Key Lime Pie Mousse
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This is like a Key lime pie in a glass!    You could use lemons instead, and have a lemon mousse. 
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
**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.
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!
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!
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.