This is my favourite too! I most often make it with passionfruit.
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Sooooo good with passionfruit! Have some in fridge now .
I find it tastes metallic.
Two ingredient lemon curd turned into a five ingredient experimentation. I had to add citric and malic acid, in addition to some strained lemon jam and double the lemon juice to get a reasonable tartness to this dessert. It is neither curd nor pudding, and Iâm grateful that I only made a fourth. For those that had suspicions, you were correct 
!
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Thatâs a lot of tinkering! But you made it look very pretty.
Thank you, it had to have something to redeem it!
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Thatâs the recipe with condensed milk? Thank you for doing that! I just picked the lemons from garden and grocery store yesterday.
Yes, the condensed milk/lemon recipe. If you get the opportunity, read the comments on the site!
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Thank you! Just did. Glad I didnât rush in to anything with the Meyersâ! 
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I really donât know how they can call it a curd. It might be useful as a topping for berries, but it needs a big boost of citrus. I think I would stick with a true curd.
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I was afraid it was too good (easy) to be true! Iâm sure itâs still tasty, and probably lots of uses for it, but itâs not a curd!
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Thank you for taking one for the team!
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Sounds like a cheaterâs posset / pudding or something in that direction
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I can say with certainty that I would not repeat it !
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A true posset would be a vast improvement over this concoctionâŚ.its really not worth making, even with improvements!
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I should probably apologize for sharing that recipe, but who knows? I was pleasantly surprised by posset. And when I donât make curd I will stick with that!
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I was the one willing to try it out of curiosity, so no apologies necessary. We all had some good laughs about it! I had a 100g can of condensed milk, so no great investment in product or time !
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