I am so excited to share this Passionfruit Lemon Meringue Slice with you all. A while ago, I saw this flavour combination in the cabinet of a bakery. Although I never actually tried it, I wanted to create a recipe of my own and I love how it came together.
When I created this recipe I drew inspiration from the base and coconut meringue in my Louise Slice and the custard in my Lime Pie. The first trial was too sweet for my liking but with a few simple tweaks, we have success. 🥳
More Citrus recipes:
If you want a simpler lemon slice, look no further than my Lemon Bars. How about a fancy baked keke rēmana (lemon cake)? Then take a look at this stunner!
Videography and photography by Sarah Henderson.
Ingredient Tips for the Passionfruit Lemon Meringue Slice:
- Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
- Sugar: Use huka one (caster sugar) in this recipe because it compliments all of the elements perfectly.
- Eggs: I always use free-range hēki (eggs) but use what you have.
- Cornflour: A touch of puehu kānga (cornflour) lightens the base.
- Coconut: I use kokonati pūtī (desiccated coconut) for its subtle texture but swap it to shredded if you prefer the chew.
- Flour: High grade or plain flour will both work in this recipe.
- Lemons: Lemons: Kiri rēmana (lemon zest) and wai rēmana (lemon juice) are both used in this slice so fresh is best.
- Sweetened Condensed Milk: Please use the full fat condensed milk as I cannot guarantee that the recipe will still work with the light version.
- Passionfruit: Fresh kōhia (passionfruit) is so delicious but it can also be swapped for defrosted, frozen passionfruit pulp.
Expert Tips:
Make sure that the slice tin is as close to 20 x 25 cm tin as possible so that all of the layers are balanced at the end of the bake.
The oven is adjusted two times within the different stages. This ensures that the kahitete kōhia (passionfruit custard) is super creamy. So bear with me and know that those little moments are worth it.
When the base has been baked, press the base to the edge of the tin and gently flatten it out. This helps stop any of the filling from going down the sides of the tin.
When I make the merenge (meringue) in the video you will notice I slowly add in the sugar. However I have since learnt that this is unnecessary so just throw it all in and save yourself a job. 🙌
Step by Step Instructions for the Passionfruit Lemon Meringue Slice:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
Line a 20 x 25 cm tin with high sides with baking paper.
2. Whip the Butter and Sugar:
Add pata kūteretere (softened butter) and huka one (caster sugar) to a medium bowl. Whip it on high speed for 4-5 minutes until the mixture is pale in colour and fluffy in texture.
3. Seperate the Two Eggs:
Whakawehea ngā hēki (seperate the eggs).
Add the tōhua hēki (egg yolks) in to the pata tāwhiuhwhiu (whipped butter).
Add the kahu hēki (egg whites) in to a glass and set it aside for the paparanga merenge (meringue layer).
4. Whip the Remaining Ingredient in to the Butter:
Along with the tōhua hēki (egg yolks), add in the wanira (vanilla) and tote (salt) in to the pata tāwhiuhwhiu (whipped butter).
Whip for another minute on high until everything is well combined.
5. Mix in the Dry Ingredients:
Add the puehu kānga (cornflour), kokonati (coconut) and puehu parāoa (flour).
Whakawhenumia te katoa ki te kōmatu (combine everything together with a spatula).
6. Bake the Base:
Add the ranunga (mixture) in to the prepared tin and then press it in evenly with your hands or a spatula.
Bake for 20 minutes until it is golden.
7. Flatten the Cooked Base:
Pull the cooked base from the oven
Using the back of a spoon, press the base to the edge of the tin and gently flatten it out. This helps stop any of the filling from going down the sides of the tin.
Leave it to the side as you prepare the filling.
8. Adjust the Oven Temperature:
Reduce the heat to 150 °C bake setting or 140 °C fan bake setting before baking the filling.
This bakes the kahitete (custard) in a gentle way, resulting in a super creamy final product.
9. Prepare the Lemons:
Finely zest the kiri rēmana (lemon zest) in to a large bowl.
Give the rēmana (lemons) a hard rub on the bench to help release the juice then juice the rēmana (lemons) until you get ½ cup (125 ml).
Add the wai rēmana (lemon juice) to the bowl with the kiri rēmana (lemon zest).
10. Combine the Remaining Ingredients:
Pour in the miraka kukū reka (condensed milk) and stir with a whisk until it is all combined.
Add a hēki (egg) at a time and whisk for 10 seconds between each addition.
Scoop out the flesh of the kōhia (passionfruit) to measure ⅓ cup and then stir it through the mixture.
11. Bake the Passionfruit Custard:
Once the mixture is combined, pour it on to the base.
Bake for 22 minutes.
Remove it from the oven. The mixture will be a little bit wobbly when it is removed but it will set a little bit more as it cools. Leave it to the side.
12. Adjust the Heat on the Oven:
Turn the oven temperature back to 175 °C bake setting or 165 °C fan bake setting before you make the merenge kokonati (coconut meringue).
13. Whip the Egg Whites and Sugar:
In the video you will notice I slowly add in the sugar but I have since learnt that this is unnecessary so just throw it all in and save yourself a job.
Add the kahu hēki (egg whites), kirīmi tāta (cream of tartar) and huka one (caster sugar) in to a medium sized bowl.
Whip it all on medium-high speed for around 5 minutes until you get stiff peaks.
Add in the kokonati pūtī (desiccated coconut). Whētuihia (fold it).
14. Bake the Passionfruit Lemon Meringue Slice:
Gently dollop the coconut meringue on top of the kahitete (custard) and then spread it out to cover the whole slice.
Return it to the oven and bake for 25 minutes until the merenge kokonati (cocontu meringue) is golden.
Remove this delicious slice from the oven.
15. Serve the Passionfruit Lemon Meringue Slice:
Scoop it out and serve it as a warm dessert or cool it completely and slice it.
For an option, spoon over fresh kōhia (passionfruit) to give it a brightness to every bite.
Store the Slice:
Keep this slice in a sealed container in the pouaka mātao (refrigerator) or a cool cupboard for up to five days.
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Passionfruit and Lemon Meringue Slice - Keke Kōhia, Rēmana Me Te Tāhungahunga.
Equipment
- 1 x 20 x 25 cm Baking Tin with 3 - 4 cm high sides.
Ingredients
The Butter Biscuit Base - Te Paparanga Pihikete Pata
- 150 g pata kūteretere (softened butter)
- ¼ C (55 g) huka one (caster sugar)
- 2 tōhua hēki (egg yolks from 2 size 6, small eggs). Reserve the egg whites for the meringue topping.
- 1 teaspoon (5 ml) wanira (vanilla)
- He kini tote - a pinch of salt
- ¼ C (30 g) puehu kānga (cornflour)
- ½ C (40 g) kokonati pūtī (desiccated coconut)
- ¾ C (35 g) puehu parāoa noa (plain flour)
The Passionfruit and Lemon Custard - Te Kahitete Kōhia me te Rēmana
- Kiri rēmana (lemon zest, of 2 lemons)
- ½ C (125 ml) wai rēmana (lemon juice, from approximately 2 lemons )
- 1 can (395 g) miraka kukū reka (sweetened condensed milk)
- 2 hēki iti (small eggs, size 6)
- 3 kōhia māota (fresh passionfruit, ⅓ C of flesh in total). If you don't have fresh, use ⅓ C of defrosted, frozen passionfruit.
- He kini tote - a pinch of salt
The Coconut Meringue - Te Tāhungahuna Kokonati
- 2 kahu hēki (egg whites, reserved from the base)
- ½ teaspoon kirīmi tāta (cream of tartar)
- ½ C (110 g) huka one (caster sugar)
- 1 C (80 g) kokonati pūtī (desiccated coconut)
Instructions
Preheat the Oven:
- Preheat the oven to 175 °C bake setting or 165 °C fan bake setting.
- Line a 20 x 25 cm tin with high sides with baking paper.
Whip the Butter and Sugar:
- Add pata kūteretere (softened butter) and huka one (caster sugar) to a medium bowl.
- Whip it on high speed for 4-5 minutes until the mixture is pale in colour and fluffy in texture.
Seperate the Two Eggs:
- Whakawehea ngā hēki (seperate the eggs).
- Add the tōhua hēki (egg yolks) in to the pata tāwhiuhwhiu (whipped butter).
- Add the kahu hēki (egg whites) in to a glass and set it aside for the paparanga merenge (meringue layer).
Whip the Remaining Ingredient in to the Butter:
- Along with the tōhua hēki (egg yolks), add in the wanira (vanilla) and tote (salt) in to the pata tāwhiuhwhiu (whipped butter).
- Whip for another minute on high until everything is well combined.
Mix in the Dry Ingredients:
- Add the puehu kānga (cornflour), kokonati (coconut) and puehu parāoa (flour).
- Whakawhenumia te katoa ki te kōmatu (combine everything together with a spatula).
Bake the Base:
- Add the ranunga (mixture) in to the prepared tin and then press it in evenly with your hands or a spatula.
- Bake for 20 minutes until it is golden.
Flatten the Cooked Base:
- Pull the cooked base from the oven
- Using the back of a spoon, press the base to the edge of the tin and gently flatten it out. This helps stop any of the filling from going down the sides of the tin.
- Leave it to the side as you prepare the filling.
Adjust the Oven Temperature:
- Reduce the heat to 150 °C bake setting or 140 °C fan bake setting before baking the filling. This bakes the kahitete (custard) in a gentle way, resulting in a super creamy final product.
Prepare the Lemons:
- Finely zest the kiri rēmana (lemon zest) in to a large bowl.
- Give the rēmana (lemons) a hard rub on the bench to help release the juice then juice the rēmana (lemons) until you get ½ cup (125 ml).Add it to the bowl with the kiri rēmana (lemon zest).
Combine the Remaining Ingredients:
- Pour in the miraka kukū (condensed milk) and stir with a whisk until it is all combined.
- Add a hēki (egg) at a time and whisk for 10 seconds between each addition.
- Scoop out the flesh of the kōhia (passionfruit) to measure ⅓ cup and then stir it through the mixture.
Bake the Passionfruit Custard:
- Once the mixture is combined, pour it on to the base.
- Bake for 22 minutes.
- Remove it from the oven.The mixture will be a little bit wobbly when it is removed but it will set a little bit more as it cools. Leave it to the side.
Adjust the Heat on the Oven:
- Turn the oven temperature back to 175 °C bake setting or 165 °C fan bake setting before you make the merenge kokonati (coconut meringue).
Whip the Egg Whites and Sugar:
- In the video you will notice I slowly add in the sugar but I have since learnt that this is unnecessary so just throw it all in and save yourself a job.
- Add the kahu hēki (egg whites), kirīmi tāta (cream of tartar) and huka one (caster sugar) in to a medium sized bowl.
- Whip it all on medium-high speed for around 5 minutes until you get stiff peaks.
- Add in the kokonati pūtī (desiccated coconut). Whētuihia (fold it).
Bake the Passionfruit Lemon Meringue Slice:
- Gently dollop the coconut meringue on top of the kahitete (custard) and then spread it out to cover the whole slice.
- Return it to the 170 °C oven and bake for 25 minutes until the merenge kokonati (cocontu meringue) is golden.
- Remove this delicious slice from the oven.
Serve the Passionfruit Lemon Meringue Slice:
- Scoop it out and serve it as a warm dessert or cool it completely and slice it.For an option, spoon over fresh kōhia (passionfruit) to give it a brightness to every bite.
Store the Slice:
- Keep this slice in a sealed container in the pouaka mātao (refrigerator) or a cool cupboard for up to five days.
Jennifer Pongi
This slice was easy to make and super delicious. The filling reminded me of a lemon pie my Nana used to make. Will definitely be making this again.
Naomi Toilalo WhānauKai
Thank you so much for your amazing feedback Jennifer, that makes me so happy that it reminds you of a slice made by your Nana, that is special!