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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. 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. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
