Passion Fruit & Lemon Meringue Pie
Moderate
8 Servings
35 minutes bake time
This passion fruit and lemon meringue pie is a zesty, tropical twist on an old classic that will go down a treat with the whole family. The tangy brightness of fresh lemon perfectly balances the exotic sweetness of passionfruit, creating a flavour combination that’s truly a match made in heaven.
Ingredients
- 1x Jus-Rol Shortcrust Pastry
- 6 Passion fruit
- 2 Lemons
- 80g Caster sugar
- 2 Tbsp corn flour
- 80ml Double cream
- 40g Salted butter
- 4 Egg yolks
- 1 Egg
Meringue
- 200g Caster sugar
- 4 Egg whites
- 2 Tsp corn flour
Equipment required
- Rolling pin
- Tart tin
- Fork
- Baking parchment
- Baking beans
- Food Processor
- Grater
- Spoons
- Spatula
- Saucepan
- Electric whisk
Method
- Preheat the oven to 200C. On a lightly floured work surface, roll out the Jus-Rol shortcrust pastry to the thickness of a £1 coin. Line a fluted tart tin with the Jus-Rol shortcrust pastry and prick with a fork. Line with baking parchment and baking beans; bake for 20-25 minutes. Remove the parchment and beans, then bake for 5-10 minutes until cooked through.
- For the filling, halve the passion fruit and scoop all the pulp, seeds and juice into a food processor. Whizz until the seeds have broken down and released their juices; sieve into a measuring jug. Stir in the lemon zest and enough lemon juice to make 180ml in total.
- Mix the sugar and cornflour in a small saucepan; whisk in the passion fruit mixture, a little at a time, until incorporated. Stir in the cream. Set over a medium heat and bring to the boil, stirring constantly. Immediately reduce the heat and simmer for 3-5 minutes, stirring until thick. Take off the heat; whisk in the butter, egg yolks and egg, one at a time. Cook over a low heat, stirring for 5 minutes until very thick. Set aside to cool completely.
- For the meringue, put the sugar on a parchment-lined baking tray and bake for 5-8 minutes until very hot. Meanwhile, in a large bowl, use electric beaters to whisk the egg whites to stiff peaks. Then gradually whisk in the hot sugar (ensuring each addition is incorporated before adding more), followed by the cornflour to make a very thick smooth meringue. Reduce the oven temperature to 170C.
- Pour the cold curd into the pastry case. Starting at the edges, spoon over the meringue, working into the centre. Swirl with the back of a spoon. Bake for 20-22 minutes, until golden. Turn off the oven, open the door a crack, and leave to cool completely.
