425g canned sliced peaches, drained
1 ready made 20cm pastry flan case
2 tablespoons lemon juice
2 teaspoons grated lemon zest
2 tablespoons Chelsea Caster Sugar
1 teaspoon cornflour mixed with a little water
pulp of 1 passionfruit
2 egg whites
4 tablespoons Chelsea Caster Sugar, extra

1 : Preheat oven to 220 degrees celcius.
2 : Place peaches on base of pastry flan.
3 : Combine lemon juice, zest, Chelsea Caster Sugar, cornflour mixture and passionfruit pulp in a small saucepan. Bring to the boil, stirring, and boil for 1 minute. Pour over peaches.
4 : Whip egg whites until stiff peaks form. Slowly add extra Chelsea Caster Sugar and beat until sugar has dissolved.
5 : Spread meringue over the fruit mixture and bake for 5 minutes, or until meringue has browned.