Whisk the egg yolks, sugar, and cornstarch for the filling together. Add about ¼ c of hot fruit mixture to eggs. Add egg mixture back into cooking fruit mixture, stirring constantly. Continue cooking and stirring filling until it thickens – it should take about a second to fill back in after you pull the spoon through.
Set filling aside to cool slightly.
Beat egg whites on medium-high in a metal bowl (preferably coppeuntil soft peaks form. Slowly add ½ c sugar 1 tbs at a time, beating well after each addition. Once all sugar is added, beat until stiff peaks form.
Reduce the oven heat to 375Fill blind baked pastry case with fruit filling, spreading to edges. Dollop meringue on top, spreading until touches the edges of the pastry, sealing the filling in. Use a clean spatula to make a few swirls in the meringue.
Bake for 14-16 minutes, until meringue is slightly toasted and browned.
Allow to cool completely before slicing.