Gooseberry meringue pie

Name: Gooseberry meringue pie
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 320g ready made shortcrust pastry sheet; 500 g (1lb 2oz) gooseberries, topped and tailed if woody; 225 g (8oz) caster sugar; 50 mL (2 fl oz) lemon juice - about 1-2 lemons; 40 g (1 ½oz) cornflour; 4 medium egg yolks; 4 medium egg whites; 200 g (7oz) caster sugar; 1 tsp. cornflour

A twist on the classic lemon meringue pie, the sharpness of gooseberries works wonderfully here

By The GH Kitchen TeamPublished: 03 June 2015

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Serveware, Dishware, Food, Ingredient, Cuisine, Meal, Tableware, Cheese, Table, Breakfast,

Preparation Notes: 45min, plus cooling and chilling

Cooking Notes: about 35min

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Yields:

Prep Time:

45 mins

Cook Time:

35 mins

Total Time:

1 hr 20 mins

Ingredients

For the pie

320g ready made shortcrust pastry sheet
500 g (1lb 2oz) gooseberries, topped and tailed if woody
225 g (8oz) caster sugar
50 ml (2 fl oz) lemon juice - about 1-2 lemons
40 g (1 ½oz) cornflour
4 medium egg yolks

For the meringue

4 medium egg whites
200 g (7oz) caster sugar
1 tsp. cornflour

Directions

1. Step 1
  Use pastry to line a 23cm (9in) fluted, loose-bottom pie tin (rolling a little thinner if needed), leaving excess pastry hanging over the edge. Prick base all over with a fork and chill for 30min.
2. Step 2
  Preheat oven to 190°C (170°C fan) mark 5. Trim excess pastry (discard). Line pastry in tin with a piece of baking parchment and fill with baking beans. Bake for 15min on the middle shelf until pastry is set. Carefully remove from oven and take out parchment and beans. Return tin to oven and bake for a further 10min until pastry is golden and cooked through.
3. Step 3
  Meanwhile, put gooseberries into a large pan with sugar and 2tbsp water. Simmer for 5min, stirring occasionally, until pulpy. In a small bowl, mix lemon juice and cornflour until smooth. Add to pan and cook over medium heat, stirring constantly, until mixture is thick like wallpaper paste (it will need to boil). Add egg yolks and cook for 1min more, stirring.
4. Step 4
  Pour filling into cooked pastry case and smooth the surface. Cool completely.
5. Step 5
  Reheat oven to 180°C (160°C fan) mark 4. Using an electric mixer, beat egg whites to stiff peaks. Gradually add sugar 1tbsp at a time, whisking back up to stiff peaks after each addition – the meringue should be thick and glossy. Whisk in cornflour. Pile meringue on to the gooseberry filling and bake for 10-12min until golden and meringue is set. Cool for at least 10min (up to 30min) before serving.
  
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GH Tips

If using frozen gooseberries, defrost at room temperature in a colander set over a bowl

GET AHEAD Make recipe up to end of step 4 up to 5hr ahead.

Per Serving:

Calories: 326
Fibre: 2 g
Total carbs: 58 g
Sugars: 47 g
Total fat: 8 g
Saturated fat: 3 g
Protein: 4 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time