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1. Preheat oven to 350°F.
2. Place sugar, butter, and vanilla in the bowl fitted with the kneading/crushing blade. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at end of 1 minute. Add flour, cornstarch, and salt. Mix at speed 8 for 1 minute or until crumbles form. Pat dough into an 8 x 8-inch baking pan. Poke crust several times with a fork. Bake for 20-22 minutes or until very lightly browned. Cool completely.
3. For lime cream, place sugar, butter and lime zest in the bowl fitted with the kneading/crushing blade. Mix at speed 8 for 1 minute scraping the sides and bottom of the bowl at 30 seconds and at end of 1 minute. Add egg and egg yolk. Mix at speed 8 for 1 minute scraping sides and bottom of the bowl at 30 seconds and at end of 1 minute. Replace the kneading/crushing blade with the mixer. Add lime juice and salt. Launch the Sauce program at speed 3 at 210°F for 5 minutes or until cream thickens and comes to a boil. Cool completely.
4. Pour lime cream over shortbread crust and refrigerate for 2 hours or until set.
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