Description
This Passionfruit Meringue Pie combines a crisp sweet shortcrust pastry base with a tangy passionfruit and lemon custard filling, topped with a light, fluffy meringue. It’s a refreshing dessert that balances tartness and sweetness with a golden, toasted meringue finish—perfect for a summer treat or special 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 (from 3 fresh passionfruit, approx. 60ml)
Meringue
- 3 egg whites
- Pinch of salt
- 2/3 cup caster sugar (130g)
Instructions
- Prepare the pastry base: Preheat your oven to 180°C (350°F). Line a 23cm (9-inch) pie dish with the ready rolled sweet short pastry sheets, pressing evenly into the base and sides. Trim any excess pastry edges and prick the base lightly with a fork to prevent bubbling.
- Bake the pastry shell: Place the lined pie dish in the oven and bake the pastry blind for about 12-15 minutes or until it starts to turn a light golden color. Remove from the oven and allow to cool slightly.
- Make the filling: In a mixing bowl, combine the sweetened condensed milk, whole egg, egg yolks, lemon juice, and passionfruit pulp. Whisk thoroughly until the mixture is smooth and well blended.
- Fill the pastry shell: Pour the prepared passionfruit filling into the pre-baked pastry shell, spreading it evenly.
- Prepare the meringue: In a clean, grease-free bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the caster sugar, continuing to whip until glossy and stiff peaks form, indicating a firm meringue.
- Top the pie with meringue: Spoon or pipe the meringue evenly over the passionfruit filling, making sure to seal the edges to the pastry to prevent shrinking during baking.
- Bake the meringue topping: Return the pie to the oven and bake at 180°C (350°F) for about 12-15 minutes, or until the meringue is golden and crisp on the peaks.
- Cool and serve: Remove the pie from the oven and allow it to cool completely at room temperature, then refrigerate for at least 2 hours before serving to set the filling and meringue perfectly.
Notes
- Ensure your egg whites are free from any yolk or grease to achieve the best meringue lift.
- You can use frozen passionfruit pulp if fresh is not available, just thaw before use.
- For the best flavor, use fresh lemons for juice rather than bottled varieties.
- Let the pie cool completely before refrigerating to maintain the texture of the meringue.
- This pie is best served chilled and fresh on the day of preparation.
Keywords: Passionfruit pie, meringue pie, baked dessert, summer pie, sweet tart