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"  This past November, I worked on the Lime Tart with Coconut Crust for our April mix-and-match spring entertaining story. To achieve a silky smooth curd, I whisked the ingredients in a bowl set over a saucepan of simmering water. (If you cook directly in the saucepan, you run the risk of scrambling the eggs and getting a lumpy curd.) You have to whisk continuously for a while before the mixture becomes thick and silky. I can assure you it&amp;#039;s worth the time and effort because it tastes great with just about everything! Okay, I&amp;#039;m exaggerating a little, but we did try the curd on almost every other dish in our spring story. Multiple recipe tests and an aversion to wasting food meant lots of curd for us to eat. Because we finalized the coconut crust before we achieved the ideal lime curd, we ended up with batches of leftover curd. During our April recipe tastings, we spooned out dollops of curd with the other dishes. Our favorite combinations: -Caramelized Leek Tartlets: Yummy on just the baked tartlet pastry. Also tasty spread on matzo crackers.   -Asparagus with Citrus Sauce: Like an extra-rich hollandaise. What&amp;#039;s not to love? -Mango-Glazed Ham: Tangy tropical fruits with salty pork--simply delicious.   -Grapefruit Meringue Nests with Mixed Berries: Even better with the curd in the nests! Have you ever been surprised by an unexpected food combination? What are some of your favorites? "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a22490/spring-recipes-with-curd/>