Redcurrant meringue pie

Name: Redcurrant meringue pie
Total time: 1 h 45 min
Yield: 1 pie of 24 cm (8 slices)
Ingredients: For the pastry: 200 g plain flour; 100 g cold butter, diced; 40 g caster sugar; 1 egg yolk; 2–3 tablespoons cold water; 1 pinch of salt; For the filling: 500 g redcurrants, stripped from their stalks; 80 g caster sugar; 2 tablespoons cornflour; For the meringue: 3 egg whites; 150 g caster sugar

Updated on 9 October 2026

Makes: 1 pie of 24 cm (8 slices)
Time: 45 min + 1 hr chilling and baking
From: Redcurrant

Ingredients

For the pastry: 200 g plain flour
100 g cold butter, diced
40 g caster sugar
1 egg yolk
2–3 tablespoons cold water
1 pinch of salt
For the filling: 500 g redcurrants, stripped from their stalks
80 g caster sugar
2 tablespoons cornflour
For the meringue: 3 egg whites
150 g caster sugar

Method

Rub the flour, butter, sugar and salt together with your fingertips until crumbly. Add the egg yolk and 2 tablespoons of water and knead to a ball, adding a little more water if needed. Chill for 30 minutes.
Heat the oven to 180 °C (160 °C fan). Roll out the pastry and line a greased 24 cm tart tin with it. Prick the base with a fork.
Bake the case blind for 15 minutes: cover it with baking parchment and baking beans or rice, and remove them afterwards.
Mix the redcurrants with the sugar and cornflour and spread them over the baked case.
Whisk the egg whites with a pinch of salt until stiff. Add the sugar a spoonful at a time and whisk until you have a firm, glossy meringue.
Spread the meringue over the redcurrants, right up to the edge, and pull it into peaks with a spoon.
Lower the oven to 160 °C (140 °C fan) and bake the pie for 25–30 minutes, until the meringue is golden. Leave to cool before slicing.

Storing: Eat the pie on the day or the day after, preferably at room temperature. Keep leftovers in the fridge for up to 2 days; the meringue will soften.