Filling 1 cup sugar 0.5 cup of corn flower 1 cup lemon juice 1 small can of passion fruit pulp 50 grams chopped butter 3 egg yolks Puff pastry
Meringue 3 egg whites 0.5 cup caster sugar
Preheat oven - 180 degrees fan forced Filling Combine sugar, cornflower in a pot and blend in lemon juice, passion fruit pulp and 1.5 cups of water and stir until smooth on medium heat until mixture boils and becomes thick. Add butter and stir for an additional minute, then remove from heat and quickly stir in egg yokes. Place to the side to cool.
Meringue Using electric beaters, whisk egg whites gradually adding the caster sugar until mixture is thick.
Once filling has cooled, poor into the pastry base and add meringue to the top, bake for 5 minutes