Ingredients for lime curd

½ cup unsalted butter (1 stick)

¾ cup sugar

½ cup fresh lime juice (key lime/regular limes)

1 tablespoon finely grated lime peel/zest

Pinch of salt

5 large egg yolks

Melt butter in heavy medium saucepan over medium-low heat. Remove from heat. Add sugar, lime juice, lime peel, and salt; whisk to blend. Add yolks and whisk until smooth. Return saucepan to medium heat and whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across and instant-read thermometer inserted into curd registers 165°F (do not boil), 10 to 12 minutes (mixture will not be as thick as traditional curd but will resemble slightly thickened sauce). Pour curd into prepared strainer; discard solids in strainer (optional). Place plastic wrap directly onto surface of curd and chill overnight.

Ingredients for crust

1/3 cup sugar

12 whole graham crackers

1/3 cup unsalted butter, melted

 – Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.

Ingredients for topping

1 1/2 cups whipping cream

1/2 cup powdered sugar

Lime peel/zest, for garnish

 – Whip the cream with the sugar until stiff.

FINAL ASSEMBLY: 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.