• Set oven to 350F. Butter and flour your 9" springform or tart pan.

make the curd (you may have extra curd)

• In a large microwave safe bowl (I use a 1 quart pyrex measuring cup) whisk together the 3/4 cup sugar, 2 large egg yolks, and 1 large egg until well combined. Whisk in the 1/2 cup fresh squeezed lime juice.
• Microwave the bowl on high for one minute. Remove and whisk thoroughly.
• Microwave the bowl for another minute on high, and remove and whisk again.
• Microwave on high for 15-30 seconds, remove and stir well. If the mixture has thickened and coats the back of your spoon it's done. If not, microwave another 15-30 seconds. Check with an instant read thermometer if you want to be sure, it should have reached 175F.***
• Slowly stir in the 4 tablespoons butter that has been cut in cubes, a few cubes at a time, allowing them to melt as you stir.
• If your curd has any lumps, push it through a mesh strainer into a clean bowl. Be sure to scrape off the curd that clings to the bottom of the strainer, you don't want to miss one drop!
• Allow the lime curd to cool before using. I like to put the bowl of curd into a bowl of ice water to hasten the cooling process.

make the shortbread crust

• Cream the 1 cup salted butter at room temperature** and 2/3 cup sugar together until well combined and fluffy. Scrape down the sides of the bowl as necessary.
• Blend in the 1/2 cup sweetened shredded coconut and 1 tsp vanilla extract. Add the 2 cups all purpose flour gradually and mix until just combined. There should be no more dry flour left, and the mixture will be crumbly.
• Take approximately 1/2 to 2/3 of the dough and pat it into the bottom of the pan. I like to drop crumbles of the dough all over the bottom to distribute it before I start patting it down, this helps get the bottom covered evenly. Flour your fingertips if necessary.
• Measure out a cup of lime curd (you may have some leftover) and spread evenly over the dough. Then, using your fingertips, crumble the remaining dough over the curd. It's ok if some of the curd shows through.
• Bake for about 35 minutes, until the top is just starting to get a hint of golden.
• Let the tart cool for about 15 minutes before removing it from the tart pan. I like to wait for it to cool before slicing to allow the curd to firm up for cleaner slices.
• Store leftovers on the counter loosely covered with foil or under a cake dome. The tart can be frozen for up to 3 months. Plan to use up any leftover lime curd within a week or so.