Lemon & passion meringue pie

The sharp passion fruit marries beautifully with the sweet meringue.

SERVES 10 PREP 1hr, plus chilling and cooling COOK about 55min

FOR THE PASTRY

• 300g (11oz) plain flour, plus extra to dust

• 125g (4oz) chilled unsalted butter, chopped

• 75g (3oz) icing sugar

• 1 medium egg

FOR THE FILLING

• 8-10 large passion fruits

• Finely grated zest and juice 2 lemons

• 40g (1½oz) cornflour

• 125g (4oz) caster sugar

• 4 medium egg yolks

FOR THE MERINGUE

• 4 medium egg whites

• 200g (7oz) caster sugar

1 Pulse flour, butter and icing sugar together in a food processor until they resemble fine breadcrumbs. Add egg and pulse again until mixture begins to clump together (if it looks dry, add a few drops of cold water and pulse again). Tip on to a work surface, bring together into a disc, wrap in clingfilm and chill for 30min. Alternatively, rub butter into the flour and icing sugar with your fingers, then mix in the egg with a blunt-ended knife and bring together before chilling.

2 Lightly flour a work surface and roll out pastry. Use it to line a deeply fluted 23cm (9in) round tin. Prick base all over with a fork, then chill again for 20min.

3 Preheat oven to 190°C (170°C fan) mark 5. Line the pastry case with greaseproof paper and fill with baking

beans or raw rice. Bake for 20min, or until sides are set. Carefully remove the paper and beans/rice and return to the oven for 10-12min, or until base is lightly golden and sandy to the touch. Set aside.

4 Make the filling. Halve passion fruits. Scoop pulp into a sieve set over a jug and work with a spoon to strain through juice (discard all but 1tbsp of the pips). You need about 150ml (¼ pint) passionfruit juice. Add lemon zest and enough juice for the mix to reach 200ml (⅓ pint). Stir in reserved passion-fruit pips.

5 Put cornflour and sugar into a medium pan and gradually whisk in 150ml

(¼ pint) cold water followed by the passion-fruit mixture and yolks. Whisk constantly over a medium heat until mixture bubbles and thickens (it will need to boil, but won’t curdle as the cornflour stabilises the yolks). Scrape mix into pastry base, level and leave to set.

6 Make the meringue. Beat egg whites in a large, clean bowl with a handheld electric whisk until they hold stiff peaks. Gradually add sugar, beating constantly, until thick and glossy. Working from outside in, pipe or spoon on to filling, making sure the pastry edges are sealed by the meringue.

7 Return pie to a preheated 190°C (170°C fan) mark 5 oven for 12-15min, or until meringue is lightly golden. Rest for

5min, then transfer to a serving plate. Serve warm or at room temperature.

GET AHEAD Prepare to end of step 3 up to a day ahead. Cool completely in tin, cover and set aside at room temperature. Prepare to end of step 5 up to 4hr ahead. Complete recipe up to 1hr ahead.

PER SERVING: CALS 402; FAT 14G; SAT FAT 7G; CARBS 63G