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!
Ingredients
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
2 eggs
Pulp of 2 small passionfruit
2 egg whites
21/2 tbsp caster sugar
Directions
Step 1
Preheat oven to 200°C/180°C fan forced. Lightly spray four 125ml (1 ⁄2 cup) ovenproof dishes with oil.
Step 2
Place the lemon rind , lemon juice , honey , cornflour and eggs in a saucepan and whisk until well combined. Whisk in 100ml water.
Step 3
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.
Step 4
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.
