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Lime Curd Tart
In a heavy pan, cook sugar, butter, eggs, and lime juice over moderately low heat, whisking frequently, until thick enough to hold marks of whisk and first bubbles appear on surface (12 to 15 minutes). Immediately pour curd through a sieve into a bowl and cool. (Filling may be made up to a week ahead of time and chilled covered).
Spoon filling evenly into crust and chill, covered, at least 1 hour.
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