Cape Gooseberry Elderflower Meringue Pie | America's Test Kitchen

Name: Cape Gooseberry Elderflower Meringue Pie | America's Test Kitchen
Total time: 420 min
Ingredients: 1 recipe single-crust pie dough (see Ingredient Note below); ¾ cup (5¼ ounces/149 grams) sugar, divided; 3 tablespoons low- or no-sugar-needed fruit pectin; 2½ pounds (1134 grams) Cape gooseberries, husks and stems removed, rinsed well, and dried, divided; 1 teaspoon grated lemon zest plus ¼ cup juice (2 lemons); ¼ teaspoon table salt; ⅓ cup water; 2½ teaspoons cornstarch; 3 large egg whites; ½ teaspoon vanilla extract; ¼ teaspoon cream of tartar; ⅓ cup (2⅓ ounces/66 grams) sugar; 2½ tablespoons elderflower liqueur (optional)

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Cape gooseberries may be a mystery to you—after all, they're hiding in a papery skin when you buy them.

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Ingredients

1 recipe single-crust pie dough (see Ingredient Note below)
¾ cup (5¼ ounces/149 grams) sugar, divided
3 tablespoons low- or no-sugar-needed fruit pectin
2½ pounds (1134 grams) Cape gooseberries, husks and stems removed, rinsed well, and dried, divided
1 teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
¼ teaspoon table salt
⅓ cup water
2½ teaspoons cornstarch
3 large egg whites
½ teaspoon vanilla extract
¼ teaspoon cream of tartar
⅓ cup (2⅓ ounces/66 grams) sugar
2½ tablespoons elderflower liqueur (optional)