Pink Currant And Meringue Pie


The best thing about summer is the fruit, so much lovely fruit. And with all that summer fruit, you can create a lovely pink currant and meringue pie!

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Pink currant and meringue pie
Veronique van Ohmydish

Made by Véronique

Published at 2016-07-19, this recipe is for 12 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-07-2022

50 minutes 12 people Pie and cake
Pink currant and meringue pie


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  • 110 gram butter + extra for coating
  • 260 gram sugar
  • pinch of salt
  • 6 eggs (3 only the whites needed)
  • 1 lemon (juice + zest)
  • 1 teaspoon vanilla extract
  • 225 gram all-purpose flour
  • about 200 gram pink currants
Pink currant and meringue pie ingredients
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Kitchen equipment

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  • colander
  • silicone kitchen brush
  • pie dish (24 cm or 9,5 inches)
  • oven
  • stand mixer
  • citrus grater
  • silicone spatula
  • wooden toothpick
  • paper kitchen towel
  • creme brulee torch

Pink Currant And Meringue Pie

50 minutes 12 people Pie and cake

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Preparation – 40 minutes

Put the pink currants in a colander, rinse them and remove all the tiny pink currants from their stems.  coat the pie dish with butter and pre-heat the oven to a temperature of 190 degrees celsius or 375 degrees fahrenheit.

Slice 110 grams of butter into cubes and place them in the bowl of your stand mixer. Add 110 grams of sugar and mix at high speed until you've reached a smooth mixture.

Grate half of the lemon and add it along with a pinch of salt and a teaspoon of vanilla. Add the eggs one by one, and mix on medium speed until the mixture is smooth again.

Use a spatula to carefully fold the all-purpose flour into the batter. Pour the batter into the prepared pie dish. Divide the rinsed pink currants evenly over the batter and bake in the oven for about 30 minutes.

You can check if the pie is ready with a wooden toothpick or skewer, if it comes out clean, the pie is done. Let it cool off just enough so that the meringue won't be runny.

Pink currant and meringue pie
Pink currant and meringue pie

Finishing the pink currant and meringue pie – 10 minutes

Degrease the stand mixer bowl and whisk. The easiest way to do this is by using a paper kitchen towel and a few drops of lemon juice. Add the egg whites and beat them until they form soft peaks.

Gradually add 150 grams of sugar and keep on mixing at high-speed. Add the rest of the lemon zest and lemon juice. When the egg whites are ready, that's when they form stiff peaks and divide over the pink currant pie.

Use a creme brulee torch to caramelize the top and garnish with some more pink currants if you like. This pie is best when it's freshly made, that's because after a few days the meringue can collapse. Enjoy!

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