Step 1

Preheat the oven to 200 degrees C, gas mark 6. Line a 23cm fluted tart tin with the pastry and prick with a fork. Line with baking parchment and baking beans; bake for 20-25 minutes. Remove the parchment and beans, then bake for 5-10 minutes until cooked through.

Step 2

For the filling, halve the passion fruit and scoop all the pulp, seeds and juice into a food processor. Whizz until the seeds have broken down and released their juices; sieve into a measuring jug. Stir in the lemon zest and enough lemon juice to make 230ml in total.

Step 3

Mix the sugar and cornflour in a small saucepan; whisk in the passion fruit mixture, a little at a time, until incorporated. Stir in the cream. Set over a medium heat and bring to the boil, stirring constantly. Immediately reduce the heat and simmer for 3-5 minutes, stirring, until thick. Take off the heat; whisk in the butter, egg yolks and egg, one at a time. Cook over a low heat, stirring, for 5 minutes, until very thick. Set aside to cool completely.

Step 4

For the meringue, put the sugar on a parchment-lined baking tray; bake for 5-8 minutes until very hot. Don’t worry if it melts at the edges. Meanwhile, in a large bowl, use electric beaters to whisk the egg whites to stiff peaks. Then gradually whisk in the hot sugar (ensuring each addition is incorporated before adding more), followed by the cornflour, to make a very thick, smooth meringue. Reduce the oven temperature to 170 degrees C, gas mark 3.

Step 5

Pour the cold curd into the pastry case. Starting at the edges, spoon over the meringue, working into the centre. Swirl with the back of a spoon. Bake for 20-22 minutes, until golden. Turn off the oven, open the door a crack, and leave to cool completely.