3/4cupfresh lime or key lime juice (I have included a link to the key lime juice I use inside the post)
4large eggs, at room temperature
Fit a medium sized bowl with a fine mesh sieve; set aside.
Combine the lime zest, lime juice, sugar, and eggs in medium saucepan. Add butter and bring mixture to a very controlled simmer – stirring almost constantly – over medium-low heat. Once the mixture has thickened – it should be able to coat the back of a metal spoon – remove from heat and pour through the sieve. Place bowl in the refrigerator for at least 2 hours.
Once the pudding has chilled, whip the cream and confectioners sugar together in a stand mixer until stiff peaks begin to form. Fold the cream into the cooled pudding, stirring until completely combined.
Eat at once or refrigerate until needed. Pudding will last up to 48 hours.
If key lime juice cannot be found, regular fresh lime juice may used in its place.