Try this tasty twist on a classic lemon meringue pie and you'll be pleasantly surprised. Crisp pastry, soft, sweet gooseberries and a deliciously rich and sweet meringue topping combine in this dreamy pie. Serve as it is, or with a sprinkle of icing sugar to serve.
- 1 x 22cm shortcrust pastry dish, shopbought or homemade, ready to fill (baked blind)
- 400g gooseberries
- 50g caster sugar
- 3 egg yolks
- 75g butter
- Dash of elderflower cordial
- 2 tbsp. cornflour
- 200ml water
- 3 egg whites
- 175g caster sugar
Slice the tops and bottoms off of the berries. Put into a saucepan with the water and the caster sugar and simmer until the berries are pulpy.
Add the cordial, then drain the liquid through a sieve into a clean saucepan. Use a little of the liquid to make a paste with the corn flour, then add back to the liquid. Simmer until thickened. Beat in the egg yolks one at a time, waiting until each egg has been beaten in before adding the next. Add the drained gooseberries and the butter and stir really well until combined. Tip into the prepared pastry case.
Beat the egg whites using an electric whisk until stiff peaks form. Gradually add the caster sugar, whisking all the while, until the whites are shiny and the sugar is dissolved. Dollop onto the gooseberry mix and use a fork to brush the whites, or pipe on with a piping bag. Bake in a 140C oven for 35-45 minutes until golden and crisp on top and on the bottom.