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Lemon and passion fruit meringue pie

Melinda Fay

For Dessert


Published on

45 minutes to prepare and 20 minutes to cook

Serves 8


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

3 egg whites
0.5 cup caster sugar


Preheat oven - 180 degrees fan forced
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.

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


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