Passionfruit Meringue Pie

for passionfruit curd

• 250g passionfruit pulp (prior to straining)
• 50g lime juice
• 135g sugar
• 14 tbsp/300g butter
• 9 egg yolks (save whites for below)

for meringue

• 275g egg whites (~9 eggs)
• 300g sugar (450g if you want sweeter / more stable)
• 2 tsp salt
• 4 tsp vanilla
• 50g powdered sugar
• 1 tsp lime juice (optional)

notes

don't decrease the sugar of the meringue unless you are okay with it deflating

for passionfruit curd:

strain passionfruit pulp to remove seeds

set up a double boiler with a stainless steel saucepan half filled with water and bowl. simmer water, then reduce to medium low

mix the currently strained passionfruit, 1/2 the lime, and sugar to bowl and warm until sugar melts

in a separate cup separate and whisk egg yolks. add the entirety of the fruit syrup to the egg yolks in a thin stream to temper

pour egg yolk mixture back into bowl, whisk some, then in 1-2 minutes add in the butter

whisk until thickened, and the internal temperature shows 165 F

pour into jar, optionally cover with plastic wrap to touch the curd to avoid a film forming

for meringue:

over a double boiler, whisk egg whites, sugar, and salt until sugar dissolves and mixture is warm

if you don't plan on torching it later, ensure egg syrup reaches 140F

transfer to stand mixer, whisk on medium to high until stiff peaks form

if peaks aren't stiff enough, add in lime juice (might be needed if you used pasteurized eggs)

add in vanilla, then powdered sugar, whisk to combine

final combination:

pour curd into a pie crust - make your own* or buy it

top with meringue and torch for caramelization and to set - either with broiler or with kitchen torch