FOR THE LIME CURD
5 large egg yolks
1/2 cup granulated sugar
1 1⁄2 tablespoons lime zest
1⁄2 cup fresh lime juice (from about 5 juicy limes)
1⁄8 teaspoon kosher salt
6 tablespoons unsalted butter, cut into pieces
6 ounces fresh raspberries, for topping
FOR THE DOUGH
8 tablespoons unsalted butter, melted and cooled
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1 1/4 cups unbleached all-purpose flour