• Deano

Blackcurrant Meringue pie

This is a take on a lemon meringue pie but using blackcurrant and yuzu packed full of sharp and sweet notes this blackcurrant meringue pie is a great dessert for any occasion. Silky smooth blackcurrant curd on a shortbread base, topped with fluffy toasted Italian meringue, crisp meringue drop and a sharp lemon gel.


For the shortbread base

225g Flour

75g Sugar

150g Butter

6 lemon zest

1 egg beaten for egg wash

For the blackcurrant curd

900g Blackcurrant puree

300g Yuzu juice

12 Eggs

225g Sugar

90g Butter

8 Gelatine (24g)

Italian meringue

200g Eggs whites

400g Sugar

Meringue drops

200g Eggs whites

400g Sugar

Candied lemon zest

5 lemon peel only thinly sliced

200g Sugar


Lemon gel

335g Lemon juice

100g Yuzu

25g Sugar

5g Agar Agar


To make the shortbread base, heat the oven to 160c. Beat the butter, sugar, and lemon zest until smooth. Gently mix in the flour being sure not to over mix.

Roll out to 1/2cm thickness chill for 1 hour. Bake @ 160 for 8-10mins until evenly golden brown. While still warm, push the frame onto the biscuit, eggwash well being sure to fill any gaps around the edge of the frame. Place back into the oven for a further minute. Leave to cool completely.

For the curd, soak the gelatine in ice-cold water and set aside to rehydrate. Now place the blackcurrant puree. Eggs. yuzu and sugar into a large bowl and place over a pan of simmering water (Bain Marie). Whisk continuously until the temperature reaches 80c, be this stage the curd should be thick and fluffy. Remove from the heat, remove the gelatine from the water and squeeze out as much excess water as possible, whisk into the curd followed by the butter. Pass through a fine sieve to remove the zest. Pour 1.5kg into the baked shortbread base and chill. This will take 2-3 hours to set, once set using a hot sharp knife cut into 4cmx10cm portions being sure to get a clean cut on each slice.

To make the meringue drops line a baking tray or dehydrator Silpat mat or baking paper with baking paper. Make a swiss meringue by placing the egg whites & caster sugar into a heatproof bowl and place over a pan of simmering water. Whisk constantly until the sugar dissolves, the temp should not exceed 50c, once this temperature is reached remove from the heat and continue to whisk until fluffy & cool. This can be transferred to a mixer for the final stage. Place the meringue into a piping bag with a 1/4in plain nozzle and pipe drops onto the baking tray, as you go to pull the nozzle away push back down to create nice peaks. To jazz these up you can zest over fresh lemon juice or sprinkle some freeze-dried raspberries over. Place into the dehydrator until crisp. If you don't have a dehydrator, place it into the oven on the lowest setting with the door slightly open.

For the candied lemon zest peel the limes with a speed peeler, remove all of the pith with a small knife and slice as thinly as possible. Boil a small pan of water and place the lemon zest in it for 2minutes. Strain and repeat a further 2 times. To sweeten place the 200g of caster sugar into a small pan with 200ml of water, bring to the boil and reduce to a simmer, add the lemon zest and simmer for 5mins remove from the heat and cool

Now we can make the lemon gel, mix the sugar and the agar-agar. Place the lemon & yuzu juice in a thick based pan over a medium heat. When just about to boil add the sugar mix and bring to the boil for 1 minute. Pass through a fine sieve and chill until firm. Blitz to a smooth gel adding a little cold water if stiff.

You will need to make the Italian meringue just before serving to be sure it is fluffy, place the egg whites in a clean bowl for a kitchen aid or mixer, and place at a slow speed. Meanwhile place the sugar into a thick based pan and cover with a little water, place over a high heat and bring to the boil. Keep checking the temperature until it reaches 121C. Remove from the heat and turn the mixer up to medium speed, the whites should be a little fluffy by this point. Slowly pour the sugar onto the egg whites until half of the sugar has been added. Turn the mixer up to full speed the whites will go thick and fluffy, at this point add the remaining sugar, this helps give a marshmallow texture. Keep whisking on full speed until the meringue has fully cooled. Place into a piping bag with a 1/4in plain nozzle.

Take the lemon bars and pipe 7 drops one to the right then one to the left to the end of the bar. These can be pre-piped before serving. Keep the remaining meringue to plate.

To serve

Pipe a large drop of meringue to one side of the plate, when piping pushing up and down into the meringue to create a ripple effect. Back spoon the drop into the center of the plate. Use a blowtorch to give a toasted effect and also blow torch the drops on top of the lemon bar. Place the blackcurrant bar into the center of the plate and blowtorch the meringue, pipe the lemon gel in three drops evenly on top of the bar, and one large drop to the side. Evenly place the candied lemon zest & meringue drops over the top and along the sides. Add a few sprigs of lemon balm and finally crush a few meringue drops over the top, finish with a dusting of beetroot powder.

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