A zesty British dessert that will be enjoyed by the whole family!
Preheat the oven to 190degrees C/375 degrees F/Gas 5
Roll out the pastry on a floured surface and use to line four 12cm greased flan tins.
Prick the base with a fork.
Use grease proof paper to line the pastry and fill with baking beans, bake blind for 10 minutes.
Remove from the oven, remove the baking beans and brush inside the pastry cases using one of the egg yolks. Return to the oven and bake for a further 15 minutes until golden brown.
For the filling, cut the rhubarb into 2cm chunks, put the rhubarb, 7 tbsp of the sugar and the lemon juice and zest into a pan.
Cover and cook on a low heat until the fruit is softened, mash the fruit with a fork.
Mix the cornflour and water in a bowl until it forms a smooth paste. Stir into the rhubarb, bring to the boil, and stir until thick.
Take off the heat and stir in the remaining 2 egg yolks.
Use a ladle to pour the filling into the pastry cases.
Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition.
Pipe the meringue in over the fruit filling. Bake for about 20 minutes or until the meringue is golden brown.
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