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Sorrel Meringue Pie

Sorrel Meringue Pie is a traditional British recipe for a classic pie of a pastry base topped with a wild Sheep's Sorrel, caster sugar, cornflour and egg yolk mix that's finished with beaten egg yolks and baked until golden. The full recipe is presented here and I hope you enjoy this classic British version of: Sorrel Meringue Pie.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+over-night chilling)

Makes:

12

Rating:

Tags : Wild FoodBaking RecipesCake RecipesBritish Recipes

The tartness of sorrel meant that it was at one time used as a substitute for lemons. The result was often the substitution of sorrel for lemons in the classic Lemon Meringue Pie. Sorrel works very well in this recipe and gives the pie a tart, luscious, flavour. It's made in almost exactly the same way as a lemon meringue pie, with the exception that 100g shredded sorrel leaves are substituted for the lemons.

Ingredients:

Enough sweet pastry (use this Medieval recipe for Royal Pastry) for a 20cm pastry dish.
100g shredded Sheep's Sorrel (or sorrel) leaves
200g caster sugar
5 tbsp cornflour
2 large eggs, separated
orange zest to decorate (optional)

Method:

First prepare your pastry case by putting in a 20cm metal quiche tin and blind-baking in an oven pre-heated to 150°C (130°C fan/300°F/Gas Mark 2) for ten minutes.

Meanwhile, add the shredded sorrel leaves along with half the caster sugar and 300ml water to a pan. Heat gently, stirring occasionally until the sugar dissolves. Cook for a further 10 to 15 minutes so that the sorrel leaves wilt and you get a soft green mass. Meanwhile add the cornflour to 90ml of water and mix to a smooth paste then stir into the sorrel and sugar mixture until blended well. Bring to the boil then cook for 1 minute. Allow the mixture to cool slightly then beat-in the egg yolks, one at a time. Pour the sorrel mixture into the pastry case, levelling the surface.

Whisk the egg whites until stiffened then add half the remaining caster sugar, beating all the while before carefully folding-in the remainder. Spoon the egg-whites into a piping bag fitted with a star nozzle and pipe on top of the pie filling until you cover it completely.

Place in the oven and bake for approximately 35 minutes until the meringue is slightly coloured. Sprinkle with lemon zest and serve.