Description
This Passionfruit Meringue Pie combines a crisp, sweet short pastry base with a tangy and creamy passionfruit and lemon filling, topped with a fluffy, golden meringue. A delightful balance of tartness and sweetness makes it a refreshing dessert perfect for any occasion.
Ingredients
Scale
Pastry
- 2 sheets of ready rolled sweet short pastry
Filling
- 1 can of sweetened condensed milk (395g)
- 1 whole egg
- 3 egg yolks
- 1/3 cup lemon juice (80ml)
- 1/4 cup passionfruit pulp (from 3 fresh passionfruit, approx. 60ml)
Meringue
- 3 egg whites
- Pinch of salt
- 2/3 cup caster sugar (130g)
Instructions
- Prepare the Pastry Base: Line a 9-inch pie dish with the two sheets of ready rolled sweet short pastry. Trim any excess pastry from the edges and prick the base lightly with a fork to prevent bubbling. Chill the crust in the refrigerator for 15 minutes to firm up.
- Blind Bake the Pastry: Preheat your oven to 180°C (350°F). Line the pastry with baking paper and fill with baking beans or rice to weigh it down. Bake for 15 minutes, then remove the paper and weights and bake for another 10 minutes until golden and cooked through. Remove from oven and allow to cool slightly.
- Make the Filling: In a bowl, whisk together the sweetened condensed milk, whole egg, and egg yolks until smooth. Stir in the lemon juice and passionfruit pulp until fully combined. Pour this filling into the partially baked pastry shell.
- Bake the Pie with Filling: Return the pie to the oven and bake at 180°C (350°F) for 15 minutes, or until the filling is set but still slightly wobbly in the center. Remove from oven and set aside.
- Prepare the Meringue: In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the caster sugar while continuing to whisk until you achieve stiff, glossy peaks.
- Top the Pie with Meringue: Spread the meringue evenly over the warm passionfruit filling, making sure to seal it to the edges of the pastry to prevent shrinking.
- Final Bake: Return the pie to the oven at 180°C (350°F) and bake for 10-12 minutes or until the meringue is golden brown on top.
- Cool and Serve: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving to ensure it is fully set and chilled.
Notes
- Use fresh passionfruit for the best flavor in the filling.
- Ensure egg whites are free of yolk and the bowl is clean for perfect meringue.
- Blind baking the pastry prevents a soggy crust when adding the wet filling.
- Cooling the pie properly helps the filling to set firmly.
- This pie can be made a day ahead and kept refrigerated, best served chilled.
