I love this recipe because it looks impressive but is very achievable at home. The filling is smooth and vibrant, the pastry adds a buttery crunch, and the meringue bakes up golden and crisp on the outside while staying soft inside. It’s a dessert I enjoy making when I want something special that never fails to impress.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 sheets of ready rolled sweet short pastry
Filling 1 can of sweetened condensed milk (395g) 1 egg 3 egg yolks ⅓ cup lemon juice (80ml) ¼ cup passionfruit pulp = 3 fresh passionfruit (60ml)
Meringue 3 egg whites Pinch of salt ⅔ cup of caster sugar (130g)
Directions
I start by preheating the oven to 200°C fan bake and lightly greasing a 22cm pie tin or flan ring. I line the tin with the pastry sheets, trimming any excess from the edges.
I place a sheet of baking paper over the pastry and fill it about two-thirds full with dry rice to weigh it down. I bake the pastry for 10 minutes, then remove the baking paper and rice and bake for another 5 minutes until lightly golden. I remove it from the oven and allow it to cool slightly, then reduce the oven temperature to 160°C.
To make the filling, I add the condensed milk, egg, egg yolks, lemon juice, and passionfruit pulp to a bowl. I mix everything together until smooth and slightly thick, then set it aside.
For the meringue, I place the egg whites and salt into a clean bowl and beat until soft peaks form. I gradually add the caster sugar, then beat on high for about 5 minutes until the mixture is thick, glossy, and holds stiff peaks.
I pour the passionfruit filling into the cooled pastry shell and spread it evenly to the edges. I spoon the meringue over the top, making sure it touches the pastry all around to seal the filling in. I use a fork to create soft peaks on the surface.
I bake the pie for about 50 minutes, until the meringue is lightly golden and crisp. I let it cool on the bench for one hour, then refrigerate until completely cold before slicing and serving.
I sometimes add extra lemon zest to the filling for a brighter citrus flavor. When fresh passionfruit isn’t available, I use canned passionfruit pulp but reduce the amount slightly and increase the lemon juice to balance the sweetness. I also enjoy torching the meringue lightly for extra color if needed.
Storage/Reheating
I store the pie in the refrigerator, loosely covered, for up to 3 days. I don’t recommend freezing it, as the meringue texture can change. This pie is best served chilled straight from the fridge.
FAQs
Can I use bottled or canned passionfruit pulp?
I can, but I adjust the amount since canned pulp is usually sweeter than fresh.
Why should the meringue touch the pastry edges?
I make sure it seals the edges to prevent the meringue from shrinking or weeping.
Can I make this pie ahead of time?
I like making it the day before serving so it has plenty of time to chill and set.
How do I know when the meringue is ready?
I look for a light golden color and a crisp surface.
Can I use homemade pastry instead?
I can use homemade shortcrust pastry if I prefer, but ready-rolled saves time.
Why is my filling runny?
The filling firms up as it cools, so chilling is essential before slicing.
Can I reduce the sugar in the meringue?
I don’t recommend it, as sugar helps stabilize the meringue.
What’s the best way to slice the pie?
I use a sharp knife wiped clean between slices for neat portions.
Can I use all whole eggs in the filling?
I prefer yolks because they give the filling a richer texture.
Should this pie be served cold or warm?
I always serve it cold so the filling is fully set.
Conclusion
Passionfruit Meringue Pie is one of my favorite desserts because it combines bold flavor, beautiful presentation, and classic textures. I love the contrast between the crisp pastry, creamy filling, and airy meringue. It’s a dessert I return to whenever I want something memorable, elegant, and absolutely delicious.
