Ingredients
2 large eggs, room temperature1 large egg yolk, room temperature1/2 cup sugar1/4 cup lime juice1 teaspoon grated lime zest1/4 cup unsalted butter, cubedTART SHELLS:1/2 cup unsalted butter, softened3 ounces cream cheese, softened1 cup all-purpose flourOptional: Grated lime zest and grated white chocolate
Preparation
For curd, in a small heavy saucepan over medium heat, whisk eggs, egg yolk, sugar, lime juice and zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool. Cover and refrigerate until chilled.
In a small bowl, cream butter and cream cheese until smooth. Gradually add flour; mix well. Cover and refrigerate 1 hour or until easy to handle.
Preheat oven to 375°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased miniature muffin cups. Prick bottoms with a fork. Bake until golden brown, 13-15 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely.
Fill shells with lime curd. Garnish as desired. Refrigerate leftovers.
