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Angel pie with lemon curd & passionfruit


  • Preheat oven to 120°C fan forced (140°C normal).
  • Using an electric mixer, beat the egg whites with the salt and cream of tartar until soft peaks form. Then add 62 gm sugar, a tablespoon at a time, continually mixing until glossy and stiff.
  • When ready, fold in 63 gm sugar with the cornflour and cider vinegar.
  • Brush a freeform tart tin with melted butter, lightly dust with flour and spoon in the meringue, spreading it out to the edges. Then cook on a low shelf in the oven for about 1-1¼ hours until pale and golden. Remove and set aside to cool in the tin, before transferring to a cake rack.
  • While the meringue is cooking, chop together the grated rind of 2 lemons and 200 gm sugar.
  • In another bowl, whisk the juice of 3 lemons with 5 eggs. Then cook in a double boiler over simmering water until it thickens, continually stirring.
  • Add 150 gm cubed butter, little by little, continually stirring between each addition. Set aside to cool, before refrigerating until cold.
  • When everything is ready, spread the lemon curd over the meringue, right to the edges. Then spoon the whipped cream in the centre and sprinkle with the passionfruit pulp.



  • 3 large egg whites
  • a good pinch of salt
  • ¼ tspn cream of tartar
  • 325+ gm caster sugar
  • 1 tspn cornflour
  • 1 scant dessertspoon cider vinegar
  • 150+ gm unsalted butter
  • plain flour
  • 3 lemons
  • 5 large eggs
  • lightly whipped cream
  • pulp of 3-4 passionfruit

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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