Thursday, 9 June 2016

Passion Fruit Meringue Pie

Today I opted to add a little passion to my pudding with this take on the classic lemon meringue pie. I fancied experimenting and found this recipe worked beautifully, enjoy!
For the pastry you'll need:
  • 500g plain flour 
  • 250g butter, cut into small cubes
  • 2 large eggs, beaten
  • 1 splash of milk
Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. 

Then, add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour your work surface and place the dough on top. Now you can roll out your dough to fit the size of your tin and fill with greaseproof paper and baking beans. You then need to blind bake your pastry for 15 minutes at 180C before removing the paper and the beans and cooking fot a further 5 minutes (to prevent that soggy bottom!)


For the passion fruit filling you'll need:
To start, add your coulis to a pan along with the cornflour and the sugar. Cook over a medium heat, stirring until the mixture boils and thickens. Take the pan off the heat and whisk the yolks into the hot mixture. Leave to cool. (It really is as easy as that).


For the meringue you'll need:
  • 4 egg whites
  • 200g caster sugar
I tend to place my sugar onto a baking tray covered in greaseproof paper and then place it into the oven to warm the sugar. I find that by doing this it allows the sugar to dissolve more into the egg whites. I then place the egg whites into a bowl and whisk until they form stiff peaks. Then remove the sugar from the oven and gently spoon in the sugar, 1 tablespoon at a time, whisking slowly in between.

Now it is time to put it all together. Pour the filling into the pastry case. Spoon on top of the filled pastry case and spread the meringue to completely cover the lemon filling. Then create a swirl on the top of the meringue. Bake in the oven for about 15 minutes until the filling is completely set and the meringue is lightly golden and crisp.




SHARE:

4 comments

  1. This looks absolutely delicious...save me some!

    ReplyDelete
  2. Wow, that looks amazing! Where did you learn to plate and photograph food like that???!!

    ReplyDelete
    Replies
    1. Aw, thank you so much! Self taught I guess... I think the hours I spend scrolling through Pinterest may have something to do with it haha

      Delete

Blogger templates by pipdig