First up: Wooo! Big congratulations to Sam and Lottie on their engagement. Don’t you love the way Sam casually dropped the announcement at the end of his last post….boys! But it is a big thing and everyone is so pleased and excited for them.
And now the food part: My plan for Island Menu was to move away from making sweet dishes and try my hand at other things, so far I have not been so great at that! Today I have another sweet for you. This recipe came about because I went to visit my friends Rose and Bill and was sent home with a stash of freshly picked lemons and banana passion fruit, their lemon tree might not have grown so big yet but it is covered in fruit.
Fresh lemon + passion fruit = meringue pie.
Now I have to confess the lack of originality for this recipe, or perhaps the inspiration at least! You see Jackman & McRoss (my all time favourite place for cakes) makes little lemon meringue pies with a layer of passion fruit syrup in the middle, and they are goooood!
For my version I added the passion fruit in the curd itself which I think worked well and depending on your preference you could bump up the passion fruit flavor quite easily.
I’m afraid I have no decent shots of the inside of the pie because I took it with me for celebrations on Saturday night for Sam and Lottie on Bruny Island…. and well desert was quite late and after a few drinks!
Pastry 1 ½ cups sifted plain flour 2 tablespoons icing sugar 125 grams diced butter 3 tablespoons ice cold water
Curd ¼ cup plain flour ¼ cup cornflower I tablespoon lemon zest ¾ cup lemon juice 1 ½ cups water 40 grams butter 6 egg yolks 1 cup sugar Strained pulp of two banana passion fruit
Meringue 1 cup sugar 6 egg whites 1 tablespoon icing sugar
Grease a pie dish with soft butter and dust lightly with flour.
Add the sifted flour and icing sugar together in a bowl, add the diced butter and mix together with your finger tips until it resembles bread crumbs. Add 2 tablespoons of the iced water and bring your pastry together, it may need a further tablespoon. Work the pastry into a ball and roll on a lightly floured surface. Line the prepared pie dish, cover with cling wrap and refrigerate for at least half an hour.
In a medium saucepan add the flours, sugar, zest, lemon juice, strained passion fruit pulp and water. Put the heat on medium and whisk until the mixture starts to come to the boil and thicken. Keep an eye on it so it doesn’t catch on the bottom of the pan and allow it to cook for a minute or so. Stir in the butter and the egg yolks one at a time. The curd should be thick and smooth. Remove from the heat and set aside.
Preheat the oven to 180 degrees celcius. Remove the pie dish from the fridge and line the pastry with baking paper and cover with baking beads or rice. Place in the oven for ten minutes, then remove the beads/rice and baking paper and cook for a further ten minutes or until lightly golden and cooked.
Beat the egg whites in a small bowl of a stand mixer until soft peaks form and slowly add the sugar in, once the mix is glossy and smooth beat in the icing sugar.
Fill the pie crust with curd and then layer the meringue mix on top, fluff up the top with a fork and place in the oven for approximately 25 minutes. Keep an eye on the meringue if it is browning too quickly turn the oven down a little.
Allow to cool before eating.