Recipes and Cooking

Meringue Nests with Lime Curd and Passionfruit

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Preparation time 150 mins


  • 3 egg whites
  • Pinch of salt
  • 225g castor sugar

Lime curd:

  • 6 egg yolks
  • 100g sugar
  • Juice & finely grated zest of 3 limes
  • 150g butter, cut into cubes
  • 4 passionfruit, pulp removed
  • Double-thick cream, to serve


Preheat the oven to 100˚C. Beat the egg whites with the salt until they hold soft peaks. Continue beating and add half the sugar, adding 1 tbsp at a time, until the mixture holds stiff peaks. Add the remaining sugar all at once and beat for a few minutes only. Line a baking tray with baking paper. Spoon the mixture onto the trays, using a tbsp to shape a hollow in the centre. Bake on the lower oven shelves for 2 hours. Allow the meringues to cool, and store in an airtight container. Meringues can be made up to 5 days prior to serving.

Lime curd: Beat the egg yolks with the sugar until pale and thick. Place the bowl over a saucepan of simmering water and stir in the lime juice and zest. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens. Remove from the heat and stir in the butter. Pour into a large bowl and allow to cool.

Fill the centre cavity of the meringue nests with lime curd and place onto individual serving plates. Drizzle with passionfruit pulp and serve with a dollop of pure cream.