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Rhubarb Meringue Pie




Source of Recipe


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List of Ingredients




3 c. diced rhubarb
1 c. + 1/4 c. sugar
1/4 tsp. salt
2 tbsp. + 3 tbsp. cold water
1 1/2 tbsp. cornstarch
1 tbsp. lemon juice
4 slightly beaten egg yolks
2 + 2 egg whites, seperated
1 9" pie shell

Recipe



Combine rhubarb, 1 c. sugar, salt and 2 tbsp. water in a saucepan. Bring to boil over low heat.
Dissolve cornstarch in 3 tbsp. cold water and add to the rhubarb mixture. Cook, stirring constantly, until clear and thick.
Add lemon juice and egg yolks. Remove from heat.
Beat 2 egg whites until stiff but not dry. Fold into the rhubarb mixture and pour into pie shell.
Beat remaining 2 egg whites until soft peaks form. Gradually add the remaining 1/4 c. sugar and beat well.
Spoon meringue over the rhubarb mixture.
Bake at 350 for about 15 minutes or until meringue is lightly brown.