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Passion fruit and lemon meringue pie

Passion fruit and lemon meringue pie

A wonderful twist on an old classic that will go down a treat with the whole family. The passion fruit and lemon are a match made in heaven, and the meringue is sure to be a crowd pleaser. 

2 out of 5 stars(1) Rate this recipe
  • Serves10
  • CourseDessert
  • Prepare35 mins
  • Cook1 hr 5 mins
  • Total time1 hr 40 mins
  • Pluscooling

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  • 500g shortcrust pastry
  • 8 passion fruit
  • 3 lemons, zest of 2, juice of all
  • 100g caster sugar
  • 2 tbsp cornflour
  • 100ml double cream
  • 50g salted butter
  • 5 egg yolks (reserve the whites for the meringue)
  • 1 eggs


  • 250g caster sugar
  • 5 egg whites
  • 2 tsp cornflour


  1. Preheat the oven to 200 degrees C, gas mark 6. Line a 23cm fluted tart tin with the pastry and prick with a fork. Line with baking parchment and baking beans; bake for 20-25 minutes. Remove the parchment and beans, then bake for 5-10 minutes until cooked through.

  2. For the filling, halve the passion fruit and scoop all the pulp, seeds and juice into a food processor. Whizz until the seeds have broken down and released their juices; sieve into a measuring jug. Stir in the lemon zest and enough lemon juice to make 230ml in total.

  3. Mix the sugar and cornflour in a small saucepan; whisk in the passion fruit mixture, a little at a time, until incorporated. Stir in the cream. Set over a medium heat and bring to the boil, stirring constantly. Immediately reduce the heat and simmer for 3-5 minutes, stirring, until thick. Take off the heat; whisk in the butter, egg yolks and egg, one at a time. Cook over a low heat, stirring, for 5 minutes, until very thick. Set aside to cool completely.

  4. For the meringue, put the sugar on a parchment-lined baking tray; bake for 5-8 minutes until very hot. Don’t worry if it melts at the edges. Meanwhile, in a large bowl, use electric beaters to whisk the egg whites to stiff peaks. Then gradually whisk in the hot sugar (ensuring each addition is incorporated before adding more), followed by the cornflour, to make a very thick, smooth meringue. Reduce the oven temperature to 170 degrees C, gas mark 3.

  5. Pour the cold curd into the pastry case. Starting at the edges, spoon over the meringue, working into the centre. Swirl with the back of a spoon. Bake for 20-22 minutes, until golden. Turn off the oven, open the door a crack, and leave to cool completely.


Typical values per serving when made using specific products in recipe


2,238.44kJ/ 535kcals



Saturated Fat












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2 out of 5 stars1 rating