed that I pulled off the curd, and it was pretty simple to make, and delicious. But i've never made curd before and I'm thinking it was not quite as firm as I would like...it ozzed just a little bit when I cut a piece to serve, but not so much that it made a mess. Does this sound about right or should it totally hold its form when cut? Thanks
I made this a while back....the recipe is in Ina's first book, The Barefoot Contessa Cookbook...and I don't recall any issues with the firmness. It set up just fine, but it did seem to take a long time cooking the curd until it was the right thickness...or what I thought was the right thickness. I seem to remember it was even better (and firmer!) after a night in the fridge. It is delicious, isn't it!