And since we make this pie a couple of times during rhubarb season, I have been experimenting with it a bit. To make the meringue, place the egg whites into a clean bowl and whisk with an electric mixer until quite stiff. Combine the flour, sugar and salt in a bowl. Let the meringue dry for approximately 30 min. If still grainy keep whisking. https://www.allrecipes.com/recipe/216997/strawberry-rhubarb-meringue-dessert Separate the eggs and add the yolks to sugar mixture. Rhubarb meringue pie recipe. Refrigerate for 30 minutes. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Place the rhubarb, orange zest and sugar in an ovenproof dish and cook in the oven for 20-25mins until it is nice and soft Leave to rest for about two hours before serving. Note: please read Cook time carefully as it's 15 mins for the pie crust and 15 mins for the meringue. Brown sugar meringue is really, really good. Spread meringue over rhubarb mixture to edge of crust with a spatula. And then the whole shebang is topped off with meringue. Set the oven at 190C, gas mark 5. Juice Sweetened ... Rich and creamy, our lemon meringue pie bursts with a fresh and deliciously tart filling, made with the help of fresh lemon juice and lemon zest. Verify that your oven is at its lowest temperature before you put your pie in it. plain flour 160g / 1 1/4 cups / 5 1/2oz sugar 1 tablespoon salt 1/4 teaspoon butter 90g / 3/4 stick / 3 1/4oz water (cold) 3 tablespoons. Strawberry Rhubarb Pie A marriage of sweetness and tartness, this pie forms the most perfect union as juicy strawberries and rhubarb come together. Check not to burn the top. The meringue will be lightly crunchy. Rhubarb Meringue Pie. Prick inside of pie shell all over with a fork; line with parchment. I regularly switch between the recommended white sugar and brown sugar for the crust and the meringue. or more if needed. For the pastry. Fill the pastry case with the rhubarb curd and level with a spatula or spoon then add the meringue starting from the sides and working inwards. Step 1. Every time I go to the Alsace region in France, I scour the pastry shops for a rhubarb meringue pie. Now place the rhubarb into the pie shell then cover completely with the meringue. 700g rhubarb cut into chunks 3 oranges zest and juice 3 egg yolks 75g caster sugar 2 heaped tbsp cornflour . For a 23cm / 9″ pie(in a shallow pie plate) you need. Soft and melt-in-the-mouth, this tart combines the slight acidity of rhubarb and the sweetness of the meringue. Pile it high and give it a swirl then return the pie to the oven for 20 minutes until crisp and slightly browned. For the meringue 4 egg whites 225g caster sugar. In a large bowl mix sugar, flour, and nutmeg together. Cook in the oven for 15mins or until the meringue starts going light brown in colour. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Method. 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