Beat the egg yolks, sugar, and lime juice. Mix until combined. Pour the mixture into a medium saucepan and cook on low {If you have a numbered stove from 1 to 10, I put my burner on about four}. After about five minutes has elapsed, gently add the butter chunks and continue to stir until melted and slightly thickened, about another 7 minutes. You will want to whisk this constantly so the eggs do not “cook.”

Remove from heat and immediately strain to remove any tiny lumps and ensure a smooth finish. Add the heavy cream and coloring, whisking until completely incorporated. Remove from the heat and cool completely in the refrigerator, covering top of curd to prevent a skin from forming. 

While lime curd is chilling, make and bake the deep dish tart shell. Combine all ingredients in a medium sized bowl, and mix until combined. Press crust into tart pan, preferably with removable bottoms. This will make it easy for you to get the shell out of the pan after baking. 

Bake at 350° for 8-10 minutes, or until golden. Cool completely.  Fill each tart with the chilled lime curd, and topped with additional fruit, garnish, or whipped cream if desired. Chill until set. Store in the refrigerator covered for up to two days. 

Store leftover lime curd in an airtight container in the refrigerator for up to a week if you don’t plan to use it right away. Enjoy!