Transport yourself somewhere summery with these luscious pots of tangy passionfruit curd and silky sweet meringue. Even better, they’re low cal and gluten-free!
1 lemon, rind finely grated
100ml fresh lemon juice
2 tbsp honey (such as single origin red gum or iron bark)
2 tbsp gluten-free cornflour
Pulp of 2 small passionfruit
2 egg whites
21/2 tbsp caster sugar
Preheat oven to 200°C/180°C fan forced. Lightly spray four 125ml (1 ⁄2 cup) ovenproof dishes with oil.
Place the lemon rind , lemon juice , honey , cornflour and eggs in a saucepan and whisk until well combined. Whisk in 100ml water.
Place saucepan over low heat and cook, stirring constantly, for 3-5 minutes or until mixture thickens. Remove from heat. Add the passionfruit and stir to combine. Divide the mixture among the prepared dishes.
Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Add the sugar , 1 tablespoonful at a time, whisking constantly until sugar dissolves and mixture is thick and glossy. Spoon mixture over the curd. Bake for 5 minutes or until meringue is golden.