Go Back

Bearss Lime Curd

A quick curd using Bearss limes for all your fillings and desserts.

Course Dessert
Cuisine California Greek
Keyword Curd, Limes


  • 4 oz. lime juice
  • 6.5 oz. sugar, divided
  • 2 tsps. lime zest
  • 2 eggs
  • 6 oz. unsalted butter, room temperature


  1. Combine lime juice, 3oz. of sugar, and the zest in a saucepan. Bring to a boil.

  2. Place the eggs and remaining sugar in a bowl. Mix well.

  3. Temper the egg mixture by adding one-quarter of the boiling juice. Stir. Add the remaining juice and place back on the burner.

  4. Bring the mixture to a boil, whisking, continue and boil for 1 minute.

  5. Remove from the heat and chill over an ice bath until cooled.

  6. Add the butter in 5 pieces, beating well after each addition.

  7. Use immediately for a pie filling or cover and chill and refrigerate.

Recipe Notes

This makes enough for one 8 inch pie shell. Use the filling for layer cakes, tortes, meringues and sandwich cookies.