Serve the leftover Key lime curd with biscuits or bread.
4 large eggs
2/3 cup fresh Key lime juice
3/4 cup sugar
6 tablespoons unsalted butter
2 teaspoons grated Key lime rind
1 1/4 cups all-purpose flour
3/4 cup cake flour
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon baking powder
1 cup butter or margarine, cut up
1/4 cup shortening
6 tablespoons cold water
1 pint fresh strawberries, sliced
How to Make It
Whisk together first 4 ingredients in a saucepan, and cook over medium-low heat, whisking constantly, 12 minutes or until mixture is thickened. Stir in lime rind. Pour carefully through a wire-mesh strainer into a bowl. Cover mixture, and refrigerate 4 to 6 hours.
Pulse flours, sugar, salt, and baking powder in a food processor until combined. Add 1 cup butter and shortening, and pulse until mixture is crumbly. Add cold water, 1 tablespoon at a time, pulsing after each addition. Remove dough, and wrap in plastic wrap; chill at least 2 hours.
Shape dough into 34 (1-inch) balls, and press balls into lightly greased miniature tart pans. Prick with a fork.
Bake at 375° for 13 minutes or until golden. Remove from pans, and let cool on wire racks.
Spoon 1 to 2 teaspoons lime curd into each tart shell; top with strawberry slices.
Note: You may substitute miniature muffin pans for the miniature tart pans.