Lemon & Passionfruit Meringue Tart

Say hello to this amazing Lemon & Passionfruit Meringue Tart! This thing is a flavor explosion. It’s got tangy but creamy lemon flavour with the sweet vibes of passionfruit, all snug in a buttery, flaky crust. And don't even get me started on that toasty meringue on top – it's like a fluffy cloud of goodness. Get ready to have your taste buds do a happy dance with this one!

Lemon & Passionfruit Meringue Tart

Lemon Filling:

1 tbsp lemon zest

1/2 cup lemon juice

Seeds from 1 large passionfruit

3/4 cup white sugar

12 tbsp / 170g unsalted butter

3 whole eggs large

3 egg yolks (save egg whites for meringue)

Crust

275g gluten free plain flour

125g cold unsalted butter

50g sugar

1 large egg

Meringue Topping:

Saved egg whites

175g raw caster sugar

1 tsp vanilla extract

Method:

Mix the crust ingredients together in a large bowl with hands until formed into a dough, cover with cling wrap and chill in the fridge for 30 minutes.

Roll out to the size of your pie dish and bake for 10-15 on 180 until golden brown and crispy.

Combine all filling ingredients in a pot and cook over stove top (on medium heat). Whisk constantly until it thickens. (Takes 5-10 mins).

Pour filling through strainer to remove all the cooked egg.

Pour filling onto pie crust and swirl in passionfruit. Allow to cool in the fridge for 3-4 hours until filling has thickened & is a jelly like consistency.

While tart is hardening in the fridge prepare meringue by mixing egg whites, sugar & vanilla with an electric mixer until light and fluffy. Pour mixture on a tray in the shape of a circle and bake for 45 minutes - 1 hour on 140 degrees or until light brown on top. Let cool on a rack for 30 minutes and place on top of tart.

Slice strawberries and place around tart as an added topping.