Ingredients (for rhubarb juice)
- 1 lb. rhubarb
- 1 qt. water
- Juice from 1 lemon
- Cut rhubarb in 1 inch pieces. Cook until soft. Strain. Add lemon juice. Let cool.
Pie filling:
Ingredients:
- 2 cups rhubarb juice
- 1 3/4 cups sugar
- 1/4 cup cornstarch
- Coarse salt
- 3 large egg yolks (for pie filling)
- plus 4 large egg whites (for meringue)
- 2 T. unsalted butter
Directions:
- Preheat oven to 375 degrees. Roll out pie crust to 1/8" thickness on a lightly floured surface. Fit dough into a 9" pie dish; trim to 1", fold under, and crimp edges. Refrigerate for 30 minutes. Prick inside of pie shell all over with a fork; line with parchment. Fill with pie weights or dried beans. Bake until edges are golden and set, 20 to 25 minutes. Remove weights and parchment. Bake until bottom is dry and light gold, 5 to 10 minutes more. Let cool.
- Juice rhubarb. (You'll need 2 1/4 cups juice; add water if needed) Whisk in juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.
- Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking until thick, about 1 minute. Whisk in butter. Strain through a fine sieve into pie shell. Refrigerate until set, at least 4 hours or overnight.
- Preheat broiler with rack about 8 inches from heat source. Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (10 degrees), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 304 to 40 seconds.
- Refrigerate.
