Description

"It is not enough just to say we support welfare for farm animals, we must turn our words into actions. Just look for and buy higher welfare food when you are out shopping - that's all it takes." James Martin

Preparation time: 1 hour

Cooking time: 2 hours 30 minutes

Serves: 6-8

Recipe:  The Freedom Food Celebrity Recipe Collection

Method

Preheat the oven to 150°C/fan 130°C/gas 2

Draw 3 x 25cm diameter circles on sheets of baking parchment and place them on baking sheets.

For the meringue:
Put egg whites in a grease-free bowl. Whisk until soft peaks form. Gradually add 200g caster sugar and continue to whisk until stiff peaks form. Put a little blob of meringue under the edges of the baking parchment to secure it. Spoon some meringue onto each circle and spread out to make a disc, flattening lightly with back of  spoon. Put in  oven and turn down to 120°C/fan 100°C/gas ½. Bake for 45 minutes, until very lightly coloured. Reduce oven temperature further if they begin to get too brown. Switch the oven off and leave to cool for 2 hours, overnight if possible.

For the lemon curd:
Put lemon zest and juice in heatproof bowl. Add butter and remaining caster sugar, stir well, and set over pan of simmering water. Whisk until totally dissolved then beat in whole eggs. Whisk until thickened and cooked through. Remove from heat and cool over bowl of iced water, whisking occasionally until completely cold. Whip the double cream in large bowl until soft peaks form. Gently fold in lemon curd. Scoop out seeds of 6 of the passion fruit and fold  lightly into cream. 

To assemble: place meringue disc on serving plate, then top with half the lemon curd cream. Place second disc on top and  spread over rest of cream. Place last disc on top and press very lightly to settle. Scoop out seeds from remaining passion fruit and spoon over top. Dust with a little icing sugar and cut into wedges to serve.