Description
Rhubarb Meringue Pie combines the tangy, fibrous bite of fresh rhubarb with a fluffy, sweet meringue topping for a perfectly balanced dessert. This classic pie features a buttery, flaky crust, a thickened tart filling brightened with lemon juice, and golden brown meringue peaks that add an airy texture and stunning presentation. Ideal for family gatherings or comforting treats, this pie is adaptable for various dietary needs and seasons, delivering joy in every flavorful slice.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (buttery and flaky)
Rhubarb Filling
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup sugar
- 2 tablespoons cornstarch or flour
- 1 tablespoon lemon juice
- Pinch of salt
Meringue Topping
- 4 large egg whites, room temperature
- 1 cup sugar, gradually added
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pie Crust: Roll out your favorite 9-inch pie crust into a pie dish. Chill the crust in the refrigerator for 15 minutes to prevent shrinking. Line with parchment paper, fill with pie weights or dried beans, and blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake an additional 5 minutes until lightly golden.
- Make the Rhubarb Filling: Combine chopped rhubarb, sugar, cornstarch (or flour), lemon juice, and a pinch of salt in a saucepan. Cook over medium heat, stirring frequently until the mixture thickens and rhubarb softens but retains some texture. Remove from heat and let cool slightly.
- Whip the Meringue: Beat egg whites in a clean, grease-free bowl until foamy. Gradually add sugar while continuing to whip until stiff, glossy peaks form. Beat in vanilla extract and a pinch of salt for enhanced flavor and stability.
- Top and Bake: Pour the cooled rhubarb filling into the baked pie crust. Spread the meringue evenly over the filling, sealing the edges to the crust to prevent shrinking. Use a spoon or spatula to create soft peaks on the meringue surface. Bake at 325°F (160°C) for 20–25 minutes until the meringue is golden and slightly crisp.
- Cool and Serve: Allow the pie to cool completely on a wire rack to set the filling and stabilize the meringue. Serve at room temperature or slightly chilled for best texture.
Notes
- Use room temperature eggs for faster whipping and better volume.
- Seal the meringue edges firmly against the pie crust to prevent shrinking and weeping.
- Cook the rhubarb filling slowly with constant stirring to avoid lumps and ensure smooth thickening.
- Avoid overbaking the pie; remove it once the meringue is golden to maintain a soft interior.
- Chilling the pie before serving helps it set completely and makes slicing easier.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg