Key Lime Pie Mousse

This is like a Key lime pie in a glass!   You could use lemons instead, and have a lemon pie mousse. 
Picture
Ingredients for filling
zest of 1 Key lime (or regular lime)
juice of 2 limes
1/2 cup sugar
pinch salt
3 eggs 
3/4 stick unsalted butter, cut in 1" chunks
2/3 cup whipping cream (not whipped)
 Ingredients for crust
2/3 cup graham cracker crumbs or similar cookies
2 T butter (melted)
Ingredients for topping
3/4 cup of whipping cream
​2 T sugar
gf  This can easily be made as a gluten free dessert by simply changing the graham crackers in the crust for a gluten free cookie.  GF Animal Crackers work great!
**Note:  This goes into individual glasses, Mason jars, or bowls.  It's pretty, so I like to use a wine glass or a cocktail glass.
Steps for Crust
  1. Reduce cookies or graham crackers in food processor until fairly small.  Place in bowl.
  2. Melt butter and combine with cookie crumbs, using a fork.
  3. Press into individual glasses - about 1/4 - 1/2 inch deep in each, depending on how much you like the crust!
Steps for Mousse
  1. Place lime zest and juice, salt, sugar, and eggs in a saucepan and stir.  
  2. Add chunks of butter and heat over low heat, stirring often until thick.  When it coats the back of the spoon and you can leave a definite stripe with your finger, it's good.  The thicker, the better, but DON'T LET IT BOIL.
  3. Use a very fine mesh strainer and strain the mixture into a bowl.  You will have to kind of push it through the strainer.
  4. Let it cool  in the fridge or set atop a bowl of ice for about 20 minutes, uncovered.  Best to stir every 5 minutes.
  5. Beat whipping cream until high peaks form.   GENTLY fold into the lime mixture.
  6. Carefully spoon onto the crust in each glass, filling about 2/3 of the way full.  Leave room for the topping!
Steps for Topping
  1. Whip cream, adding sugar gradually.  Whip until high peaks form.
  2. Spoon onto the top of your dessert.  Garnish with a lime slice.
  3. Let chill for at least 2 hours or more before serving.