Lime Curd Tart

1. 1

   Make crust:

2. 2

   Preheat oven to 350 degrees and butter a 9-inch tart pan with a removable fluted rim.

3. 3

   In a food processor pulse almonds, sugar and salt until almonds are ground fine.

4. 4

   In a bowl toss nut mixture with cookie crumbs and butter until combined well.

5. 5

   Sprinkle half of crumb mixture onto bottom of pan near rim, pressing evenly up side.

6. 6

   Sprinkle remaining crumb mixture onto bottom and press evenly over bottom, joining edge.

7. 7

   Bake crust in lower third of oven 10 minutes, or until a deeper shade of golden brown, and cool on a rack.

8. 8

   Make filling:

9. 9

   In a heavy saucepan cook sugar, butter, eggs and lime juice over moderately low heat, whisking frequently until thick enough to hold marks of whisk and first bubbles appear on surface -- about 12-15 minutes.

10. 10

    Stir in zest and cool. (Filling may be made 1 week ahead and chilled, its surface covered with plastic wrap.).

11. 11

    Spoon filling evenly into crust and cover surface with a buttered round of wax paper.

12. 12

    Chill tart, covered, at least 1 hour and up to 24.

* Per serving · 4 servings · Values may vary.

No additional tips available.