1 x 22cm ready-made shortcrust pastry case
250g lemon curd
juice and seeds from 4 granadillas
3 free-range eggs, separated, plus 1 egg white
90g castor sugar
- Heat the oven to 180°C. Put the pastry case on a baking tray. In a bowl, whisk together the lemon curd, granadilla juice and seeds, egg yolks and cream, pour into the pastry case and bake for 30–35 min until a skin forms on the surface.
- In a clean bowl, whisk the egg whites into soft peaks using an electric mixer. Whisk in the castor sugar, one tablespoon at a time, until stiff and glossy. Whisk in the cornflour, then spoon onto the filling. Bake for a further 15 min until golden.
- Cool for 5 min, then serve.