Tart Shell Passion Fruit Puree Egg Yolks Granulated Sugar Limes
Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water without touching the water.
Whisk the egg whites and sugar together over gentle heat until the sugar has completely dissolved and the egg whites reach 165 degrees F.
Layer passion fruit curd onto baked and cooled tart shell. Pipe meringue on top of the curd, then gently torch. Top meringue with lime zest.