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

I look forward to connecting with you again in the future.

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21 Comments

  1. 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!

  2. 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!

  3. 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.

  4. 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!

  5. Sam

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

  6. Sam

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

  7. I have always enjoyed individual mini treats and I am loving your version of the pie 🙂

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

  9. Pingback: passion fruit meringue pies. | Cooking Pics

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

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  13. 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 !!

  14. Pingback: Mini Passion Fruit Meringue Pie | Little Lost Cook

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