If you’re looking for a little twist on your lemon meringue pie classic, this one’s the perfect way to jazz things up. Best enjoyed on a warm summer’s evening, preferably in the garden, and preferably with a class of Pimm’s to hand…
For this dessert, I used a mix of Mary Berry’s pastry case, the Sorted boys’ Italian meringue, and an adapted passion fruit curd recipe. Enjoy 🙂
- 250g plain flour
- 125g chilled butter, cubed
- 1 egg
- 1 tbsp cold water (+ more if needed)
(Passion fruit curd)
- 14 passion fruits
- 50ml lemon juice (or juice of 1-2 lemons, depending on how tart you prefer your curd)
- 8 egg yolks
- 150g caster sugar
- 100g unsalted butter
- 200ml water
- 200g caster sugar
- 4 egg whites
SHORTCRUST PASTRY CASE
- Rub the flour into the butter with your fingertips, until it resembles breadcrumbs.
- Make a well in your butter-flour mixture, then crack in an egg and combine, using the cold water to bring it together if your mixture is looking dry. (TIP: handle pastry as little as possible, and go easy on adding more liquid. Even if it looks crumbly it will probably come together
- When your pastry has just come together, wrap in clingfilm and chill in fridge for 30-60 minutes.
- (Meanwhile, get on with the curd.)
- Heat oven to 200C fan.
- Take pastry out of fridge and leave to warm up for about 5 minutes, then roll it out so it is larger than your pastry tin, and then place your pastry in your tin.
- Blind bake for 10 minutes, then turn temperature down to 180C, and continue to bake for a further 15-20 minutes/until golden and cooked through.
PASSION FRUIT CURD
- Blend 11 of your passion fruits to loosen the flesh, then push through a sieve to get rid of the seeds.
- Combine passion fruit flesh with the lemon juice, egg yolks and sugar.
- In a heavy-bottomed pan, heat the butter until melted, then add the fruit-sugar-egg mixture.
- Continually stir on a low-medium heat until thickened, and coats the back of a wooden spoon.
- Take off the heat and add the remaining 3 passion fruits (seeds and all). Continue stirring until cooled.
- You may fill the pastry case at this point with the curd (when both are cool), and leave in the fridge while you get on with the meringue.
- Dissolve the sugar in the water, and heat on the hob until it reaches 120C.
- Whisk egg whites to stiff peaks. Once sugar syrup is 120C, add this to the egg whites gradually, in a slow, steady pouring motion.
- Once the sugar syrup is added, whisk for a further 10 minutes.
- Fill a piping bag with the meringue, and set aside while you construct your pie.
- After ensuring the curd has set in the pastry case in the fridge for (a minimum of) 15 minutes, take out of the fridge and pipe on the meringue.
- Blow-torch to caramelise the sugars in the meringue (or place under a really hot grill) until golden on top.
- Optional: top with fresh raspberries.
- Serve! (Or store in fridge until ready to serve.)
This may be one of my favourite desserts ever. It’s the perfect balance of sweetness, tartness and fruitiness! Plus that crispy pastry gives wonderful texture – I’m salivating just re-living the experience…