Passionfruit Meringue Pie

What it has

A buttery crust, a tangy but sweet passionfruit curd, and melt-in-your-mouth meringue that balances it all out.

It comes in three parts

1. Egg whites for the Swiss meringue
2. Pie crust
3. Passionfruit curd

Roll out the pie crust on a dish. Bake blind—without anything in it.

In a separate bowl, add egg whites that are at room temperature, sugar, a pinch of salt and cream of tartar. Put the bowl over a pot (sufuria) of boiling water. Whisk until the sugar is completely dissolved into the egg whites. Once dissolved, using your hand whisk (or stand mixer if you have one) whisk for 7 minutes until you get stiff glossy peaks and the bowl is cool.

Once the pie crust is done and is golden brown take it out of the oven and let it cool.

Layer the crust with the passionfruit curd.

Using a knife or a spatula, spread the stiff egg whites and make a few swirls.

Return to the oven until the meringue is a glorious golden colour.

• Difficulty: easy
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Ingredients

• Pie crust
• Passionfruit curd
• 4 egg whites
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

Directions

Roll out the pie crust on a 9 inch dish. Bake blind. You could use pie weights, uncooked beans or rice, or sugar (most economical because once it has cooled down, it can be used as normal). Line the chilled crust completely with aluminium foil. Bake until the edges are golden and the bottom doesn’t look “raw”—about 20 minutes at 180°C. Remove when it is golden and leave to cool.

In a separate bowl, add 4 room temperature egg whites, 1/2 cup of sugar, 1/4 teaspoon of salt and 1/4 teaspoon of cream of tartar. Put the bowl over a pot (sufuria) with boiling water. Using a regular whisk, whisk until the sugar is completely dissolved into the egg whites. Once dissolved, using your hand whisk (or stand mixer) whisk for 7 minutes until you get stiff glossy peaks and the bowl is cool.

Layer the crust with the passionfruit curd.

Using a knife or a spatula, spread the stiff egg whites and make a few swirls.

Return to the oven for 5-10 minutes, until the meringue is a glorious golden color.

Enjoy!