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. Every time I go to the Alsace region in France, I scour the pastry shops for a rhubarb meringue pie. For the meringue 4 egg whites 225g caster sugar. Set the oven at 190C, gas mark 5. Cook in the oven for 15mins or until the meringue starts going light brown in colour. For the pastry. Preheat oven to 375 degrees. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Rhubarb Meringue Pie. The meringue will be lightly crunchy. To make the meringue, place the egg whites into a clean bowl and whisk with an electric mixer until quite stiff. Leave to rest for about two hours before serving. Pile it high and give it a swirl then return the pie to the oven for 20 minutes until crisp and slightly browned. 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. Check not to burn the top. In a large bowl mix sugar, flour, and nutmeg together. For a 23cm / 9″ pie(in a shallow pie plate) you need. https://www.allrecipes.com/recipe/216997/strawberry-rhubarb-meringue-dessert Method: Prepare and roll out pastry for a single crust pie. Soft and melt-in-the-mouth, this tart combines the slight acidity of rhubarb and the sweetness of the meringue. Combine the flour, sugar and salt in a bowl. Available in a 9″ size. Now place the rhubarb into the pie shell then cover completely with the meringue. I regularly switch between the recommended white sugar and brown sugar for the crust and the meringue. 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. Using a fork blend together and then stir in rhubarb. Note: please read Cook time carefully as it's 15 mins for the pie crust and 15 mins for the meringue. or more if needed. Verify that your oven is at its lowest temperature before you put your pie in it. If still grainy keep whisking. Step 1. Refrigerate for 30 minutes. https://www.bettycrocker.com/recipes/rhubarb-meringue-dessert Rhubarb meringue pie recipe. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Let the meringue dry for approximately 30 min. Add the last 2/3 cups granulated sugar gradually and continue whisking until the mixture becomes stiff and glossy. Strawberry Rhubarb Pie A marriage of sweetness and tartness, this pie forms the most perfect union as juicy strawberries and rhubarb come together. Spread meringue over rhubarb mixture to edge of crust with a spatula. Method. Transfer rhubarb into the pastry shell and bake at 375º for 35-45 minutes. 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