Lime Curd Tart

Directions

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.