Ingredients
125g butter, softened
¼ cup caster sugar, plus ½ cup extra
2 eggs, separated
1 cup self-raising flour, sifted
Filling
2 eggs, plus 2 egg-yolks
½ cup caster sugar
300ml cream
2 tsp finely grated lemon zest
2 Tbs passionfruit pulp, plus extra to serve
Method
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Preheat oven to moderate, 180°C. Lightly grease a 20 x 30cm slice pan. Line base and long sides with baking paper, extending 2cm above pan edge.
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In a small bowl, using an electric mixer, beat butter and sugar together until pale. Beat in yolks, one at a time, until combined.
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Fold flour into mixture. Chill 10 minutes. Press evenly over base of pan (see Cook's tip).
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Filling
In a bowl, combine all ingredients, whisking to combine. Pour over base. Bake 30-35 minutes, until set. Cool 20 minutes. Roughen surfaces of topping with a fork.
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Increase oven to very hot, 220°C.
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In a bowl, using an electric mixer, beat egg-whites until soft peaks form. Gradually add extra sugar, beating between additions, until dissolved, thick and glossy.
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Spread meringue over slice. Bake 1-2 minutes, until golden. Cool in pan then cut into squares. Drizzle with extra passionfruit pulp to serve.
Cook's tip
Use floured fingertips to stop base mixture from sticking to fingers when pressing into pan.
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