Lime Curd Tart

Lime Curd Tart
I have never had a traditional Key Lime Pie, but I absolutely loved this! It's a very refreshing dessert.

For the Crust:

1 1/2 c (355 ml) graham cracker crumbs
1/2 c (100 g) sugar
6 Tbls (85 g) butter, melted

Preheat oven to 375F (190C).

Combine the crumbs and sugar in a bowl, then add the melted butter. Mix to combine, then press evenly into a 9" tart ring or springform pan using your hands or a glass with a flat bottom. Bake for about 9 minutes and cool on a rack.

For the curd:
2 Tbls water
1 tsp gelatin
1 c (200 g) sugar
1/2 tsp salt
1 lime, zest of
4 eggs
3/4 c (175 ml) key lime juice (I use regular limes)
1/2 c (120 g) butter, cubed
1 tsp vanilla

Fill a small pan with water and bring to a simmer. Meanwhile, pour the two tablespoons of water into a small cup and sprinkle the gelatin over the top to soften. Set aside.

Place the sugar, salt and lime zest in a bowl that will fit well over the pan of simmering water (you will be using it as a double boiler) and rub the zest into the sugar with your fingers until fragrant, about two minutes. Whisk in the eggs and lime juice.

Set bowl over the pot of simmering water and, whisking constantly, cook until thickened.

Begin adding butter, one pat at a time, until it has melted.

Add the softened gelatin, remove the bowl from the heat and add the vanilla. Pour into the cooled crust, cover and refrigerate until set, about 3 hours. Serve with whipped cream and garnish with lime zest, if desired.