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Passion fruit curd meringues
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200ml passion fruit pulp and seeds (from 4-6 fruits), plus an extra fruit for decoration
1 tbsp lemon juice
100g caster sugar
125g unsalted butter, chilled and cubed
200ml double cream
8 small meringue nests
1. With a wooden spoon, pass the pulp and seeds through a sieve into a pan, scraping in any pulp from the underside of the sieve. Discard the seeds.
2. Add the lemon juice, sugar and eggs to the pan and whisk until well combined. Add the butter and stir over the lowest heat until it thickens into a curd – about 5 minutes; don’t raise the heat or stop stirring as it might curdle. Once thickened, strain into a bowl; leave to cool.
3. Meanwhile, whip the cream to soft peaks in a large bowl. Pile on top of the meringues, loosely layering with the cooled curd. Scoop out the pulp from the extra passion fruit and spoon over to serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in February 2015.