Individual Key Lime Pies - lime juice

Method

• For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts.
• Beat the eggs, add to the saucepan and stir until combined.
• Bring to a simmer.
• Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes.
• Pass through a mesh strainer.
• Chill for 2 hours in the fridge.
• For the crust: Add the sugar and graham crackers to a food processor.
• Pour in the melted butter and pulse to combine.
• For the topping: Whip the cream with the sugar until stiff.
• To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd.
• Top with the whipped cream mixture and garnish with lime zest.