Ingredients
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon freshly grated lime zest
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 prebaked 9-inch Graham Cracker Crust (see recipe)
- Homemade Whipped Cream, for serving (optional)
Preparation
Step 1
1. Make the lime curd: Place the eggs in a medium saucepan and whisk to combine. Add the sugar, salt, lime juice, and zest, whisking to combine after each addition.
2. Add the butter and whisk constantly over medium heat until the butter melts and the mixture begins to develop body and thicken, 5 to 10 minutes. (Watch closely to make sure the mixture doesn’t boil, which can cause it to separate.) Immediately remove it from the heat and pour it into the prebaked graham cracker crust.
3. Let the pie sit at room temperature to set and cool completely, at least 1 hour. Refrigerate the pie, uncovered, until you are ready to serve. Serve with or without whipped cream, whatever you prefer.
Note: Zested Lime Curd Pie will keep for 2 to 3 days, covered, in the refrigerator.