Easy Rhubarb & Strawberry Meringue Pies
Why This Works The original requires: Making pastry from scratch (1 hour chilling, blind baking) Cooking down fresh fruit, straining, making a proper curd with egg yolks (another hour) Swiss meringue with precise temperatures This version keeps the flavour profile intact: tart rhubarb-strawberry against fluffy ginger-spiked meringue in crisp pastry. The cream cheese/jam combo gives you richness and fruit intensity without the curd-making process.
Source: Relaxed Recipes
Ingredients
- Make the filling
- Beat mascarpone with icing sugar and rhubarb powder until smooth and evenly pink
- Taste - it should be noticeably tart from the rhubarb. Add more powder if needed
- Spread into the pastry case . Refrigerate for at least 30 minutes
- Make the meringue
- Put egg whites and sugar in a heatproof bowl. Set over a pan of simmering water
- Remove from heat. Add cream of tartar. Beat with electric beaters on high for 5-
- Assemble and torch
- Pile or pipe meringue generously over the filling. Use the back of a spoon to cr
- Blowtorch until golden brown, keeping the flame moving
- Scatter with diced stem ginger if using. Serve within 2 hours