Cut the limes in half lengthwise. Run the cut sides over a juicer and reserve juice to use in pudding.

Scrape out the fibers in each lime half to leave a smooth shell. Set aside.

Place the cream and sugar in a heavy bottomed sauce pan and bring to a boil, stirring until sugar is dissolved. Turn the heat down to a simmer and let cream gently cook down for five minutes, whisking occasionally.

Remove from heat and whisk in the lime juice.

Let sit for 5 minutes and whisk again. Mixture should have thickened significantly.

Whisk in the lime zest.

Divide the mixture between the prepared lime shells.

Refrigerate for two hours, or until set. Enjoy chilled.