This pie is like a lemon pie but made of limes, with gluten-free crust, creamy lime filling and coconut meringue.
Preheat the oven to 200°C
In a bowl put the sugar, oil, and egg all together and beat well. Add the rest of the ingredients except the water and mix. Add the water little by little until you get a homogeneous dough, elastic but not sticky.
Stretch the dough to a thickness of 2mm. Put it in a lined tart mold of 16 cm in diameter. Puncture the entire base with a fork.
Bake until crispy and golden brown, about 15 minutes.
Boil a cup of milk with the sugar. While beat the eggs together with the yolk in a bowl for a few seconds, until there are many bubbles.
When the milk boils dilute the cornstarch in the remaining quarter cup of milk (cold) and pour into the pot with the milk and sugar, lower the heat and beat constantly for 1 minute or until thick. It must be constant and strong to avoid lumps
Pass the mixture with cornstarch and milk from the pot to the bowl with the beaten eggs and mix well until they are integrated, return to the fire, at low temperature, for about 1 minute. always beating.
Turn off the heat and add the juice and the lime zest, and beat until it is all integrated and pour on the base. Let cool
Beat the egg whites until you get firm peaks. While heat the honey until boil, and once the egg whites are firm, add the hot honey and the coconut essence and continue beating at high speed until it cools.
Put on the filling, let cool and enjoy