Step 1: Preheat the oven to 130C.

Step 2: Grease & line 2 flat baking trays and place aside.

Step 3: To make the meringues, place the caster sugar and corn flour into a mixing bowl and combine together well.

Step 4: In the bowl of an electric mixer, whisk the egg whites with the pinch of salt until soft peaks form.

Step 5: With the motor running, slowly add the sugar mixture, a little at a time, whisking until stiff and glossy. Then fold in the verjuice and dividing the mixture into 12 meringues onto the lined baking trays, transfer to the oven and bake for 1 hour. Cool completely in the switched-off oven with the door ajar.

Step 6: Once the meringues have completely cooled remove from the oven.

Step 7: To make the passionfruit curd, simply place all the ingredients into a pot, place over a low to medium heat and gently whisk until all the ingredients are well combined, then use a wooden spoon to stir constantly until the curd coats the back of the wooden spoon or using a thermometer bring the temperature to 85C, make sure that it does not go above this or the eggs will scramble.

Step 8: Remove from heat place into clean bowl and pop in fridge to cool and set.

Step 9: Once the curd has cooled serve with the meringues.