Rhubarb Meringue Pie

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • Unbaked Pie Pastry, 1-crust
  • 4 cups 1-inch pieces of rhubarb
  • cups sugar
  • ¼ teaspoon salt
  • 5 tablespoons water
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 5 eggs, separated


  1. Preheat oven to hot (450°F.).

  2. Roll out the pastry and fit it into a nine-inch pie plate without stretching it. Trim the edge with scissors, leaving about one inch of pastry hanging over edge. Fold one-half inch of the pastry under and make a standing rim. Flute it with the fingers. Bake on lower shelf of oven for about fifteen minutes, until brown. Cool.

  3. Reduce oven heat to moderate (325°F.).

  4. Mix the rhubarb, one cup of the sugar, the salt and two tablespoons water. Bring to a boil over low heat.

  5. Mix the cornstarch with the remaining three tablespoons water. Add to rhubarb and cook, stirring, until thickened. Add the lemon juice.

  6. Beat the egg yolks slightly. Add a little of the rhubarb mixture to the egg yolks and return all to the rhubarb in the saucepan. Cook over very low heat, stirring, until thick. Cool.

  7. Beat the egg whites until stiff. Fold slightly less than half into the cool rhubarb mixture. Turn rhubarb into the cooled piecrust.

  8. Gradually add the remaining one-quarter cup of sugar to the remaining egg whites and beat until meringue stands in sharp peaks.

  9. Spread the meringue over filling to touch the crust at all points to prevent shrinkage. Bake for about fifteen minutes, until lightly browned.

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