Lime Curd Tart

• 4 1/2 tbsp unsalted butter
• 8 None large eggs
• 1 cup granulated sugar
• 6 None limes, zested, 1-2 juiced
• 1 (8-10 inch) baked tart shell
• None None FOR THE CANDIED LIME PEEL
• 1/2 cup granulated sugar
• 2 None limes, rind thickly peeled and cut into matchsticks

1. Melt butter in a saucepan over low heat. In a bowl, whisk together eggs, sugar, lime zest and lime juice. Add to saucepan and cook, stirring frequently, for 5-10 mins, until mixture thickens. Transfer to tart shell and chill for 2 hours, or until set.
2. Meanwhile, to make the candied lime peel, combine sugar with 1/3 cup water in a small saucepan over low heat. Stir until sugar has dissolved. Bring to a boil without stirring. Add lime zest strips and continue to cook, stirring occasionally, for 5-10 mins, until liquid has evaporated and zest is candied. Transfer to a baking tray lined with parchment paper and let cool. Sprinkle over tart.

butter, eggs, sugar, tart shell, candied lime, granulated sugar

Taken from recipes-plus.com/api/v2.0/recipes/33531 (may not work)