INGREDIENTS

INSTRUCTIONS

Place the flour, confectioners' sugar, granulated sugar, and salt in the
bowl of a food processor. Pulse until well-combined. Add the butter, and
pulse until coarse crumbs form. Add the lime extract, and pulse just enough
to mix. Transfer the dough to a clean work surface, and flatten, forming a
disk. Wrap the dough in plastic, and transfer to refrigerator; chill until
very firm, at least 2 hours. Heat oven to 325 degrees. Line a baking sheet
with a Silpat non-stick baking mat. Roll out the dough to an 1/8-inch
thickness on a lightly floured surface. Using a 1 3/4-inch fluted cookie
cutter, cut the dough into squares. Place squares on the prepared baking
sheet, spaced about 1 inch apart. Bake until just golden, 15 to 17 minutes.
Transfer to a wire rack to cool completely. Meanwhile, make the Key Lime
Curd: Place sugar, eggs, lime juice, and zest in a medium nonreactive
saucepan; set over medium-low heat. Cook, whisking constantly, until
mixture begins to thicken and holds the mark of the whisk, 10 to 12
minutes. Remove pan from heat, and whisk in the butter, a piece at a time,
until well-combined. Strain mixture through a sieve into a glass bowl. Lay
plastic directly on surface to prevent a skin from forming. Chill 3 hours
or overnight to set the curd. (Makes
3/4    cup) To assemble the sandwiches, place 1 teaspoon Key Lime Curd
on the underside of half of the cooled squares. Top the curd with the
remaining squares to form little sandwiches. Refrigerate until firm, about
20 minutes, and serve. Makes 24 dessert sandwiches.
Comments: Key limes are smaller than the more familiar Persian limes, and
their skins are yellower in color. Native to southern Asia, the key lime
was transported to Spain and Portugal by Arab travelers; explorers from
these two countries introduced the fruit to North America in the sixteenth
century. High in vitamin C, key limes mature in the summer months, but are
generally available year-round in larger supermarkets and specialty-food
stores.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.

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