Total time · 70 min
Quebec Rhubarb Meringue Pie
Tart rhubarb sits beneath sweet filling and airy meringue in a crisp pie shell.
- Prep
- 25 min
- Cook
- 45 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~301 kcal per serving partial estimate
- Ingredient value
- ~$2.96 partial estimate; 5 of 7 ingredients estimated
Ingredients
- 700 g Rhubarb
- 1 round Pie shell
- 1 1/4 cups Sugar
- 3 pieces Egg yolks
- 2 tbsp Cornstarch
- 3 pieces Egg whites
- 60 ml Water
Directions
- 15 min
Blind-bake the shell at 375 °F (190 °C); cut rhubarb into pieces and whisk the yolks with 1 cup of sugar and the cornstarch.
- 25 min
Cook rhubarb and water until tender, thicken with the yolk mixture to 160 °F (71 °C), then pour into the shell.
- 30 min
Beat the whites with the remaining sugar, spread the meringue over the filling, and bake at 350 °F (180 °C) until golden peaks form; cool completely.