To make pastry, sift flour into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in sugar and egg to make a dough.
Wrap in foil and refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit a 9-inch (23-cm) springform cake pan.
Place dough in pan.
Bake blind 20 minutes or until golden.
Increase oven temperature to 425°F (220°C).
To make filling, simmer gooseberries, water and 2 tablespoons (25 g) sugar in a large saucepan until soft.
Cool in a strainer over a bowl.
In a medium bowl, beat remaining sugar, 1/4 cup (50 ml) milk, yolks and cornstarch.
Bring remaining milk to a boil in a medium saucepan.
Stir hot milk into cornstarch mixture.
Return mixture to heat; bring to a boil, stirring until thickened.
Pour into pastry shell.
Top with gooseberries.
To make meringue, beat egg whites until stiff.
Add powdered sugar and beat again.
Spread meringue over gooseberries.
Bake 5 to 10 minutes or until meringue is lightly browned.
Cool slightly in pan, transfer to a rack to cool completely.