Serves 6 

Ingredients 

For the pastry:
250g plain flour, plus extra for dusting
Pinch of salt
125g butter, cut into cubes
1 tbsp caster sugar
2 large free-range egg yolks
3 tbsp cold water
For the filling:
80g cornflour
325g caster sugar
150ml lemon juice
1 unwaxed lemon, finely grated zest only
80g unsalted butter, cut into cubes
4 large free-range egg yolks
3 passion fruits (the wrinkly ones taste the best)
For the meringue:
4 large free-range egg whites
250g caster sugar
80ml water

Here's how

Make the Pastry:
Sift the flour and salt into a bowl. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar.
Add the egg yolks, then the cold water, a little at a time, using a table knife to bring the pastry together. If the mixture is too dry, add a little more water. Do not overwork the pastry, as it will become tough.
Shape into a disc, cover with cling film, and chill in the fridge for at least 10 minutes.
Unwrap the pastry and roll it out on a lightly floured surface to a large circle about 3mm thick.
Transfer the pastry to a 23cm loose-bottomed tart tin, pressing it into all the corners and allowing the excess pastry to hang over the edge. Chill in the fridge for 10 minutes.
Preheat the oven to 170°C (fan) / 190°C (conventional).
Place the tart tin on a baking sheet. Line the pastry case with baking paper and ceramic baking beans (or dried beans).
Bake for 15–20 minutes, then remove the beans and paper and bake for a further 5–8 minutes, until pale golden. Leave to cool.
Trim off the excess pastry with a sharp knife.

Make the Filling:
Combine the cornflour and sugar in a saucepan, then stir in the lemon juice and 300ml water until smooth.
Bring to the boil, stirring frequently, until the mixture thickens. Reduce the heat and simmer for 1–2 minutes, then remove from the heat and immediately stir in the egg yolks. Leave to cool slightly.
Stir in the lemon zest, passion fruit pulp, and butter until fully combined.
Pour the filling into the cooled pastry case and set aside to cool completely. The mixture should be smooth, thickened, and set.

Make the Meringue:
In a small saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves.
Stop stirring and let the syrup boil until it reaches 118°C (soft-ball stage) on a sugar thermometer.
While the syrup is heating, whisk the egg whites in a stand mixer (or with an electric whisk) until soft peaks form.
Once the syrup reaches 118°C, slowly pour it into the egg whites while whisking on medium speed. Pour in a thin stream to prevent scrambling the eggs.
Increase the whisking speed and continue beating for 5-7 minutes, until the meringue is glossy, stiff, and cool to the touch.

Assemble and Bake:
Transfer the meringue onto the set lemon and passion fruit filling, spreading evenly.
Bake in the oven at 125°C for 20 minutes to set the meringue.
For that classic lemon meringue pie finish, use a blowtorch to toast the meringue until golden.
No blowtorch? Preheat your grill and toast the top, keeping a close eye to prevent burning.

Back to blog