Description
A delightful pie featuring a creamy rhubarb custard filling baked in a pie shell and topped with a light and airy meringue.
Ingredients
Scale
For the Custard Filling:
2 cups rhubarb, diced
3/4 cup sugar + 1/4 cup sugar
2 egg yolks
2 tablespoons flour
1 teaspoon lemon juice
1/4 teaspoon salt
1 cup milk
1 9-inch pie shell
For the Meringue:
2 egg whites
6 tablespoons sugar
1/4 teaspoon lemon juice
Instructions
- Step 1: In a saucepan over medium heat, combine the rinsed rhubarb and 3/4 cup of sugar. Bring to a boil, stirring occasionally.
- Step 2: Reduce heat and simmer for about 7 minutes, or until the rhubarb is tender. Remove from heat and set aside to cool completely.
- Step 3: Preheat your oven to 450° F.
- Step 4: In a separate mixing bowl, beat the egg yolks, 1/4 cup of sugar, flour, salt, and 1 teaspoon of lemon juice until smooth.
- Step 5: Gradually add the milk to the egg yolk mixture and beat to combine. Stir in the cooled, cooked rhubarb.
- Step 6: Pour the rhubarb custard mixture into the 9-inch pie shell. Bake for 10 minutes.
- Step 7: Reduce the oven temperature to 325° F and continue baking for another 25 minutes, or until the custard has thickened.
- Step 8: While the pie is baking, prepare the meringue. In a clean bowl, beat the egg whites until stiff peaks form.
- Step 9: Gradually beat in the 6 tablespoons of sugar and 1/4 teaspoon of lemon juice until the meringue is glossy.
- Step 10: Remove the pie from the oven. Reduce the oven temperature to 300° F. Spoon the meringue over the hot filling, creating swirls on top.
- Step 11: Return the pie to the oven and bake for an additional 15 minutes, or until the meringue is lightly browned.
Notes
Ensure a small amount of water is still clinging to the rhubarb after rinsing, as this helps it cook down.
Make sure the cooked rhubarb is completely cool before adding it to the custard mixture to prevent scrambling the eggs.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American