Passion Fruit Tart with Meringue

Pastry Crust

• 1 lemon
• 2 large eggs, divided
• 5 oz sugar
• 7 oz unsalted butter, in pieces
• 1 pinch salt
• 14 oz all-purpose flour, plus extra to dust
• 1 tbsp baking powder

Filling

• 8 large eggs, divided
• 14 oz heavy whipping cream
• 4 ½ oz sugar
• 6 oz passion fruit juice blend
  of 6 oz passion fruit purée, canned blend

Meringue Topping

• 5 ½ oz sugar
• 1 pinch salt