FOR THE PASTRY
- 300g cake flour, plus extra to dust
- 125g chilled unsalted butter, chopped
- 75g icing sugar
- 1 medium egg
FOR THE FILLING
- 8 to 10 large granadillas
- finely grated zest and juice of 2 lemons
- 40g cornflour
- 125g caster sugar
- 4 medium egg yolks
FOR THE MERINGUE LAYER
- 4 medium egg whites
- 200g caster sugar
1. Pulse flour, butter and icing sugar together in a food processor until they resemble fine breadcrumbs. Add egg and pulse again until mixture begins to clump together. (If it looks dry, add a few drops of cold water and pulse again.) Tip onto a work surface, bring together into a disc and chill for 30 minutes. If you don’t have a food processor, rub the butter into the flour and icing sugar with your fingers, then mix in the egg with a blunt-ended knife and bring together before chilling.
2. Lightly flour a work surface and roll out pastry. Use it to line a deeply fluted 23cm round tin. Prick base all over with a fork, then chill again for 20 minutes.
3. Preheat oven to 190°C. Line the pastry case with greaseproof paper and fill with baking beans or raw rice. Bake for 20 minutes or until sides are set. Carefully remove paper and beans/rice and return to the oven for 10 to 12 minutes or until base is lightly golden and sandy to the touch. Set aside.
4. Make the filling: Halve the granadillas. Scoop the pulp into a sieve set over a jug and work with a spoon to strain through the juice (discard all but 1 tbsp of the pips). You need about 150ml granadilla juice. Add lemon zest and enough lemon juice for the mix to reach 200ml. Stir in reserved granadilla pips.
5. Put cornflour and sugar into a medium pot and gradually whisk in 150ml cold water followed by the granadilla mixture and yolks. Whisk constantly over a medium heat until mixture bubbles and thickens. (It will need to boil, but won’t curdle, as the cornflour stabilises the yolks.) Scrape mix into pastry base, level and leave to set.
6. Make the meringue: Beat the egg whites in a large, clean bowl with a hand-held electric whisk until they hold stiff peaks. Gradually add sugar, beating constantly, until thick and glossy. Working from the outside in, pipe or spoon onto filling.
7. Return pie to a preheated 190°C oven for 12 to 15 minutes or until meringue is lightly golden. Rest for 5 minutes, then transfer to a serving plate. Serve warm or at room temperature.
EACH SERVING About 1 680kJ, 6g protein, 14g fat (7g saturated), 63g carbohydrate (41g sugars), 2g fibre.
GET AHEAD Prepare to end of step 3 up to a day ahead. Cool completely in tin, cover and set aside at room temperature. Prepare to end of step 5 up to 4 hours ahead. Complete recipe up to 1 hour ahead.