Orange & passion fruit meringue pie
- 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
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.