If you are looking for a yummy afternoon nosh, this is wonderful. You will noticed when you cook the lime filling you turn the heat down. This is so impotant with eggy, custard things. You want low and slowy to get that creamy texture. By the way I have this Susan Riospainting in my living room. Actually it is my mothers but she is letting me borrow it for a while. Thank you mother.
2 cups sugar
Preheat oven to 350°F. Lightly coat 13x9x2-inch metal baking pan with nonstick spray. Blend flour, sugar and salt in processor to combine. Cut in butter, using on/off turns, until mixture resembles coarse meal. Add egg yolks and blend until moist clumps form. Press mixture onto bottom of prepared pan. Bake until just beginning to turn golden brown around edges, about 10 minutes. Remove crust from oven; reduce temperature to 325°F.
Whisk eggs and sugar in large bowl to blend. Whisk flour and baking powder in medium bowl to blend. Add flour mixture to egg mixture, whisking to blend. Whisk in lime juice and peel. Immediately pour lime filling over hot crust; bake until filling is set, about 45 -50 minutes. Till just golden and center somewhat firm.
Purée the melon in a blender. Add the lime juice, ice, and sugar and blend until smooth. Pour into tall glasses and garnish with the orange slices and mint