8 tbsp. butter
5 eggs
1 c. sugar
3/4 c. fresh lime juice (6 to 7 limes)
Grated zest of 5 limes
2 c. heavy cream, chilled

Melt butter in top part of double boiler over simmering water. Beat eggs and sugar until light and foamy. Add mixture to melted butter. Cook gently, stirring constantly until mixture becomes a custard, about 8 minutes.

Do not overcook or eggs will scramble. Remove from heat and stir in lime juice and grated zest. Cool to room temperature. Using an electric mixer, whip chilled cream until very stiff, almost to butter. Stir lime custard into cream, until just incorporated. Pour into dishes or serving bowl. Chill at least 4 hours. 8 servings.