Lemon Passionfruit Pie

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Mmm, lemons.

It’s citrus season over here in Western Australia, cold and fresh.  A time when you rug up in your warmest clothes, and enjoy visiting the countryside where nearly every house has old trees laden with zesty oranges, lemons and limes just begging to be used.  Sweetened with a bit of sugar, they provide you with a delicious Vitamin C kick to boost your immunity during the winter months.

My eldest daughter chose this lemony recipe to bake when her oma came to visit.  Mixed with passionfruit, the Lemon Passionfruit Pie is a little twist (a good one) on the typical citrus dessert.  Served cold, it pairs perfectly with a warm cup of tea to brighten up a gloomy winters’ day.

A few tips for this recipe:

My daughter Ruby and her oma found the pastry mix a little dry.  So if yours is also, just add a little more water and is should come to the right consistency.

Same thing with the filling.  Ruby and Oma found the filling a little runny.  So they added a little extra cornflour mixed with water to thicken it up.  This worked perfectly, and after leaving the pie in the fridge for a few hours the filling was set well.

That’s all the extra tips I need to give you.  I hope you enjoy making this Lemon Passionfruit Pie as much as I did eating it :p  Delish!


  • 1¼ cups self-rising (self-raising) flour
  • 1¼ cups plain flour
  • 5oz. (140g) butter
  • Pinch salt
  • 1 teaspoon lemon juice
  • ⅓ cup water, approx.
  • 2½ cups water
  • 1¼ cups sugar
  • 2 tbs grated lemon rind
  • ½ cup cornflour
  • ½ cup water, extra
  • 2 eggs
  • 2oz.(55g) butter
  • ⅓ cup lemon juice
  • Pulp 4 passionfruit
  • Milk
  • Extra sugar
  1. Sift flours and salt into bowl.
  2. Rub in butter.
  3. Mix to firm dough with lemon juice and water.
  4. Knead well.
  1. Put water, sugar and lemon rind in saucepan, bring to boil.
  2. Blend cornflour with extra water, stir into lemon mixture.
  3. Cook over low heat until mixture boils and thickens, stirring constantly.
  4. Remove from heat, add beaten eggs, butter, lemon juice and passionfruit pulp; blend well.
  5. Return to heat, simmer further 2 minutes. Cool.
  1. Roll out two thirds of pastry to fit base and up sides of lightly greased 7in. (18cm) by 11in. (28cm) lamington tin.
  2. Pour in filling, cover with remaining rolled-out pastry.
  3. Pinch edges of pastry lightly together.
  4. Brush top carefully with a little milk, sprinkle with a little extra sugar.
  5. Bake in moderate oven 40 minutes or until golden.
  6. Cool, then refrigerate until filling has set.


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About The Author

In my kitchen lie my late grandmother's recipe books that have been covered with dust for too long. It's time to open these books and discover tasty food from a simpler life. I'd love for you to join me as I add to this collection some tried and true recipes from my grandmother's recipe books.

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