I agree Jude! I also happened to think I have a temperature probe for my microwave so I can use that to keep my eye on the temperature of my custard. Oooh! Lime curd!

My sister has a recipe for a mustard that is made with an egg custard. I bet that would work in the mwave too.

Thanks for the info on the PDX, I'll get it into my databases.

Oh! One more thing, Valewis says she has made the lemon curd without fussing with the PDX and fancy, schmancy sugar alcohols. So it might be possible to do this with just splenda.