Filling: 3/4 cup sugar 1/2 cup fresh lime juice 2 eggs 2 egg yolks 1/2 cup (1 stick) unsalted butter, cut into pieces 1 tablespoon grated lime rind 1/2 cup heavy cream, whipped Prepare Tart Shell: Place thawed pastry on lightly floured surface. Roll out into 12 x 12-inch square. Transfer to 9 x 1-inch-round tart pan with removable bottom. Ease dough into pan, pressing it into bottom and sides. Trim all but 1 inch of excess dough. Fold excess into pan and press firmly against sides. Prick bottom and sides with fork. Freeze for 30 minutes or until frozen. Preheat oven to hot (400°). Line pan with aluminum foil. Fill 8-inch-round baking pan with dried beans; place in lined tart pan Place on cookie sheet. Bake on bottom rack in preheated oven (400°) until sides are set, 15 minutes. Remove pan and foil. Sprinkle bottom of shell with sugar. Prick bottom with fork. Return to oven until baked through and browned, 10 minutes. Transfer to rack to cool. Prepare Filling: Whisk together the sugar, lime juice, eggs and yolks in medium-size saucepan. Whisk over medium-low heat, whisking constantly until smooth and the mixture begins to thicken, about 15 minutes. Add butter. Whisk until very thick, about 6 minutes. Stir in lime rind. Pour into small bowl. Place plastic wrap directly on surface and refrigerate until cold. Fill tart shell with filling, spreading evenly. Decorate with whipped cream. Chill until serving. Serves 8. Nutrient Value Per Serving: 213 calories, 4 g protein, 28 g fat, 33 g carbohydrate, 170 mg sodium, 158 mg cholesterol. PC 137