Lemon, Passionfruit & Cardamom Meringue Pie

Ingredients

Crust:

1 1/2 cup / 375 ml

graham cracker crumbs

1/4 cup / 60 ml

granulated sugar

6 tbsp / 90 ml

unsalted butter, melted

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Filling:

1 cup / 250 ml

water

1/3 cup / 80 ml

lemon juice

1/4 cup / 60 ml

passionfruit pulp

2/3 cup / 165 ml

granulated sugar

1/4 tsp / 1 ml

ground cardamom

4 tbsp / 60 ml

cornstarch

1/2 cup / 125 ml

Naturegg Simply Egg Whites

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Meringue Topping:

1/2 cup / 125 ml

Naturegg Simply Egg Whites

1/2 tsp / 2 ml

cream of tartar

1/2 cup / 125 ml

granulated sugar

2 tsp / 10 ml

vanilla extract

Directions

1. Step 1: Make the Crust

2. Preheat your oven to 350°F (175°C).

3. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

4. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish.

5. Bake the crust for 8-10 minutes, then set aside to cool.

6. Step 2: Make the Filling

7. In a medium saucepan, combine the water, lemon juice, passionfruit pulp, sugar, cardamom, and cornstarch. Whisk until smooth.

8. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble (about 5-7 minutes).

9. Remove the saucepan from heat and let it cool slightly.

10. In a clean mixing bowl, beat the egg whites with a hand or stand mixer until soft peaks form.

11. Gently fold the whipped egg whites into the slightly cooled lemon-passionfruit mixture until smooth and airy.

12. Pour the filling into the baked crust and spread evenly.

13. Step 3: Make the Meringue Topping

14. Preheat the oven to 375°F (190°C).

15. In a clean mixing bowl, beat the egg whites and cream of tartar until frothy.

16. Gradually add the sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.

17. Gently fold in the vanilla extract, if using.

18. Step 4: Assemble and Bake

19. Spoon or pipe the meringue onto the filling, spreading it to the edges to seal.

20. Use a spatula or spoon to create decorative peaks or swirls.

21. Bake for 10-12 minutes, or until the meringue is lightly golden brown.

22. Let the pie cool at room temperature, then refrigerate for at least 2 hours before serving.