Cakes & Baking
Passion Fruit Meringue Pie
Passion Fruit Meringue Pie
Ingredients
Pastry
- 200g Plain flour
- 100g Butter
- 50g Caster sugar
- 1 Egg yolk
- 1-2 tbsp Ice cold water
Passion Fruit Curd
- 12 Passion fruits
- 1 Lime, juice and zest
- 3 tbsp Cornflour
- 200g Caster sugar
- 4 Egg yolks
- 30g Butter
Meringue
- 4 Egg whites
- 200g Caster sugar
- 2 tsp Corn flour
Preparation
- For the pastry place the flour and sugar in the largest bowl of the food processor and pulse quickly to combine. Add the butter and process to fine breadcrumbs.
- Add the egg yolk and 1 tbsp of water and process until the mixture forms a ball. If the pastry is still crumbly, add the remaining tbsp of water.
- Remove the pastry and gently knead into a disc, wrap in cling film and chill for a minimum of half an hour.
- Pre-heat the oven to 180ºC. Remove the pastry from the fridge, roll out and line a 21cm deep fluted tart tin with a loose base. Prick the base with a fork and line with greaseproof paper then fill with baking beans. Bake for around 15 minutes until the pastry is set.
- Remove the baking beans and return to the oven for a few minutes to dry out. Remove the pastry from the oven and leave to cool. Reduce the oven temperature to 150ºC.
- For the passion fruit curd, remove the pulp from the passion fruit and process in the smallest bowl of the food processor. Pass the pulp through a sieve into a measuring jug and discard any seeds. Add the lime juice and zest then pour in cold water to make up to 300ml.
- Place the passion fruit juice, 3 tbsp cornflour and sugar into a saucepan and heat, stirring continuously until the mixture thickens to a curd like consistency. Take off the heat, leave to cool for a minute. Using the whisk attachement of the 3 in 1 Hand blander, whisk in the 4 egg yolks and butter. Keep warm.
- For the meringue, using the whisk attachment again, whisk the egg whites to soft peaks and then slowly add the sugar a spoonful at a time, making sure you incorporate fully after each addition. Once all the sugar is dissolved and the mix is stiff and glossy, add 2 tbsp cornflour and whisk again to incorporate.
- Pour the warm passion fruit curd into the pastry shell and spoon or pipe, starting from the outside, the meringue mixture on top, ensure you create a seal with the pastry around the edge.
- Bake in the oven for 20-25 minutes until the meringue is set and golden brown. Leave to cool in the tin for half an hour. Remove from tin then chill for a further 2 hours.