Sweet and Tart Lime Bars
2 tablespoons salted roasted almonds with skins
1/4 cup confectioner's sugar
1 stick unsalted butter, softened
1 large egg
1/2 teaspoon vanilla
1 cup flour
2 large eggs
1/4 cup plus 2 tablespoons sugar
1/3 cup fresh lime juice
1/2 teaspoon finely grated lime zest
9 tablespoons cold unsalted butter, cut in 1/2" cubes
MAKING THE PASTRY: In a food processor, pulse the almonds and confectioner's sugar until finely ground. Add the butter and pulse until smooth. Pulse in the egg and vanilla. Add the flour and process until blended. Press the pastry evenly into an 8x11" glass baking dish, pressing it 1 inch up the side. Trim the edge to 3/4 inch and chill until firm, at least 1 hour.
Preheat the oven to 350 degrees. Prick the pastry with a fork and bakd for 25 minutes, or until golden. Let cool completely.
MAKING THE CURD: In a heatproof bowl set over a pan of simmering water, cook the eggs, sugar, lime juice and zest, whisking until an instant read thermometer registers 180 degrees, about 7 minutes. Set the bowl into an ice water bath and stir until the temperature drops to 130 degrees, about 3 minutes. Whisk in the butter, Let cool at room temperature for 1 hours.
Pour the lime curd over the pastry and refrigerate until firm at least 6 hours or overnight. Cut into bars and serve.