With all the flavors of the classic pie, Key lime pie sundae is made for summer.
Cook over medium, whisking often, until mixture coats the back of a spoon, about 8 minutes.
Transfer Lime Curd to a small heatproof airtight container.
Credit:Greg Dupree; Food Stylist: Chelsea Zimmer; Prop Stylist: Prissy Lee Montiel
Place a piece of plastic wrap directly on surface of Lime Curd to prevent a skin from forming.
Let Lime Curd cool to room temperature, about 20 minutes.
Chill, covered with plastic wrap, at least 1 hour.
Remove plastic wrap, and serve chilled.
Store leftover Lime Curd in an airtight container in refrigerator for up to 2 weeks.
Place scoops of vanilla ice cream in a small bowl, and drizzle with desired amount of Lime Curd.
Top with crushed graham crackers, whipped cream, and grated lime zest.
