Rhubarb Meringue Pie


I’m a big fan of desserts. I could eat dessert all day, after every meal. Last week, I made this recipe for a delicious rhubarb meringue pie. It was not the easiest and quickest recipe to follow, but after two days, it was a success.


I used the pate brisse piecrust recipe instead of the pate sucree


I froze the other pie shell for future use.




I don’t own any pie weights, but read up online that I could use dry rice or beans.



I labelled my egg whites so that no one else would accidentally drink it from the fridge.


This recipe is truly impressive, but a lot of work does go into making this wonderful dessert. It pairs well with a cold glass of milk or sparkling water. You can also add a scoop of ice cream next to your pie slice! Bon appetite!


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