Page 259 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the filling
1

. In a small bowl, sprinkle the gelatin on top of 2 tablespoons (30 ml)
of the puree until it’s “bloomed” and looks soggy. Set it aside.

2
. In a heatproof metal bowl, combine the remaining 1 cup (240 ml)
puree, 1 cup (200 g) of the sugar, and the egg yolks. Place the
bowl over a pot of simmering water and whisk until the lemon
mixture has thickened enough that it ribbons when you pull out the
whisk. Take the pan off the heat and immediately add the gelatin
mixture; whisk until it’s completely melted. Add the butter and whisk

until it’s fully incorporated.
3

. In the clean bowl of a stand mixer fitted with the whisk attachment,
whisk the egg whites with the salt until the mixture is light and
foamy.

4
. In the meantime, combine the remaining 1 cup (200g) sugar with
the lemon juice and ⅓ cup (75 ml) water in a heavy saucepan over
low heat, stirring until the sugar melts. Attach a candy thermometer
and heat the syrup until the temperature reaches 234°F (112°C).
With the mixer on low speed, slowly pour the hot syrup into the egg

whites, increasing the speed to high once all the syrup is added.
Whisk until you achieve stiff white peaks, making sure not to
overbeat, as this will make the meringue dry and chunky.
5

. Gently fold the meringue into the passion-fruit curd until no white
streaks remain. Divide the passion-fruit chiffon equally among the
crusts. Using a small offset spatula, create an attractive and
cloudlike mound of fluffy goodness. Chill.