Blackberry Curd Meringue Pies

Discover how to make our indulgent blackberry curd mieringue pie using our triple tested recipe below.

Main ingredients : pastry, blackberries



  • 225g plain flour
  • 110g butter
  • 80g caster sugar
  • 1 large egg
  • Milk


  • 300g blackberries
  • 10 medium eggs
  • 150g caster sugar
  • 150g unsalted butter
  • 1 lemon
  • 30ml cassis


  • 50g egg whites
  • 110g caster sugar
  • 2 tbsps water


  1. Place the butter and flour into the standmixer bowl.
  2. Using the beater attachment, on setting 3, rub together to create a crumb like consistency. Add the sugar.
  3. Finally mix in the eggs and enough milk to form a soft dough.
  4. Wrap in cling film and allow to rest for 30minutes.
  5. Meanwhile, make the blackberry curd. Place the blackberries and 100ml of water into a pan.
  6. Bring to the boil and reduce to a simmer.
  7. Pass the mixture through a sieve, discarding the seeds. Return to the pan.
  8. Add 5 eggs and 5egg yolks, the sugar, butter and lemon juice.
  9. Cook over a low heat until the mixture coats the back of a spoon. Allow to cool.
  10. Roll out the pastry, to the line the tin/miniature tins.
  11. Prick the base with a fork, and bake for 8minutes at 200°C.
  12. Whisk the egg whites, using the balloon whiskand setting 10 on the mixer.
  13. The egg whites should form stiff peaks. Place the caster sugar and water in a pan and heat until it achieves115°C - 118°C on a sugar thermometer.
  14. Slowly add in the sugar syrup to the egg whites,using setting 10 on the mixer.
  15. The meringue should be stiff and glossy in finish.
  16. Finally compile the meringue pies. Add the curd the base of the pastry cases and pipe onthe meringue.
  17. Finish off using a blowtorch ora grill. Alternatively, dust with edible glitter or coloured icing sugar.



Stand mixer, 800 W, Cream, 50's Style
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Stand mixer, 800 W, Black, 50's Style
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Stand mixer, 800 W, Red, 50's Style
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