INGREDIENTS: For the curd 4 limes 1 ½ cup Mint Julep Sugar ¼ pound of unsalted butter at room temp 4 large eggs at room temp ⅛ tsp. salt For the shell 12 Tbsp. of unsalted butter, room temperature ½ cup Bourbon Vanilla Sugar ½ tsp. Bourbon Madagascar Vanilla Extract 2 cups butter cookie or vanilla wafers Pinch of Bourbon Smoked Salt

INSTRUCTIONS: For the curd: Peel the limes to get the rind, but avoid the white pith. Squeeze the limes until you get ½ cup of juice, and set the juice aside. In a food processor, add the zest and sugar. Process for 2-3 minutes. In a mixer fitted with a paddle attachment, cream the butter, sugar, and lime zest. Add the eggs one at a time. Lastly, add the lime juice. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly until thickened, about 10 minutes. Remove from the heat. For the shell: In a mixing bowl fitted with a paddle attachment, combine all of the ingredients. Process until all the ingredients come together. In a tart shell fill the batter in and pat down until even and smooth. Allow it to set before adding in the lime curd. Chill and serve.