We've given the traditional lemon meringue pie a seasonal rhubarb update! The ginger nut pie crust has a bright pink rhubarb curd which then gets topped with pillowy meringue, it's a real centre-piece.
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Yields:
8 serving(s)
Prep Time:
40 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 55 mins
Cal/Serv:
533
Ingredients
For the curd
400g
rhubarb, cut into short lengths
175g
caster sugar
Juice 1/2 orange
21/2Tbsp.
cornflour
3
medium egg yolks
25g
unsalted butter, chilled and diced
A little pink gel food colouring, optional
For the pastry
4
gingernut biscuits
225g
plain flour, plus extra to dust
125g
unsalted butter, chilled and diced
1
medium egg yolk
For the meringue
4
medium egg whites
225g
caster sugar
2tsp.
cornflour
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. For the curd, mix the rhubarb, 50g (2oz) of the sugar and 3tbsp orange juice in a small roasting tin. Cover with foil and roast for 25min or until very tender. Whizz with a stick blender or mini food processor until smooth.
Step 2Meanwhile, make the pastry. Whizz biscuits in a food processor to crumbs (or bash in a food bag with a rolling pin, then empty into a bowl). Add flour and pulse/mix to combine. Add butter and pulse/rub in with fingers until mixture resembles coarse breadcrumbs. Add yolk and 2½-3½tbsp cold water and pulse/mix until dough comes together. Empty on to a work surface, shape into a disc and wrap in clingfilm. Chill for 10min.
Step 3On a lightly floured work surface, roll out dough and use to line a 23cm (9in) fluted, loose-bottomed tart tin. Trim overhang with a sharp knife, prick base all over with a fork and chill again for 1hr until firm.
Step 4Place tin on a baking tray. Line pastry case with baking parchment and fill with baking beans. Blind bake for 20min, then remove parchment and beans. Return to oven for 5-7min until pastry is pale golden and feels sandy to the touch. Set aside.
Step 5Meanwhile, finish the curd. In a medium pan, mix the rhubarb purée, cornflour, egg yolks and remaining 125g (4oz) sugar. Add butter. Cook over low heat, stirring constantly, until thickened (the mixture will need to boil). Remove from heat and whisk in a little pink food colouring, if using (see GH Tip). Scrape into baked pastry case, level and chill for 30min.
Step 6In a clean bowl, whisk egg whites to stiff peaks with a handheld electric whisk. Combine sugar and cornflour in a bowl then add gradually to the whites, whisking well after each addition – the meringue should be stiff and glossy. Spoon on to the rhubarb layer. Bake for 20min until lightly golden. Allow to cool for 20min before serving in slices with cold cream, if you like.
Get ahead Blind bake pastry case up to a day ahead. Cool, cover and store at room temperature. Complete recipe to serve.
GH Tip Rhubarb colour varies throughout the season, so a little food colouring helps give a vibrant hue if your rhubarb isn’t pink enough for your liking.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
