Meringue Nests with Lime Curd & Passionfruit



  • 3 Farm Pride egg whites
  • 225g castor sugar


  • 6 Farm Pride egg yolks
  • 4 passionfruit, pulp removed
  • 100g sugar
  • 150g butter, cut into cubes
  • Juice and finely grated zest of 3 limes




  1. Preheat the oven to 100 C.
  2. Beat the egg whites 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.
  3. Line a baking tray with baking paper. Spoon the mixture onto the trays, using a tbsp to shape a hollow in the centre.
  4. Bake on the lower oven shelves for 2 hours.
  5. Allow the meringues to cool, and store in an airtight container. Meringues can be made up to 5 days prior to serving.


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

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

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