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1
Combine gingersnap cookies and sugar in the bowl of a food processor.
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2
Pulse until cookies are ground.
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3
Pour melted butter into food processor while pulsing.
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4
Press crumb mixture into a tart pan
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5
Bake 325 for 10-15 minutes until crust sets and is fragrant.
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6
Remove from oven and cool completely on a wire rack.
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7
Zest the limes using a microplane or fine grater. Take care not to include the white pith which will taste bitter. Cut each lime in half and juice. Compost the peels.
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8
In a saucepan, whisk the eggs, sugar, lime juice, and lime zest. Cook over medium heat, stirring with a wooden spoon, until sugar melts. Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.
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9
Once the curd is thickened, pour it through a sieve into a clean bowl. Discard any chunks. Cover curd and chill completely.
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10
Whip the cream and sugar until soft peaks form. Add the tequila and mix.
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11
Fold tequila whipped cream into 1 1/2 cups of the lime curd. Reserve the rest of the lime curd for another use.
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12
Gently spoon the tequila lime filling into the cooled gingersnap crust. Smooth top and garnish with candied lime peel or a thin slice of whole lime. Keep chilled until ready to serve.
