Gooseberry meringue pie
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- 375g shop bought shortcrust pastry
- 50g butter
- 100g light brown sugar
- 500g gooseberries
- 2 egg whites
- 100g golden sugar
- 1 tsp cornflour
Method
- STEP 1
Heat oven to 180c/fan 160c/gas 4. Roll out 375g pack shortcrust pastry, then use it to line a 23cm loose-bottomed tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 minutes. Remove the beans, then bake for 10 minutes more until golden. Remove from the oven, then reduce the heat to 140c/fan 120c/gas 1.
- STEP 2
Heat the butter and light brown sugar in a pan. when the sugar has dissolved, add gooseberries and toss in the caramel. Cook for a few minutes until they start to split. Remove from heat, leave to cool then tip into pastry case.
- STEP 3
For the meringue topping, whisk the egg whites to soft peaks. Whisk in golden caster sugar a spoonful at a time, then whisk in cornflour. Carefully blob the meringue over the gooseberries and spread to cover. Bake for about 40 minutes until the meringue is cooked and lightly browned.
