125g butter, softened
¼ cup caster sugar, plus ½ cup extra
2 eggs, separated
1 cup self-raising flour, sifted
2 eggs, plus 2 egg-yolks
½ cup caster sugar
2 tsp finely grated lemon zest
2 Tbs passionfruit pulp, plus extra to serve
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.
In a small bowl, using an electric mixer, beat butter and sugar together until pale. Beat in yolks, one at a time, until combined.
Fold flour into mixture. Chill 10 minutes. Press evenly over base of pan (see Cook's tip).
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.
Increase oven to very hot, 220°C.
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.
Spread meringue over slice. Bake 1-2 minutes, until golden. Cool in pan then cut into squares. Drizzle with extra passionfruit pulp to serve.