PASSION FRUIT CURD JARS
INGREDIENTS (PASSION FRUIT CURD):
1 cup fresh passion fruit pulp (approx.12 passionfruit)
1/2 cup chilled butter, chopped
3/4 cup powdered sugar
4 egg yolks
INGREDIENTS (BISCUIT CRUMB):
7 ounces shortbread biscuit, crushed
1/2 cup coconut flakes, toasted
INGREDIENTS (MERINGUE):
1 cup powdered sugar
1/4 cup water
3 eggs whites
DIRECTIONS:
1. For the curd, strain passion fruit pulp through a sieve. Return 1/4 cup of seeds to strained juice (you will need 3/4 cup total passion fruit).
2. Combine passion fruit, butter, powdered sugar + egg yolks in a medium saucepan. Cook over low heat, stirring for about 10-12 minutes. Transfer to a bowl + chill for 2 hours.
3. For the biscuit crumb, place the biscuits + coconut in a zip-lock bag + crush with a rolling pin.
4. To make the meringue, combine 2/3 cup of sugar with 1/4 cup of water in a small saucepan over low heat. Increase heat to medium + bring to a boil. Cook without stirring for about 6 minutes.
5. Meanwhile, using an electric mixer, beat egg whites to soft peaks. Beat in remaining powdered 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.
6. To assemble, spoon 1/4 cup of biscuit crumb mix into the base of four 1 cup jars. Spoon in 1/4 cup of curd. Pipe in an even layer of meringue about the same thickness as curd. Repeat layers, finishing with meringue peaks.
