The Bojon Gourmet

15 Prepare the gluten-free tart crust and bake it fully, then press with the back of a spoon as directed. The tart crust can be made ahead and kept at room temperature for 1 day, refrigerated for up to 4 days, and frozen for up to several months. 
8 Position a rack in the lower third of the oven and preheat to 325ºF.
Filling
9 Place the butter in a heatproof bowl or large measuring cup, place a fine-mesh strainer over the top, and set aside.
10 In a medium, heavy-bottomed saucepan, whisk together the sugar, salt, lime zest, eggs, and egg yolks to combine. Whisk in the lime juice. 
16 Place the pot over medium-low heat and cook, stirring constantly with a heatproof silicone spatula, until the mixture thickens enough to coat the back of a wooden spoon and reaches 170ºF on an instant-read thermometer, 5–10 minutes. As you stir, be sure to scrape the entire bottom and corners of the pan, so that the mixture heats as evenly as possible. It will start out thick and cloudy from the undissolved sugar, then will turn thin and translucent, and finally begin to thicken and turn cloudy again as the eggs cook. If the mixture starts to curdle or bubble, immediately remove from the heat and proceed to the next step.
11 Immediately pour the curd through the strainer and into the bowl of butter to stop the cooking. Whisk gently to incorporate the butter. Pour the cooked curd into the warm, baked crust.
Bake
12 Bake the tart at 325ºF until the sides are barely puffed and the center wobbles like firm Jell-O when you give it a gentle shake, 15-25 minutes. It should not be wet or watery looking (underbaked), nor should it be puffed in the center or cracking (overbaked), but a few small bubbles popping around the sides are perfect. Remove the tart from the oven and let cool for about 30 minutes, then chill until firm, 2–3 hours or overnight.
13 Remove the tart pan sides by placing the tart atop a large can or small, inverted bowl and gently easing the sides from the tart. Top with whipped cream and lime zest, cut into wedges, and serve.
14 The tart is best within the first 2 days of baking when the crust is firm, but keeps well, refrigerated airtight, for up to 3 days.