Passionfruit Meringue Pie Recipe
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Published: August 10, 2012
- Yield: 8 Servings
- Prep: 25 mins
- Cook: 40 mins
- Ready In: 1 hr 5 mins
Ingredients
- For the Pate Sablee
- 125 g plain flour, sieved
- 100 g butter, diced & slightly softened
- 50 g icing sugar
- 1 egg yolk
- For the Passionfruit Curd
- 45 g butter
- 100 g caster sugar
- zest and juice of 2 lemons
- 2 eggs and 1 egg yolk, well-beaten
- 1 passionfruit
- For the Meringue Topping
- 2 egg whites
- 50 g caster sugar
- 50 g caster sugar
Instructions
- For the Pate Sablee.
Pile the sieved flour onto the work surface and make a well in the centre. Add the butter, icing sugar and salt and using your fingertips, work the butter into the dry ingredients. Add the egg yolks and gradually incorporate the flour from the edges into the yolks. When you have a smooth dough, gently knead for a few minutes and then wrap in cling film and place in the fridge to chill for at least 30mins. Preheat oven to 190C. Roll the chilled pastry out to 3mm thick and line the 8″ tart tin. Fill the tart tin with baking beans and bake blind for 10-15mins. Remove the beans and bake for another 5 mins. Allow to cool on a wire rack until needed. - For the Passionfruit Curd
Melt the butter on a very low heat and gradually add the sugar. Stir in the lemon juice and zest, followed by the eggs. Add in the juice and seeds of the passionfruit. Continue to stir on a gentle heat until the curd thickens. Take off the heat and pour into a bowl and set aside. When the curd has cooled, spoon into each pastry case.
- To make the Meringue Pie
Beat the egg whites in a clean bowl and add in the first 50g of caster sugar and continue to beat until you have stiff peaks. Fold in the other 50 g and pipe or spoon the mixture onto the curd in the pastry case. Bake at 200C for 5-10mins.
