Orange & passion fruit meringue pie

Orange & passion fruit meringue pie

Our tropical twist on this classic pie has a fragrant fruity base, soft mallow centre, and crisp meringue shell

By , 21 September 2015

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Orange & passion fruit meringue pie

  • 2 Hours 30 Mins

  • Serves: 8

Nutritional Info
Each 180g serving contains

  • Energy

    2042KJ

    488KCAL

    24%

  • Fat

    18.0g

    med

    26%

  • Saturates

    5.4g

    med

    27%

  • Sugars

    45.0g

    high

    50%

  • Salt

    0.72g

    med

    12%
of your reference intake.
Typical energy values per 100g: 1134kJ/271kcal.
Ingredients
  • 400g pack ready-to-roll shortcrust pastry
  • Flour, for rolling out
  • 4 level tbsp cornflour
  • 325g caster sugar
  • 1 large orange, zest of
  • 300ml freshly squeezed orange juice
  • 4 large eggs, separated
  • 2 tbsp lemon juice
  • 3 passion fruit, pulp only
Method

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Roll the pastry on a lightly floured surface, to the thickness of a pound coin. Use to line a 23cm flan tin. Prick the base with a fork, then chill for at least 30 minutes.

  • Line the pastry case with baking paper weighed down with baking beans or dry rice. Bake for 10 minutes. Remove the beans, or rice, and baking paper. Cook for another 5 minutes.

  • Reduce the heat to 180C/160C Fan/Gas 4. Put the cornflour, 150g sugar and the zest in a pan. Gradually stir in half the orange juice until smooth, then add the rest. Simmer, stirring with a wooden spoon, until it boils and thickens.

  • Remove from the heat and cool for 10 minutes, stirring often. It's vital to cool the juice mixture before adding to the egg yolks, or they may end up scrambled.

  • Put the yolks in a bowl and stir to break up. Pour in the juice mixture, stirring. Add the lemon juice and passion fruit. Pour into the pastry case. Bake for 15 minutes.

  • In a clean, dry bowl, whisk 3 egg whites until they form stiff peaks. Gradually whisk in the remaining 175g sugar, 1 tbsp at a time, whisking well in between. This is best done with an electric hand-mixer.

  • Spoon the meringue mixture over the filling - make sure it's totally covered, with no air gaps around the sides. Cook in the oven for 15-25 minutes, until the meringue is lightly browned and crisp on top but still soft inside.