Set up a double boiler. Place sugar, cornstarch, lime juice, and margarine in the top of a double boiler. Stir over medium-high heat until margarine melts.

Temper the eggs by mixing two tablespoons hot lime mixture into eggs, and stir to combine. Reduce heat to medium and slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens, about 20 minutes.

Cool and spoon into a glass jar. Cover and refrigerate.

Cream the margarine and sugar together.

Add the rest of the ingredients and mix until combined. Refrigerate dough for an hour.

Preheat oven to 350 degrees Fahrenheit.

Roll out dough on a floured surface to a quarter inch thickness, and using a cup or round cookie cutter, cut out round circles.

Fill with a heaping teaspoon of lime curd filling, then pinch each circle into a hamantashen shape (make sure to pinch them well!).

Bake at 350 degrees Fahrenheit for about 15 minutes.

While hot, sprinkle generously with confectioner’s sugar.

Mix the ingredients with a fork until smooth. Drizzle over cooled hamantashen.