Description
This Passionfruit Meringue Pie combines a crisp sweet shortcrust pastry with a tangy, creamy passionfruit and lemon filling, topped with a light, fluffy meringue that bakes to golden perfection. The vibrant tropical flavor paired with the sweet, crispy meringue makes it an irresistible dessert that’s 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 (about 3 fresh passionfruit) (60ml)
Meringue
- 3 egg whites
- Pinch of salt
- ⅔ cup of caster sugar (130g)
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 200°C using the fan bake setting. Lightly grease a 22cm pie tin or flan ring.
- Line Pie Tin: Line the pie tin with the sweet shortcrust pastry and trim any excess from the edges. Place a sheet of baking paper on top of the pastry and fill it with dry rice or baking weights to blind bake.
- Blind Bake Pastry: Bake the pastry with the baking paper and rice for 10 minutes, then carefully remove the paper and rice filling. Bake for an additional 5 minutes until the base is lightly golden. Remove from the oven to cool slightly. Reduce oven temperature to 160°C.
- Make Filling: In a bowl, combine the sweetened condensed milk, whole egg, egg yolks, lemon juice, and passionfruit pulp. Mix well until the mixture is smooth and slightly thickened. Set aside.
- Whip Meringue: In a clean bowl, add the egg whites and a pinch of salt. Beat until soft peaks form. Gradually add the caster sugar while continuing to beat on high speed for about 5 minutes until the meringue is thick, glossy, and holds stiff peaks.
- Assemble Pie: Pour the passionfruit filling into the pre-baked pastry shell, spreading evenly to the edges. Spoon or pipe the meringue over the top, creating decorative peaks with a fork or spatula.
- Bake Pie: Bake the assembled pie at 160°C for 50 minutes or until the meringue is crisp on the outside and a golden brown color.
- Cool and Serve: Allow the pie to cool on the bench for about an hour, then refrigerate until completely chilled. Slice and serve chilled for the best flavor and texture.
Notes
- Blind baking the pastry ensures a crisp base that prevents sogginess from the custard filling.
- Ensure the bowl and beaters are clean and free of grease before whipping egg whites to achieve maximum volume.
- The pie is best served chilled but can be brought to room temperature if preferred.
- Fresh passionfruit can be substituted with frozen pulp if fresh is unavailable, but adjust quantity accordingly.
- Store leftover pie in the refrigerator for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 180 mg
