Passionfruit Lemon Meringue Tart

This is a variation of the more traditional lemon meringue pie as I am a big fan of passionfruit having lived in Africa for many years in my childhood. We grew these beautiful scented fruit in the garden. The mixture of lemon and passionfruit provides a tongue tingly sweet, but tart at the same time, filling which combines with the sweet meringue topping. This makes a great dessert or tea-time treat served with cream or ice-cream if you like.

I cheated for speed and used a ready made all butter baked pie shell so I won't give the ingredients or instructions for that element! By all means make your own sweet pastry case if you feel inclined. You can prepare the filling, which is essentially a fruit curd, well in advance as it needs to be cool before adding the meringue topping in any case.

1 x all butter ready baked sweet pastry case / shell (available from all good supermarkets)

For the filling:
1/4 cup (approx 1 lemon) lemon juice plus zest from 1 lemon
1/4 cup (approx 3 fruits) passionfruit pulp
2 x large free range eggs, yolks only (keep the whites for the meringue)
1 x large free range egg, beaten
1 cup caster sugar
1/4 cup  cornflour
1 cup water
25g / 1oz unsalted butter

For the meringue topping:
2 large free range egg, whites only
100g caster sugar

To make the filling mix the lemon juice, the passionfruit pulp the egg yolks and whole beaten egg and give a good whisk.

In a saucepan combine the caster sugar and the cornflour, mix in the water whisking well and then cook over a moderate heat, whisking all the time, until thick, translucent and boiling.  This should be about 5 minutes or so.

Remove this from the heat and whisk in a couple of tablespoonfuls into the fruit and egg mixture beating as you do so to stop the heat cooking the egg mixture unevenly.  Keep adding the cornflour mixture to the egg mixture until all combined.

Then put the mixture back into the saucepan and heat gently, whisking all the time until the mixture is thick.  Stir in the butter and lemon zest. Pour into the tart / pie shell. Let this cool completely.

Make the meringue topping by whisking the egg whites till very soft peaks then gradually beat in the sugar a tablespoonful at a time and beating well between additions. When all the sugar has been added the meringue mix should be quite firm and glossy.

To assemble and cook the tart - top the cooled fruit curd with the meringue and ensure that the meringue completely covers the fruit filling.  Bake for about 10 minutes at 180C / gas mark 4 until the meringue has set and is a pale golden colour.

Serve the tart either warm straight from the oven or at room temperature.