One tart shell baked through (I used this recipe from my friend Nat’s blog). Of course, if you’re not GF just use plain old normal flour.
Lemon/ passion filling
1/3 cup lemon juice
1/3 cup passion fruit pulp (if you don’t have this just use entirely lemon
4 eggs at room temperature
2.5 tablespoons of butter
2/3 cup of cream
¾ cup of sugar
3 egg whites
3/4 cup of caster sugar
With this recipe it’s best to bake the tart shell all the way through, so blind bake for 10 minutes, remove the weights and then bake until brown and cooked through In a medium saucepan place all the ingredients for the lemon filling and place on a low heat. Using a whisk stir continuously until the mix thickens to the consistency of a lemon curd. Pour into the tart shell and bake for another 10 minutes in the oven at 180 celsius (350 fahrenheit). The filling should wobble a little in the middle when shaken. Now cool.
For the meringue place the egg whites in the clean bowl of a stand mixer and whisk until stiff peaks form. Now rain in the sugar until it’s all incorporated. Put your mixer on high and beat for 4 minutes.Rub some of the meringue between your fingers to make sure the sugar has dissolved. Spoon onto the baked and now cooled tart and use the back of the spoon to make peaks. Bake in the oven at 200 celsius (375 fahrenheit) for 10 minutes until the meringue is lightly golden. Cool before serving with whipped cream or vanilla ice cream