Combine first 5 ingredients in a heavy saucepan over medium
heat, stirring often, 20 minutes or so until a candy thermometer
registers 165, remove from heat. Stir in lime rind; cool 2 hours
or until completely cooled.
Beat whipping cream at high speed with an electric mixer until
soft peaks form. Fold into egg mixture. Spoon into gingersnap
crust. (I use pre-purchased graham cracker crust.)
Freeze 2 hours or until firm. Let stand 20 minutes before
cutting. Garnish with lime rind curls an sweetened whipped
cream if desired.
For crust- Stir together all ingredients. Press into bottom and
up sides of a 9-inch pie plate. Bake at 350 for 8 minutes. Cool
on a wire rack.
Originally Submitted
9/1/2018
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