Passionate lemon meringue pie

A classic British pud updated with a passion fruit and lemon filling - a wonderful combination from Silvana Franco
By Silvana Franco
Passionate lemon meringue pie
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 5 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 250 g sweet shortcrust pastry
  • 1 pinches plain flour, for dusting

For the filling

  • 50 g cornflour
  • 75 g caster sugar
  • 2 lemons, juices and grated zest
  • 3 egg yolks
  • 2 passion fruit, seeds and pulp

For the meringue

  • 3 egg whites
  • 175 g caster sugar


1. Preheat the oven to 200?C/gas 6. Roll out the pastry on a floured surface and use to line a 20cm flan tin. Prick the pastry with a fork then fill with crumpled foil and bake for 10 minutes. Remove the foil and return to the oven for 15 minutes or until the pastry case is cooked. Reduce the oven temperature to 150?C/gas 2.2. Meanwhile, place the cornflour and sugar in a small pan and stir in the lemon zest and juice and 300ml water. Bring to the boil, stirring until the mixture thickens.3. Beat the egg yolks in a small bowl and whisk in 2 3 tablespoons of the sauce. Return this mixture to the pan and continue to cook gently, stirring frequently for 2 3 minutes until the mixture has thickened further. Remove from the heat and stir in the passion fruit seeds and pulp. Pour the mixture into the pastry shell and spread out evenly.4. Finally, in a large bowl, whisk the egg whites until stiff, add the sugar a quarter at a time until firm and shiny. Spread over the top of the filling and bake for 30 minutes until the outside is light golden and the centre is soft and mallowy. Remove from the tin, slice and serve.

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