Key lime pie

Ingredients:

Lime curd (cream)

• 1 cup lime juice
• 2 tbsp. sugar
• 220 g butter
• 14 eggs

Cake

• 1/3 cup sugar
• 12 whole graham crackers
• 1/3 cup melted butter

Topping

• 1.5 cups whipping cream
• 1/2 cup powdered sugar
• Lime zest, for garnish

Preparation:

1. Lime cream: Combine lime juice, sugar, and butter in a medium saucepan and heat over low heat until melted. Beat the eggs, add them to the saucepan, and mix well. Bring to a gentle simmer. Stir constantly and cook until the mixture thickens and becomes creamy, 5-7 minutes. Strain through a sieve. Refrigerate for 2 hours.
2. Cake: Place the sugar and graham crackers in a food processor. Pour in the melted butter and pulse until combined.
3. Topping: Whip the cream with sugar until stiff peaks form.
4. Assemble the cake as follows: Line the bottom of a serving bowl with the crumb mixture, then the lime curd. Top with whipped cream and garnish with lime zest.