RHUBARB MERINGUE PIE

INGREDIENTS

300g plain flour
100g icing sugar, sifted
150g cold butter, diced
2 egg yolks
1-2 tbsp water

For the filling:

450g rhubarb, roughly chopped
100g golden caster sugar
zest 1 lemon plus 1 tbsp juice
3 tbsp cornflour mixed with 3 tbsp water
2 egg yolks

For the meringue:

4 egg whites
200g white caster sugar

METHOD

1. Combine the flour and icing sugar, add the butter and rub together until it resembles fine breadcrumbs. Add the egg yolks and bring together to form a smooth dough, adding 1-2 tbsp cold water if needed. Wrap in cling film and chill for 30 minutes.

2. Preheat the oven to 190°C/170°C fan assisted/ Gas 5 and lightly oil a 23cm loose-bottomed, fluted tart tin. Roll the pastry out to a circle large enough to line the tin. Trim and chill for 30 minutes. Line with parchment, fill with baking beans and bake for 10 minutes. Remove the parchment and beans and bake for a further 5-8 minutes until crisp.

3. Meanwhile, to make the filling, place the rhubarb in a pan with the sugar and lemon zest and juice and slowly bring to the boil. Simmer for 8 minutes until softened. Stir in the cornflour mix and gently simmer for 2 minutes until thickened. Cool for 10 minutes before beating in the egg yolks.

4. To make the meringue, beat the egg whites with an electric whisk until soft peaks form. Gradually add the sugar, a spoonful at a time, whisking in between each addition until smooth, firm and glossy.

5. To assemble, spoon the rhubarb into the pastry case and top with the meringue. Bake for 20 minutes until golden. Allow to cool a little before slicing and serving.