Ingredients
Pastry:
You can use a pre-made pie crust, but I prefer to make my own.
You will need a scale for this.
225 grams all-purpose flour
150 grams cold butter – cut into small cubes
25 grams powdered sugar
1 large egg, beaten
2 Tbsp water
For Filling:
1 Cup fresh lime juice
2 Tbsp lime zest
2 Tbsp grated ginger (I like a bit more, but it does add some zing)
1-1/4 Cup regular sugar
2 eggs
3 egg yolks
1/4 tsp salt
1 Tbsp corn starch
12 Tbsp cold unsalted butter cut into 12 pieces.
Directions
You will need a tart pan.
Mix flour, butter, and sugar into a food processor. Mix
until it looks likes breadcrumbs. Add the egg and water
until it forms a ball.
Roll out pastry on a floured surface, until it is just a
little bigger than the size of the tart pan. Line tart tin
with pastry letting a little hang over the sides of the tin.
Place on a baking sheet and then chill in the fridge for 30
minutes.
Preheat oven to 400. Line the pastry in the tin with
parchment and fill with baking beans (ceramic balls). Bake
for 15 minutes until pale golden brown.
Take out oven and remove baking beans and parchment.
Trim off excess pastry. Return to oven for another 10-12
minutes or until the pastry is dry. Set aside to cool.
Reduce oven temp to 350
Combine everything except the butter into a sauce pan
and whisk constantly over medium heat until thickened (about
10 minutes)
Keep it moving or you get lime flavored scrambled eggs
Add the butter one piece at a time and whish until it
has completely melted. Then add the next piece.
Pour the curd filling into the baked shell and smooth.
Place in the oven an back for about 15 minutes. You can
touch the top to see if it is setting up.
You can cover the crust with aluminum foil if it starts
to brown too much.
I like to toast some coconut and sprinkle some on top.
You can also take the left over egg whites and make a
meringue out of it. :)