Lemon-passionfruit meringue pie (suurlemoen-grenadilla meringuetert)

Passionfruit adds a lovely new twist to a traditional lemon meringue pie. This lovely new variation was recently introduced as a promotional recipe by Nestle South-Africa, for their Full Cream Sweetened Condensed Milk. This is our adapted recipe.


  • 180 gram (3/4 of a 250 gram packet) Marie or Vanilla Wine biscuits (finely crushed)
  • 100 gram butter (melted)
  • Zest of 2 lemons
  • 1 can (397 gram) Condensed milk
  • 1/2 cup (125 ml) lemon or lime juice
  • 3 eggs, the yolks separated from the whites
  • 3 fresh granadillas or 1x110 gram tinned granadilla or 1/2 bottle of 230 gram tasti passionfruit in syrup
  • 1/2 cup (125 ml) castor sugar
  • 1 teaspoon (5 ml) vinegar
  • 1 tablespoon (15 ml) cornflour


  1. Combine crushed biscuits, half of the lemon zest and melted butter and press into a pie dish
  2. Pre-heat the oven to 180°C
  3. Whisk together condensed milk, lemon juice, second half of the lemon zest, egg yolks and passionfruit pulp.
  4. Pour into the pie dish that you lined with the crushed biscuits.
  5. Beat egg whites until firm, while gradually adding castor sugar. Beat in vinegar and cornflour to stabilise the meringue.
  6. Pile meringue on top of filling.
  7. Bake for 10 minutes or until lightly browned.

Chill before serving.