Pile-it-high Orange and Rhubarb Meringue Pie
The flavour of orange zest does something quite magical to the flavour of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring.
|For the meringue|
|3 large egg whites (minimum)|
|6 oz (175 g) golden caster sugar|
|For the pastry|
|1½ oz (40 g) softened butter, cut into smallish lumps|
|1½ oz (40 g) softened pure lard, cut into smallish lumps|
|6 oz (175 g) plain flour, plus a little extra for rolling out|
|For the filling|
|1 lb 8 oz (700 g) rhubarb|
|grated zest and juice of 3 oranges|
|3 oz (75 g) golden caster sugar|
|3 large egg yolks|
|3 tablespoons cornflour|
|Pre-heat the oven to gas mark 5, 375°F (190°C), and pre-heat the baking sheet as well.|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 23 cm tart tin, 3 cm deep, lightly greased, and a solid baking sheet.|
This recipe first appeared in The Delia Collection: Puddings.
Begin by making the pastry: rub the fats into the flour and add enough cold water to make a smooth dough that leaves the bowl clean. Then wrap it in a polythene bag and leave it in the fridge for 30 minutes to rest and become more elastic.
Meanwhile, wash and trim the rhubarb and cut it into chunks, place in a shallow baking dish and sprinkle in the grated orange zest, followed by the sugar.
Next, prick the base all over with a fork and use some of the egg yolks to paint all over the base and sides to provide a seal. Put the tin on the pre-heated baking sheet on a high shelf in the oven and place the rhubarb on the lowest shelf.
The pastry should take about 20-25 minutes to brown and crisp, and the rhubarb about 25-30 minutes to become soft. Then remove them from the oven.
Whisk over the heat with a small balloon whisk till it becomes very thick indeed, then remove it from the heat.
Next, beat the sugar in,1 tablespoon at a time, whisking well after each addition. Pour the rhubarb mixture into the pastry shell, then spoon the meringue mixture over, making sure that it covers the edges of the pastry with no gaps.
Then just pile it on, 'normal', high or very high.
Remove it from the oven and leave for about 2 hours before serving.
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In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
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