passion fruit meringue pie

by Sam on August 16, 2012


passion fruit meringue pie

I decided to give the classic ‘lemon meringue pie’ a repackaging job, deconstruct it a bit, and serve it in individual glasses. I also used granadilla (passion fruit) curd instead of lemon curd which is soft and unctuous, and better suited dolloped into this layered dessert.

This no-bake decadent dessert is very simple to assemble once you have the three components ready. If you are able to buy really good quality ready-made curd, this becomes all the more easy to make.

1. Passion fruit / granadilla curd:

You can find my recipe to make the curd here, or can just as easily make it with lemon curd if you prefer.

2. Biscuit base:

The amount of biscuit crumble you will need will depend on how many desserts you are making and what size your serving glasses are. You can work on a ratio of about 50g of melted butter to 100g (half a packet) of Marie biscuits (tea biscuits). You just want the butter to hold the crushed biscuits together.

Melt the butter in a the microwave briefly and mix with the biscuit crumbs until they start to clump.

3. Italian meringue topping:

As this is a no bake meringue ‘pie’, I opted to use an Italian meringue as the egg white gets partially cooked resulting in lovely firm white peaks. Perfect for this dessert.

  • 2 egg whites (free-range)
  • 1 cup sugar (200g)
  • 1/4 cup water (4T)
  • 1t vanilla extract

Using an electric mixer beat the egg whites until stiff peaks. In a small pot heat the water and the sugar and bring it to the boil. When the sugar has dissolved, boil this for about 5 minutes until a thick syrup forms. Brush the sides of the inside of the pot down with a pastry brush and a little water if crystals form. With the beater running, pour the hot sugar syrup into the beaten egg white very slowly in a thin stream. Continue to mix until you have a firm meringue texture. Stir through the vanilla extract.

To assemble the dessert, add enough biscuit crumb mix to cover the base of your glass. Press down using the back of a muddle or any flat kitchen utensil.

Carefully spoon in the layer of chilled granadilla or lemon curd.

Decant the meringue into a piping bag with a smooth nozzle and pipe a swirl on top. I ran my blow torch lightly over the top to give it a lovely golden caremlised touch.

This is a very decadent dessert, so my suggestion would be to make fairly small servings. This can also be made in advance and stored in the fridge. I quite like  it served at room temperature.

passion fruit meringue pie

passion fruit meringue pie

passion fruit meringue pie

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Leave a Comment

{ 16 comments… read them below or add one }

Aninas Recipes August 16, 2012 at 10:24 am

Believe me, I owned a very busy Home Industry on the East Rand, and boy did I get bored by Lemon Meringue Pies! I used to make 8 or more tarts every single morning! Shoe! I love the new version! This recipe I would love to try! So easy yet so dignified. Love it, love it,love it!

Kitchenboy in Taiwan August 16, 2012 at 10:30 am

It looks delicious and so beautiful for when one is entertaining. Love it!

Lisa Cunningham August 16, 2012 at 11:34 am

Can’t wait to try this recipe, each one looks almost too good to eat.
I received a copy of your beautiful book from a friend for my birthday yesterday. She knows how much I love your blog and was waiting for your book to arrive on the shelves. I sat browsing through it this morning and can’t wait to try out your delectable recipes. Congratulations on your new book!

suzanne Perazzini August 16, 2012 at 12:32 pm

I love your photos. I have a jar of lemon curd in the fridge and this is super easy. I don’t have a blow torch but I guess I can pop it under the grill even if it is no-bake.

Anne August 16, 2012 at 12:48 pm

Looks so delicious…will definitely make it! Just love your recipes and your red velvet cupcakes are a big hit with my family and friends. Had tried out several recipes and wasn’t happy with any of them and then gave your’s a try and certainly hit the jackpot this time. Really thrilled so they are certainly the “flavour of the moment” in my home!

Sam August 16, 2012 at 5:22 pm

Thanks Anne, glad you like.

Sam August 16, 2012 at 5:23 pm

That will be fabulous Suzanne.

Sam August 16, 2012 at 8:49 pm

Thank you Lisa, I hope you enjoy it.
Sam x

Sam August 16, 2012 at 8:50 pm

Thanks Kboy :-)

Sam August 16, 2012 at 8:51 pm

Hi Anina, look forward to hearing all about your home-baked business one day.

Kankana August 17, 2012 at 7:39 am

I have always enjoyed individual mini treats and I am loving your version of the pie :)

Jules August 17, 2012 at 7:22 pm

I adore Lemon meringue pie and have tried it with oranges, but not passion fruit. This receipe looks divine!

Denise August 17, 2012 at 9:58 pm

Gorgeous! And I just know it will that aboslutely delicious too, it’s bookmarked for sure!

Sam August 18, 2012 at 8:51 am

Thanks Denise :-)

Sam August 18, 2012 at 8:51 am

Thanks Jules

Marie June 18, 2014 at 2:53 pm

Made the custard with half passion-fruit half orange juice and it was great! Replaced the biscuit with caramelized pecans and topped the custard with an orange-chocolate ganache :) Thanks for the inspiration !!

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