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Gooseberry meringue Pie Recipe

Gooseberries are one of those fruits that people either love or hate. Hence the dearth of recipes using this wonderful fruit. This is a recipe for gooseberry Meringue Pie which has a slightly stronger taste than the usual Lemon meringue Pie.


  • 175g (6oz) shortcrust pastry
  • 450g (1 lb) gooseberries, topped and tailed
  • 375ml (l2floz) water
  • 50g (2 oz) caster sugar
  • 25 g (1 oz) cornflour
  • 25g (1 oz) margarine
  • 2 egg yolks, size 3

For the Meringues:
  • 2 egg wbites, size 3
  • 125g (4oz) caster sugar


Roll out pastry on lightly floured surface and line a 20-23 cm (8-9 inch) flan dish. Bake 'blind' in preheated oven 200~C, 400~F, Gas No.6 for 15-20 minutes. Place gooseberries in a large pan with the water and sugar and cook gently for 15 minutes. Drain reserving the juices and allow to cool.

Makeup the reserved juice to 350 ml (l2floz) and gradually blend it into the cornflour, then add margarine and stirring continuously bring to the boil and cook for 2-3 minutes until smooth. Cool slightly beat in egg yolks and stir in gooseberries. Pour into flan case.

Meringue: whisk egg whites until they stand in peaks. Add sugar and whisk until stiff and shiny. Pile over the gooseberry mixture, sealing filling completely and bake in oven at 200~C, 400~F Gas No.6 for 10-15 minutes.

  • Servings 6
  • Preparation Time 25 mins
  • Cooking Time 15 mins

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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