Key-lime Pie

This is Seth's favorite. Always his birthday dessert. :)

Shortbread crust:
1 1/3 c. flour
1/3 c. packed brown sugar
2/3 c. butter, softened

Preheat oven to 400 F. Grease and flour 12-inch tart pan. (I use a 9in pie pan and it works fine.)

Mix flour and brown sugar. Cut in butter until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10-15 minutes or until light brown.

Filling:
6 large eggs
1 ½ tablespoons grated lime rind
½ c. fresh lime juice (I use key lime juice)
1 c. sugar
6 tablespoons butter or margarine

Whisk together eggs, lime rind and lime juice in a non-aluminum saucepan
over low heat. Add sugar and butter. Cook, whisking constantly, 8
minutes or until lime mixture is thickened and bubbly. Let cool 15-20
minutes.

Pour filling into prepared crust; cover and chill 4 hours or until set.
Garnish with lime slices and whipped cream as desired.