Curd: Whisk the eggs, ½ cup sugar, and lime juice in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 8-10 minutes. Transfer to a blender and blend on VERY low speed, slowly adding small chunks of the 2 tablespoon of butter, then the liquid chlorophyll. Transfer to a bowl, cover, and chill 2 hours minimum. Make sure to lick the spoon. So good.
Whisk the cream into the curd.
Layer your cups by adding the graham cracker crumbs to the bottom of your cup, and top with the curd. Garnish with slices of lime and zest.