Graham cracker crust:
Mix all the ingredients and line 12 tartlet or muffin molds.
Bake in a preheated oven at 350 F (180 C) for 8 minutes. Remove from the oven and let cool.

Lime creamy filling:
Before starting, calibrate your candy thermometer in a pot of boiling water. It should read 100 C (212 F). If the temperature is higher or lower, adjust accordingly to the required temperature for the filling.

Put the sugar and zest in a heatproof bowl that can be placed over a pot of simmering water.
Off the heat, rub the sugar and zest between your hands for a few minutes, until the sugar is moist.
Add the eggs to the bowl and beat with an electric mixer, then while continuing to beat, add the juice, ginger, and cornstarch.

Place the bowl over the pot of simmering water and mix with an electric mixer until the mixture is warm to the touch or until the candy thermometer reads 180 F (62 C).

As soon as the temperature is reached, remove the bowl from the heat and pour the preparation into the mixer bowl.
Let cool until the candy thermometer reads 140 F (60 C), or about 10 minutes.

Run the mixer, equipped with the whisk, at high speed and incorporate the butter, piece by piece.
When all the butter is incorporated, continue beating for another 3 minutes.

Transfer the paste to a container and cover with plastic wrap.
Refrigerate the cream for at least 4 hours.