1 x 525 g Ina Paarman’s Lemon Meringue Pie Mix
3 jumbo or extra large eggs
½ cup (125 ml) fresh granadilla pulp
Adjust oven rack to middle position and preheat the oven to 140°C.
Butter a 26 cm x 17 cm ovenproof dish.
To make the filling
Decant the lemon curd out of the bag into a medium size mixing bowl. Separate the eggs. The whites go into another spotlessly clean, medium size glass (not plastic) mixing bowl.
The yolks and granadilla pulp get added to the Lemon Curd Mix. Mix through.
Spoon the lemon curd mixture into the prepared dish.
To make the meringue
Beat the egg whites with an electric beater on high speed. Beat until the whites stand up in soft peaks. Do not add meringue mix until this stage. Now add the meringue mixture (in small foil pack) little by little while beating on high speed. You will end up with a snow white thick and shiny meringue. Use two tablespoons to scoop and blob the meringue all over the curd filling
Bake for 35 minutes. Then switch off the oven. Don’t open the door but leave the pudding standing in the warm oven for 30 – 45 minutes to firm and slightly dry out the meringue. Remove from the oven.
This pudding can be served warm or cold.
Ina’s Meringue Tips
Take special care when separating the eggs. Even one speck of yolk in the egg whites will prevent the whites from beating to their full volume.