Passion fruit and lemon meringue pie
for the meringue:
3 egg whites
a pinch of salt
1⁄4 tsp cream of tartar
125 g caster sugar, plus extra for
1 tsp corn flour
2 tsp white wine vinegar
for the lemon curd:
90 g unsalted butter
rind and juice of 2 lemons
125 g sugar
2 eggs, beaten
300 ml cream
1 tbsp caster sugar
6 to 8 passion fruit
6 to 8
Cakes & Baking, Dessert, Entertaining
Level of Difficulty
- Any trace of egg yolk in the egg whites will make it impossible to stiffen the egg whites.
- Your equipment – a metal or glass bowl and whisk or beater – must be spotlessly clean. Any trace of fat on your equipment will make it very difficult to properly stiffen the egg whites. Plastic bowls can still be a bit greasy – even if you’ve cleaned them scrupulously.
- Use egg whites that are at room temperature because they will reach a greater volume.
- A general rule of thumb is that older eggs are better for whisking, as they’re less gelatinous, which is a good quality when you’re poaching eggs for breakfast, but not when you’re looking for serious volume from whisking.
- Cream of tartar helps stabilise the egg whites.