Passionfruit Meringue Tart

A fluffy meringue floating on top of a delightfully tart passion fruit curd; this impressive-looking dessert is a quintessential Parisian pastry. The lemon tart/pie was first introduced in the 18th century by Sir George Fox, the founder of Quakers; and much like the original classic lemon tart, this version too has a buttery pastry crust filled with sweet and sour curd, topped with a soft meringue.

The use of passion fruit instead of lemon just provides an elevated tart flavor. This extra tartness is perfectly balanced by the sweet cloud-like meringue. The contrast of the textures is also lovely – crispy pastry crust and meringue with a soft and delicate curd. If you’re a fan of lemon desserts, odds are you will definitely love this.

I don't know about you but I love using fruit purees in my recipes and as passion fruit is one of my favorite flavors, this was a match made in heaven! So this is my take on the tarte au citron, without all the heavy cream or gelatin and most other dairy products which really aren't that good for you to eat on the regular.

So, let's get baking!