Preheat oven to 350°.
Line standard-sized cupcake molds with paper liners and set aside.
In a large bowl, cream the oil and sugar together. Add the eggs, continuing to beat. Beat in the tequila, buttermilk and flour, mixing until you have a uniform batter. Fold in the zest. Fill each mold approximately three quarters full and bake for 20-24 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. Set baked cakes aside to cool.
Meanwhile, prepare the curd by heating the sugar, zest, butter and lime juice in a double-boiler over a medium flame until the butter melts. Once the butter has melted, whisk the mixture together. Remove approximately 1/4 cup of the lime juice mixture and whisk it into the beaten eggs, mixing to incorporate for just a minute. Slowly pour the egg mixture back into the bowl of the double boiler and continue to heat over a medium flame (the water below should be simmering). Cook for approximately 20 minutes, whisking occasionally, or until the mixture has thickened markedly. Remove finished curd and set aside to cool.
Once the curd has cooled, use a skewer or large cake tester to poke holes into the tops of the cupcakes – these holes do not need to be exact, just try not to poke the same hole twice. Slowly spread the curd over the top of each cupcake. I worked in batches, smoothing the curd over the top of each cupcake once then giving it time to absorb and working my way through the rest of the cupcakes. You should have enough curd to top each cupcake with several spoonfuls. Finish with just a pinch of coarse sea salt on the top of each cupcake.
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