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1
Preheat oven to 350F.
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2
Melt 8 tablespoons unsalted butter and let cool.
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3
Combine melted butter, 1/2 tsp vanilla extract, 1/4 cup confectioners' sugar and pinch of salt and blend with a spoon.
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4
Gradually add flour till you form a smooth, soft dough with a consistency similar to cookie dough.
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5
Place in center of tart pan and press down with fingertips as evenly as possible on bottom and sides of the pan.
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6
Bake in the center of the oven for 12 to 15 minutes, till it's lightly browned.
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7
You do not need to prick or weigh this crust.
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8
While the pie crust is baking, cut rest of the butter into 8 pieces.
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9
Combine eggs, egg yolks and sugar in double boiler.
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10
Place over simmering water.
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11
The top pan should be just above, not touching the simmering (not boiling) water.
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12
Whisk, and watch the mixture transform.
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13
It will start bright yellow and grainy.
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14
As the sugar melts it become more liquid, paler, and frothy on top.
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15
After about 8 to 10 minutes it will thicken and become pale lemon colored.
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16
Add butter, one piece at a time, letting each piece melt before adding the next.
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17
Add the lemon or lime juice.
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18
If you want, when lime put in a bit of green food coloring, just so people eating the pie will know what flavor to expect.
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19
Continue whisking until the mixture is thick and custard like and the first bubbles appear.
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20
Do NOT let it boil.
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21
It will take 3 or 4 minutes.
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22
Pour the filling into the baked pie crust and smooth with spatula.
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23
Leave to set for 30 minutes.
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24
You can put it in the refrigerator.
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25
Serve at room temperature.
