Prep:  30 mins
Cook:  25 mins
Serves:  4
Average: 4.4 (57 votes)
Recipe by: Australian Eggs
These easy Passionfruit Curd and Coconut Meringue Jars are so easy to make. The Passionfruit curd is an absolute treat too!
Credit: Whisk Media Group

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Passionfruit Curd and Coconut Meringue Jars
Passionfruit Curd
Biscuit Crumb
Passionfruit Curd
  1. For the passionfruit curd, strain passionfruit pulp through a sieve. Return 1/4 cup of seeds to strained juice (you will need ¾ cup total passionfruit)
  2. Combine passionfruit, butter, sugar and egg yolks in a medium saucepan. Cook over low heat, stirring constantly for about 10-12 minutes, until thickens to coat the back of a wooden spoon (Do not boil or mixture will curdle). Transfer to a bowl and chill for 2 hours, until thickened
  3. Meanwhile make the biscuit crumb and the meringue.
Biscuit Crumb
  1. Place the biscuits and coconut in a zip-lock bag and crush with a rolling pin.
  1. To make the meringue, combine 2/3 cup of sugar with ¼ cup of water in a small saucepan over low heat, stirring to dissolve sugar. Increase heat to medium and bring to boil. Cook, without stirring for about 6 minutes, until mixture reaches 110°C on a sugar thermometer
  2. Meanwhile, using an electric mixer, beat egg whites to soft peaks. Beat in remaining sugar for 1 minute, until smooth. Gradually pour hot syrup into egg whites in a thin steady stream, beating constantly, until well combined. Continue beating on high speed for about 5 minutes, or until mixture cools to room temperature. Spoon into a piping bag fitted with 1cm star nozzle
  3. To assemble, spoon ¼ cup of biscuit crumb mix into the base of four 1 cup-capacity jars. Spoon in ¼ cup of curd. Pipe in an even layer of meringue about the same thickness as curd (about 1/4 cup). Repeat layers, finishing with meringue peaks
  4. Toast meringue topping with a kitchen blowtorch if you like or serve natural. Chill until ready to serve
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