Ingredients
90 grams of butter
90 grams of sugar
1 egg
90 grams of prepared flour
90 gram of whole-wheat flour,
300 ml of lima juice
Peels of 4 limas, finely grated
125 grams of sugar
30 grams of butter
30 grams of whole wheat flour
3 egg yolks
3 egg whites
A pinch of tartar cream
125 grams of sugar
Preparation
- Mix the butter and the sugar and add in the egg. Add the flours to the mixture and mix well. Mix it slowly until it becomes dough and then wrap it plastic and refrigerate it for one hour. Next extend it over a previously buttered round 20 cm baking tray. Poke the dough with a fork. Bake at 200 degrees for 15 minutes and then reduce the temperature to 180 and leave it in for another five minutes or until it has a golden color. Then let it sit to cool.
- Heat the lima juice, the lima peel, and the sugar in a pot and stir until the sugar dissolves. Melt the butter in a separate pot. Add in the flour so that it acquires a soft paste. Gradually go adding in the lima juice mixture to it. Once it starts to boil and bubble, take it off the heat and add in the egg yolks one by one. Place over the heat again over low heat and stir until it thickens. Take it off the heat and allow it to cool.
- Put the lime filling over the dough. To prepare the meringue, beat the egg whites and the tartar cream together. Little by little go adding in the sugar while constantly stirring until it stiffens. Place the meringue over the pie and slightly bake at a moderate temperature (180 degrees) for around 15 minutes of until it slightly browns.
Serves 6 to 8.
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