Sorce, The Carabbean Cookbook by Rita Springer

For the merangue: Beat 2 egg whites, quarter teaspoon cream of tartar and half teaspoon of vanilla till soft peaks form. Gradually add 4 tablespoons sugar beating until soft peaks form and all the sugar is dissolved.

For the filling: In a saucepan, combine the sugar, cornstarch and salt. Blend in the fruitjuices. Bring to the boil over a medium heat, stirring constantly. Cook and stir for about 2 minutes. Remove from the heat.

Stir a small amount of the hot mixture into the egg yolks. And return to the hot mixture again, bring back to the boil and cook for about 1 minute, stirring constantly. Remove from the heat again and add the butter and vanilla. Leave to cool until just slightly warm.

Fold in the stiffly beaten egg whites. Pour into cooled shell. Spread the meringue mixture over the fruit centre and bake in a moderate oven for about 12 to 15 minutes. Until the meringue is golden brown. Allow to cool before serving.