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1
Preheat the oven to 325 and line a large baking sheet with parchment paper.
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2
In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites with the salt at medium-high speed until soft peaks form.
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3
At high speed, beat in 3/4 cup of the sugar, a few tablespoons at a time, until the whites are stiff and glossy.
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4
Beat in 1/2 tablespoon of the lemon juice along with the cornstarch and vanilla seeds.
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5
Transfer the meringue to a pastry bag fitted with a 1-inch plain tip and pipe out six 4-inch rounds, about 1 inch thick.
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6
Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue.
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7
Bake the meringues in the lower third of the oven for 5 minutes.
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8
Immediately lower the oven temperature to 225 and bake for 1 hour.
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9
Turn the oven off, prop the door open and let the meringues cool completely; they should be hard on the outside and soft on the inside.
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10
Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice.
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11
Cook over low heat, whisking, until the sugar dissolves.
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12
Add the butter and cook, whisking, until thickened, about 8 minutes.
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13
Immediately strain the curd into a bowl.
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14
Press a sheet of plastic wrap onto the surface of the curd and refrigerate until chilled.
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15
Set the meringues on plates and fill the centers with passion fruit curd.
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16
Serve right away, passing extra curd at the table.
