Lime Cream and Strawberry Pie

4 eggs

1 cup granulated sugar

1 Tbsp grated lime zest

1/2 cup fresh lime juice (4 medium limes)

1/2 cup unsalted butter, cut into 8 pieces (1 stick)

1/2 cup chilled whipping cream

1 prepared crumb crust *

2 cups fresh strawberries, hulled and thinly sliced

Combine the eggs, sugar and lime zest in a heavy saucepan and whisk until smooth. Add the lime juice and butter and cook over medium heat, whisking constantly, until the mixture is thickened -- 7 to 9 minutes. (Do not allow the mixture to come to a boil.)

Pour the hot lime curd through a fine strainer into a glass bowl. Place plastic wrap directly on the surface of the lime curd. Refrigerate until curd is cold and thick, at least 3 hours or up to 3 days.

In a medium mixing bowl using an electric mixer, whip the cream until soft peaks form. Gently fold the whipped cream into the lime curd and scrape the filling into the prepared pie shell. Cover the pie with plastic wrap and refrigerate until the filling is completely set, at least 6 hours or up to 1 day.

Just before serving, arrange the strawberry slices in concentric circles on top of the filling.

Makes one 9-inch pie, 6 to 8 servings.