Instructions: 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 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 lime curd until it is cold and thick, at least 3 hours and up to 3 days.

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

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

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