Lime Curd

This is good stuff. Next time I'll try it with Splenda. It should work with the sour oranges around here.
LEMON OR LIME CURD Fresh lemons are a must in this recipe and give it unbeatable flavor. For a lime-curd variation, substitute lime rind and juice.
1 Cup plus 2 Tblsp. Sugar
1 Tblsp. Cornstarch
1/8 tsp salt 3 large eggs
1 cup fresh lemon (or lime) juice, about 5 medium fruit
2 Tblsp butter
1 tsp. grated lemon or lime rind 1. Combine the first 3 ingredients in a medium heavy saucepan, stirring with a whisk. Stir in juice and eggs, bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat, add butter and rind, stirring gently until butter melts.
2. Spoon mixture into a medium bowl, cool. Cover and chill at least 6 hours or overnight (mixture will thicken as it cools). Yield: 2 ½ cups