Granadilla meringue tart

1. Cut 25 cm circle baking paper and put on baking tray. Brush lightly with melted butter. Dust with conrflour. Shake off excess.
2. Combine egg whites, sugar and lemon juice in bowl and beat on high speed for 15 minutes. Fold in sifted icing sugar. Spread layer about 7mm thick within 1,5 cm of edge of prepared paper. Pipe remaining meringue mixture around edge to form shell.
3. Bake in preheated 170 ºC oven for 1 to 1 1/2 hours until dry to touch. Cool in oven with door ajar.
4. Remove paper and place on serving plate. Spread with cream. Chill.
5. Blend cornflour and sugar with water. Add granadilla and stir constantly over medium heat until it boils and thickens. Reduce heat and simmer for one minute. Remove from heat. Stir in butter and beat in one egg at a time. Cool.
6. Spread granadilla mixture on top of cream and chill until set. Garnish with kiwi slices.