Gooseberry Meringue Pie

Gooseberry Meringue Pie

Gooseberry meringue pie, my hubby’s favorite of all Limburgian pies. Gooseberries are available from mid June until the end of July. I made one in May, so I used canned berries but recipe remains the same. Adjust the amount of sugar to the acidity of the berries, mine were very sour so I used almost 200 grams of sugar!



  • 500gr gooseberries
  • 250ml water or gooseberry juice
  • 100 – 200 gr sugar
  • 30gr starch
  • 1 tbsp water


  • 4 eggwhites
  • 300gr sugar


Find the basic recipe here.

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Drain the gooseberries if you use store bought and keep 250ml of the fluid. Heat the water or gooseberry juice with the sugar in a pot or saucepan big enough to fit all the berries in there too. Add a tablespoon of water or juice to the starch and mix it in with the boiling juice. Simmer for about 3 minutes until the mixture has thickened and is clear, then turn off the heat and add the berries. Let it cool down on the stove then let it chill in the fridge until use.


Follow the instructions here.

Fill the pie shell with the chilled gooseberries and bake for 30 to 35 minutes until the crust is golden brown. Remove the pie from the shell as soon as possible by flipping it onto a plate and flipping it back on a cooling rack. Be careful, the filling will probably stick to the plate, because there is no dough covering it. Let it cool..
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Add 50 grams of the sugar to the eggwhites and whisk until the whites slowly start to gain volume. Then slowly add 150 grams of sugar and whisk until soft peaks, then add the remaining amount of sugar and whisk into stiff peaks.

Fill a pipingbag with the meringue and pipe it onto the berry filling. Now you can either pop it under the grill for a few minutes or use a torch to colour the meringue

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Happy Baking!


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