-
1
Make the curd: melt the butter in a large saucepan over med-low heat.
-
2
Remove pan from heat and whisk in the egg yolks, sugar, lime zest, juice, and salt.
-
3
Return to medium heat, and cook, whisking frequently at first and constantly toward the end, for about 10 minutes, until thickened.
-
4
Immediately pour the curd through a fine strainer set over a medium glass measure or bowl.
-
5
Let cool to room temperature, whisking occasionally; the curd will continue to thicken as it cools.
-
6
Refrigerate, tightly covered, for about 2 hours, until thoroughly chilled and set (can be refrigerated for up to 1 month).
-
7
Make the pastry: heat the butter in a small saucepan or skillet over low heat until it is a nutty brown color; watch it carefully so it doesn't burn.
-
8
Immediately pour the butter into a small glass measure or heatproof bowl and let cool to room temperature.
-
9
Position a rack in the middle of oven; preheat oven to 350.
-
10
Whisk together the flour, sugar, and salt in a bowl.
-
11
Slowly pour in the butter, stirring constantly with a fork, and continue stirring just until the dough holds together when a small bit is pressed between your fingers.
-
12
Transfer the dough to a 9-inch fluted tart pan with a removable bottom.
-
13
Press the dough evenly into the bottom and up the sides of the pan.
-
14
Prick all over with a fork; bake for 20 minutes, or until light golden brown; let cool on a wire rack.
-
15
With an electric mixer on med-high speed, beat the cream in a medium bowl just until it forms stiff peaks when the beaters are lifted.
-
16
Whisk in the lime curd just until combined.
-
17
Transfer the filling to the crust and smooth the top with a rubber spatula.
-
18
Refrigerate for at least 4 hours, until thoroughly chilled and set, or for up to 8 hours.
-
19
Just before serving, make the topping: pulse the sugar and lime zest in a spice grinder until the zest is finely ground.
-
20
Sprinkle evenly over the tart and serve cut into wedges.
