Lime Curd

Place the sugar, whole eggs, egg yolks, juice and zest in a medium pan and whisk to combine.

Heat and continue to constantly whisk until the mixture turns pale and thickens to a soft jam-like consistency (about 5 minutes).

Remove from heat and whisk in the butter. Cool completely before refrigerating. Store in jars or an airtight container for up to one month.

Pie Filling

Whip the cream until it thickens (about 5 minutes) then add the vanilla and sugar. Continue beating until soft peaks form.

Fold the lime curd in with a rubber spatula and fill desired shells/crusts.

Chill 2 hours then top with additional whipped cream if desired. Allow to come to room temperature for 10 minutes before serving.