Brilliant BAKES
Rhubarb meringue pie
The ideal dessert, this pretty-in-pink meringue can be made a day ahead with minimal fuss.
Serves 12 • Ready in 55 mins, plus chilling
for the pastry:
300g plain flour
100g icing sugar
zest of 1 orange
175g unsalted butter, plus extra for greasing
2 large egg yolks
2tbsp orange juice
for the rhubarb filling:
450ml apple and rhubarb juice (we used Cawston Press)
80g cornflour
180g caster sugar
120g butter, cubed
4 large egg yolks
1tsp natural pink food colouring
for the Italian meringue topping:
4 large egg whites
220g caster sugar
you will need:
25cm flan tin – ours is 3cm deep; baking parchment and baking beans; digital thermometer; blowtorch, optional
1 For the pastry, sift the flour and icing sugar together, then mix through the orange zest. Pulse in a food processor with the butter until it looks like breadcrumbs.
2 Mix the egg yolks with the orange juice. Briefly pulse with the flour mixture until it starts to come together. Press until the dough forms, flatten into a disc and wrap in cling film to chill for 30 mins.
3 Grease the flan tin generously with butter. Roll the dough out to a circle that’s roughly 5mm thick and large enough to hang over the edge of the tin. Carefully transfer to the tin and press into the sides. Chill in the fridge for 30 mins.
Heat the oven to 180C/Gas 4. Prick the base of
