Passionfruit and Lemon Meringue Slice - Keke Kōhia, Rēmana Me Te Tāhungahunga.
A dreamy slice with a coconut buttery base, a creamy passionfruit and lemon filling with a crispy coconut meringue topping.
Servings 16 pieces
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.