Combine sugar and kaffir lime zest in a food processor. Pulse until the zest is finely minced and completely incorporated into the sugar.

Cream the butter and sugar + zest mixture.

Add the eggs, one at a time, mixing until incorporated.

Add the lime juice and water.

Pour the whole mixture into a saucepan and cook over medium heat, stirring constantly, until it has thickened (approximately 10 minutes).

Save in the refrigerator until ready to use.

Cream the butter and sugar together until they are light and fluffy.

Add the beaten egg and mix until just incorporated.

Add the flour and salt and mix until a soft dough is formed.

Form the dough into a ball and place in saran wrap in the freezer for 10-15 minutes.

Once chilled, press the dough into your mini tart pans.

Use a fork to prick the bottom of each crust and place into a 400 degree oven for 20 minutes. Remove and let the mini tarts cool completely.

Fill the mini tart pastry shells with the cooled kaffir lime curd.

Sprinkle with additional kaffir lime zest, as desired. Enjoy!