Ingredients
For the meringue
150g/5½oz caster sugar
3 free-range egg whites, whisked in a clean bowl until stiff peaks form when the whisk is removed
½ tsp sherry vinegar
For the filling
2 lemons, juice and zest
3 limes, juice and zest
175g/6oz caster sugar
3 free-range eggs, plus 5 free-range egg yolks
150g/5oz butter, softened
200g/7oz double cream, whipped until soft peaks form when the whisk is removed
12 passion fruit, pulp only, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.
2. For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy.
3. Gently fold in the sherry vinegar.
4. Spoon four portions of the mixture onto the lined baking tray, making sure there is at least 5cm/2in space between each portion.
5. Transfer the meringues to the oven and immediately reduce the temperature to 150C/300F/Gas 2. Bake for 45-50 minutes, or until the meringues have hardened on the outside, but are still soft and chewy in the middle.
6. Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g/2¾oz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon.
7. Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably.
8. Remove the mixture from the heat and whisk a little, then set aside until completely cool.
9. To serve, place one meringue into the centre of each of four serving plates. Spoon the lemon and lime filling mixture into each meringue, then top with the whipped cream and passion fruit pulp.
