Rhubarb Meringue Pie by Lurpak
To make the pastry:
1. Rub the Lurpak® and lard straight from the fridge into the flour until it resembles breadcrumbs. Add cold water and mix using a metal knife until the breadcrumbs form a dough. Wrap the dough in clingfilm and let it rest in the fridge for 30 minutes.
2. Roll out the pastry and line the quiche tin, making sure the pastry overlaps the tin slightly as it will shrink back when cooked. Prick the base all over and brush with beaten egg. Put the tin on a baking-sheet and bake for 20-25 minutes, just until pastry is browning.
To make the filling:
3. Wash and trim the rhubarb, cut into chunks and place in an open ovenproof dish. Grate the zest of the oranges onto the fruit and sprinkle the caster sugar on top. Bake in the oven at 190°C/375°F/Gas Mark 5 for 20 minutes.
4. Squeeze the orange juice into a saucepan, reserve a little in a cup and add the cornflour to this. Stir the cornflour and orange juice together and then add to the saucepan. Bring this mixture up to simmering point and stir until it thickens. Remove from the heat, stir in the ground almonds and the juice of the cooked rhubarb. Put the saucepan back on the heat, continue to whisk and add the egg yolks. The mixture will become like custard in consistency. Remove from the heat and cool.
To make the meringue topping:
5. whisk the egg whites until they form stiff peaks. Add the caster sugar a spoon at a time until you have a very thick and shiny mixture.
To assemble the pie:
Pour the rhubarb and almond custard into the pastry case and then spoon the meringue mixture on top. Bake at the same temperature for 25 minutes, until the meringue is just beginning to brown.
Ingredients
- For the pastry:
- 175g plain flour
- 40g Unsalted Lurpak®
- 40g lard
- Cold water to mix
- For the filling:
- 700g fresh rhubarb
- Grated zest and juice of 3 oranges
- 75g caster sugar
- 3 level tbsp cornflour
- 2 heaped tbsp ground almonds
- 3 egg yolks
- For the Meringue:
- 5 large egg whites
- 275g caster sugar
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Mary - 22/06/2010 - 1:42pm
There is no indication in this recipe about the size of tin/dish required. With 5 egg whites for the meringue (is it possible to only use the 3 in case I don't make anything else to use up the 2 spare? or does it need such a large dish that 3 is not enough to cover?) it suggests that a huge dish is necessary. My usual Lemon meringue pie dish may be too small but perhaps this one feeds more hungry people!!
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R. Laidlow - 09/06/2010 - 1:15pm
A most delicious sweet
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