Bearss Lime Curd

Culinary Cam
5 hours ago
2 min read

I missed a bunch of weeks of the 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! And I love it though I have been remiss at participating regularly this year. So, I am playing catch-up. Here I am at letter 'l'...

L is for...

Deviled Eggs with Lemon Caper Remoulade from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Lamb Shoulder Roast from Food Lust People Love
Greek Pork Chops from A Day in the Life on the Farm
Instant Pot Spicy Moroccan Lamb and Lentil Stew from A Messy Kitchen
Lasooni Palak from Mayuri’s Jikoni
Lemon Lavender Scones from Blogghetti
Lemon Lush from Jolene’s Recipe Journal
Lentils, Sweet Peppers, Spinach, and Linguica from Karen’s Kitchen Stories
Low Carb 2 Ingredient Oats Bread from Sneha’s Recipe

Bearss Lime Curd

I love making curds whenever I have fresh citrus or anything really tart such as fresh cranberries during the holiday season. Check out my Cranberry Pink Lemon Curd, Lemon Ginger Curd, and Cranberry Curd.

So, when a friend brought over an entire bag full of Bearss Limes, I knew I needed to make a batch of curd.

Bearss Limes are also called Persian limes, Tahiti limes, or Seedless limes; they are a triploid cross between Key lime and lemon.

Ingredients

makes approximately 6 cups of curd

2 cups freshly squeezed Bearrs Lime juice
1-1/2 cups organic sugar
12 large eggs
24 Tablespoons (3 sticks) butter, cut into cubes

Procedure

Whisk together lime juice, sugar, and eggs in a large pot or Dutch oven. Bring to a simmer and whisk until it begins to thicken. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, approximately 6 to 7 minutes.

Let it cool for 5 minutes or so and cover it with plastic wrap, touching the surface; this will keep it from forming a skin. Let cool for at least 1 hour.

Spoon into sterile jars, cover, and refrigerate. Use within 2 weeks.