Red Currant Meringue Torte

Red currant meringue torteWhether you want to use this year’s shiny new crop or just found a lonesome bag of last year’s red currants in the freezer, do give this gorgeous torte a try. The sturdy, lightly lemon-scented crust and the sweet, light meringue are the perfect, perfect companions for red currants! While I’m sure the recipe would work with other berries, too, I think with red currants it really shines.

The recipe is an adaption of a recipe posted by Lise in Indiana on – Lise, I thank you!


Red Currant Meringue Torte


350 ml all-purpose flour

1 teaspoon baking powder

115 g butter, softened

115 ml white sugar

2 egg yolks

1 1⁄2 teaspoons lemon zest, grated


2 egg whites

115 ml white sugar

2 teaspoons cornstarch

500 ml red currants (fresh  or frozen – if using frozen, drain very well)

Red currant meringue torte piece

To make crust:

Line the bottom of a 23-25cm/9-10” springform pan with parchment paper and lightly butter the sides.

In a medium bowl, sift together flour and baking powder. Add butter, sugar, egg yolks, and lemon zest and mix until the mixture comes together and forms dough.

Pat evenly into the bottom of the pan and transfer to the fridge.  Chill for 25-30 minutes.

Preheat oven to 165 C.

Bake the crust for 20-25 minutes, or until golden.

To make filling (while the crust is in the oven): In a medium bowl, beat egg whites until stiff.

Gradually add in sugar and cornstarch; beat for 5 minutes.

Fold currants into the meringue mixture. Pour into warm crust.

Continue baking for 25-30 minutes, or until the top is lightly browned.

Cool completely before serving.



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