Passionfruit adds a lovely new twist to a traditional lemon meringue pie recipe – decadent and delicious.
180 gram (3/4 of a 250 gram packet) Marie biscuits (finely crushed)
100 gram butter (melted)
Zest of 2 lemons
1 can (397 gram) Condensed milk
1/2 cup (125 ml) lemon or lime juice
3 eggs, the yolks separated from the whites
3 fresh granadillas or 1×110 gram tinned granadilla
1/2 cup (125 ml) castor sugar
1 teaspoon (5 ml) vinegar
1 tablespoon (15 ml) cornflour
Combine crushed biscuits, half of the lemon zest and melted butter and press into a pie dish
Pre-heat the oven to 180C
Whisk together condensed milk, lemon juice, second half of the lemon zest, egg yolks and passionfruit pulp.
Pour into the pie dish that you lined with the crushed biscuits.
Beat egg whites until firm, while gradually adding castor sugar. Beat in vinegar and cornflour to stabilise the meringue.
Pile meringue on top of filling.
Bake for 10 minutes or until lightly browned.
Chill before serving.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.