It’s creamy, zingy, and so delicious that no one will ever believe that it took you 10 minutes or less to make and it’s parev, kitniyot-friendly and gluten-free. It’s my go-to whenever I’m invited over during Pesach. I use wine cookies (aka matzah rich cookies) but you can use any plain shortbread-style kosher for Pesach biscuit and during the rest of the year you can swap the base for regular cookies during the year.Method:

• To make the crust, first crush the cookies to a fine consistency. You can do this in a food processor or by placing the cookies in a bag and bashing them with a rolling pin until fine.
• Transfer the crumbs to a bowl and stir in the melted butter until the mixture resembles wet sand.
• Press the crust evenly into a 20cm loose bottom tin, pushing it over the base and up the sides.
• Place the crust in the fridge to set for 15 minutes before using.
• To make the curd: first make the mango purée: remove all the flesh from the mangoes and blend until very smooth.
• In a small saucepan, combine the mango purée, lemon juice, and sugar. Heat over low heat until warm (not boiling hot) and the sugar has dissolved.
• In a separate bowl, whisk together the whole eggs and yolks.
• Slowly pour the warm mango mixture into the eggs, stirring constantly to prevent scrambling.
• Set up a double boiler: fill a saucepan with about 240ml boiling water and place the bowl with the mango-egg mixture in it on top of the saucepan. Cook gently, stirring occasionally, for about 20 minutes or until thickened.
• Remove from heat and stir in the cold, cubed butter/margarine cube by cube until fully melted and incorporated.
• Allow to cool slightly before pouring into the chilled pie crust.
• To make the meringe topping: whisk the egg whites in a clean, grease-free bowl, whisk the egg whites with an electric mixer or beaters until they start to form soft peaks. While continuing to whisk, add the caster sugar one tablespoon at a time. Whisk well between each addition to ensure the sugar dissolves completely. Keep whisking until the meringue is glossy and holds stiff peaks. When you lift the whisk, the meringue should stand up without collapsing.
• Spoon or pipe the meringue onto the lemon filling, making sure it touches the edges of the pastry to prevent shrinking. Use the back of a spoon to create decorative peaks.
• Bake in a preheated oven at 180°C (fan 160°C) for about 10 minutes, or until the meringue is golden brown.
• Serve as it is or garnished with fresh mango cubes and mint.

Shiri is co-owner of L’Epicurus @epicuruscamden