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Ingredients for a 22 cm pie pan:
- 210 grams (1.5 cups) flour
- 1 tablespoon cornstarch
- 50 grams (1/2 cup) ground almonds
- 80 grams (1/4 cup + 2 tablespoons) sugar
- Grated peel of 1 lime
- 3 tablespoons lime juice
- 150 grams vegan butter substitute (or butter for a dairy recipe)
- 1 egg yolk
For coating on the crust:
- 1 egg yolk
- 2 tablespoons water
For the filling:
- 150 ml coconut cream
- Grated peel of 2 limes
- 80 ml lime juice
- 1 heaping tablespoon cornstarch
- 2 eggs
- 1 egg white
- 100 grams (1/2 cup) sugar
For the meringue:
- 3 egg whites
- 250 grams (1.25 cups) sugar
Method:
Prepare the dough: Process flour, cornstarch, almonds, sugar, lime peel and butter substitute or butter in a food processor until a crumbly mixture is achieved. Add the yolks and juice and process in pulses, only until coarse crumbs are achieved. Gather into a ball, wrap with plastic wrap, refrigerate for half an hour.
Preheat oven to 180 degrees.
Roll out the dough on a floured surface. Line the bottom and rim of the baking pan with the dough, and freeze for 15 minutes. Blind bake for 10 minutes (place baking paper on the dough, weigh the paper down with beans or another legume – these legumes can be reused as a weight, but cannot be used for cooking). Remove the weight and bake for 8 additional minutes until the crust is dry.
Mix the egg yolk and water in a small bowl. Brush on the crust and bake for several more minutes. This will ensure the crust remains crispy and “dry” after the final baking.
Mix all of the filling ingredients together into a uniform mixture. Pour carefully (the mixture is very liquid) on the baked crust and carefully place in the oven. Lower the oven heat to 145 degrees and bake for about 35 minutes or until the mixture is firm. Refrigerate well.
Prepare the meringue: Whip whites and sugar into a very firm foam (about 10 minutes of whipping). Form flowers on top of the pie and return to oven set to grill for 5 minutes. Let cool a bit and serve.
