Redcurrant Meringue Pie

IMG_3504So we know how to make our sweet shortcrust pastry and our French meringue, and I’ve got a freezer full of redcurrants.  Sounds like Redcurrant Meringue Pie…

OK, I know lemon is more traditional, but see this as a contemporary spin or if you like, I just wanted to cook something pink.


  • 1 batch of Pate Sucree, or Sweet Shortcrust Pastry, chilled
  • 500g Redcurrants
  • Zest of 1 lemon
  • 50g Sugar
  • 2 large Egg Yolks
  • 2 tbsp Cornflour
  • 1 batch of French Meringue, using a little cornflour


  • Roll out the pastry and line a 21cm flan tin. Refrigerate for about 30 minutes before baking blind – after removing the baking beans glaze with egg wash and bake for another 5 minutes
  • Set aside about 50g of the redcurrants and heat the rest in a pan for 10-15 minutes until burst
  • Pass the cooked currants through a sieve and into a pyrex bowl to create a puree – discard the solids
  • Stir in the lemon zest, sugar, cornflour and egg yolks with a whisk
  • At this point you should have your blind baked pasty casing and raw meringue ready to go
  • Heat the pyrex bowl over a pan of boiling water, stirring all of the time with the whisk
  • After a while the mixture will thicken – remove from the heat and pour the redcurrant mixture into the pastry case
  • Level off and sprinkle with reserved redcurrants
  • Whilst still hot, cover the redcurrant base by spooning over the meringue mixture ensuring that the meringue is ‘locked’ to the pastry – touching the edges all the way around
  • Bake in a preheated oven, 150oC Fan, for 15-20 minutes until the meringue is set on the outside and golden brown
  • Remove from the oven and set aside to cool on a wire rack



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