1tablespoonfreshly grated lime zestabout 2 limes, plus more for garnish
½cup(113g) unsalted butterdiced
Whipped creamlime zest, and/or fresh lime slices for serving
Instructions
Make your graham cracker crust (if making it from scratch) using my homemade recipe. I like to cook the crust to keep it crunchy. Preheat oven to 350°F. Press crust in a 9-inch pie plate and bake 5-7 minutes or just until light golden. Let cool before filling.
Place eggs in a medium saucepan and whisk until combined. Whisk in sugar, salt, lime juice, and zest. Add the diced butter to the pan and turn on the heat to medium.
Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes. Don't walk away, keep whisking, and make sure it doesn't boil.
Once it thickens, remove it from the heat. Strain the mixture to get rid of any pieces of egg. Pour it into the prepared crust. Let it cool and set completely at room temperature, at least one hour.
Refrigerate uncovered until ready to serve. Garnish with lime slices and/or lime zest. Optionally, serve with whipped cream.
Notes
Want a margarita pie? Add 1 ounce of tequila to the lime curd mixture as it's cooking. (This is untested, but should work, and would give a great margarita flavor to the pie!)