Lime Curd

Makes 3 cups

This makes enough to fill one 9-inch tart shells, one and a half 3 x 14-inch rectangles, or up to two dozen 3-inch tartlets. It can be refrigerated for up to 4 days.

3 large eggs

1 egg yolk

3/4 cup granulated sugar

1/2 cup fresh lime juice

3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes

1-2 Tbs finely grated fresh lime zest

Make lime curd: Whisk together eggs, sugar, and lime juice in a 2-quart heavy saucepan until combined. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of the whisk and first bubbles appear on surface, 10 to 15 minutes. Cool to room temperature, stirring occasionally. Stir in zest, then chill, covered, at least 1 hour.

If not using immediately, cover the surface of the curd with plastic wrap to prevent a skin from forming, and refrigerate until ready to use.

Pecan Shortbread

1 c. butter

1/4 c. sugar

2 c. chopped pecans

2 c. cake flour

2 tsp. vanilla

Cream butter until soft. Blend in sugar until creamy. Add vanilla, stir in flour and vanilla; add pecans.  Pat the dough into a 9" x 13" baking pan. Bake at 300 degrees for 45 minutes or until the edges begin to brown.

Allow the shortbread to cool. Top with the lime curd.

Put 2 oz of semi sweet chocolate in a microwave safe bowl with 1/2 tsp of butter. Nuke for 20 seconds on high. Stir. Nuke again for 20 seconds. Drizzle over the short bread. Cut into squares and serve.