Preparation:
combine flour, 2 tablespoons sugar, and salt in a food processor add butter and pulse just until mixture resembles a coarse meal add 1 egg yolk and water process until mixture forms a ball wrap in plastic and chill for 1-24 hours place onto a lightly floured surface and rollout into a 13-inch circle roll onto a rolling pin and press into a 9-inch tart pan trim edges by pressing with a rolling pin place into a freezer for 60 minutes, until firm remove crust from freezer line with foil and fill with dried beans bake @ 400 degrees for 12 minutes, until the edges are set remove weights and foil bake @ 400 degrees for 12-15 minutes, until golden in the center remove from the oven and cool on a wire rack meanwhile combine cream and cornstarch in a large mixer bowl and whisk to mix well allow to stand for 1-2 minutes and whisk again to blend whisk in eggs and egg yolks, set aside combine sugar, lime juice, orange juice, and melted butter in a saucepan, over a medium-low flame heat and stir to dissolve sugar bring to a boil and remove from heat whisk 1/4 cup juice mixture into egg mixture whisk egg mixture into the juice mixture place over a medium flame boil mixture for 1 minute, stirring constantly remove from heat, strain well, and allow to cool slightly spoon into prepared pie shell chill for 4-48 hours cut candied lime zest into thin strings and arrange on top as a garnish serve chilled |
