Gooseberry Meringue Pie

Gooseberry Meringue Pie
Gooseberry Meringue Pie

A delicious twist on traditional lemon meringue pie, this Gooseberry meringue pie recipe was a  winner at a recent Horti-Pride morning tea. It is tart and sweet and is a surefire crowd pleaser.


  • 500g Cape Gooseberries – juiced/puréed (see Method below for instructions)
  • 250g plain sweet biscuits
  • 100g unsalted butter, melted
  • ½ Cup (75g) cornflour
  • 1 ½ Cups of caster sugar
  • 1 Cups (250ml) water
  • 60g unsalted butter, extra
  • 4 eggs, separated



  1. Grease 24cm loose base flan tin
  2. Add biscuits to a blender or food processor and process until mixture resembles fine breadcrumbs.
  3. To the ground biscuits, add 100g butter and process until combined.
  4. Press the biscuit mixture evenly over base and sides of tin. Refrigerate the base while preparing filling.

Gooseberry Juice:

  1. Make Gooseberry juice by adding 500g Gooseberries to a blender or food processor and purée for 20 to 30 seconds, until mixture is juicy.
  2. Using a sieve, pour the purée through the sieve into a 500ml jug. Discard seeds and excess skin.
  3. Use the sieve once again to strain the juice a second time, ensuring all seeds are removed. The final liquid should comprise about 350ml or 1 1/3 cups of gooseberry juice*.


  1. Combine 250ml of the gooseberry juice with 250ml water, 75grams cornflour and ½ cup of sugar in medium saucepan; stir until liquid is smooth.
  2. Cook, stirring over high heat until mixture boils and starts to thicken. Reduce heat and simmer, stirring until thick.
  3. Remove from heat; then stir in extra 60g butter, then egg yolks. Continue to stir until butter is melted and yolks are well mixed and mixture is smooth.
  4. Cool for 10 minutes.
  5. Spread the cooled gooseberry filling over the biscuit base
  6. Cover and refrigerate for 2 hours, or overnight.


  1. Preheat oven to moderately hot.
  2. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add remaining 1Cup sugar, beating until sugar dissolves and mixture has thickened.
  3. Use a fork to roughen the surface of the gooseberry filling before spreading with meringue mixture. 
  4. Bake uncovered, in moderate oven for about 5 minutes or until meringue is slightly browned.

*Note: Excess juice can be stored in fridge or used a side sauce with meringue.

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