Heat oven to 350°F.
Beat eggs with a whisk until combined.
Add milk to the eggs slowly, whisking to combine as you go. Add lime juice, water, and lime peel. Whisk until well blended.
Pour into pie crust that has been placed on a baking sheet so the pie doesn’t spill into the oven.
Bake for 20 minutes or until almost set in the middle (it’s perfect when the pie wiggles just a bit in the middle when you shake it—if you leave it in too long, it’ll crack).
Cool on a wire rack for one hour and refrigerate for four hours.