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Add this tangy twist on the classic lemon meringue to your Recipe File this week! The perfect treat with a cup of tea, and an ideal bake to keep at hand when Valentine’s Day comes around again.
You will need:
250g puff pastry
15-18 passion fruits, ripe
6 eggs, 4 separated
2 tsp lemon juice
175g caster sugar
Roll your pastry out to around 1/4 inch thick and cut out 8 circles roughly 4 inches in diameter. Place them on to a baking sheet and leave them to chill for 30 minutes. Pre-heat your oven to 190 c / gas mark 5. Scoop out the insides of 7 of your passion fruits, and start to gently heat them to release their juice. Pass them through a sieve, taking out any seeds as you go.
Beat 2 egg yolks with 1 tablespoon of cold water, and brush the surface of your pastry circles. Get a slightly smaller cutter (around 3 inches) and mark each disc with this smaller circle in the centre using a knife. Pop in to the oven for 15 minutes. Remove some of the top pastry from the inner circle (don’t take away the base). Leave to cool.
Mix the passion fruit juice, 2 eggs, lemon juice and butter over a low heat for 15 mins until thick. Sieve, and chill.
Whisk the egg whites until firm, and add the sugar a little at a time. Once all the sugar is in, whisk at a high speed for a further minute. Mixture should be shiny and firm.
Divide the passion fruit curd between your pastry discs, and top with meringue. Sprinkle with a little sugar and pop them back in the oven for 5 minutes. Squeeze some seeds and juice on top to serve!
The very busy,
Busy B Team x
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