John Myers
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Lemon Rhubarb Pie
The perfect lemon rhubarb pie recipe with a picture and simple step-by-step instructions.
For the cake base:
- 4 Eggs
- 200 g Sugar
- 200 g Flour
- 2 tsp Baking powder
- 4 tbsp Oil
- 4 tbsp Water
For the lemon cream:
- 4 Egg yolk
- 100 g Sugar
- Lemon zest from one lemon
- 6 tbsp Lemon juice
- 5 sheet Gelatin
- 4 Protein
- 200 ml Cream
For the rhubarb jelly:
- 400 g Rhubarb
- 50 g Sugar
- 5 sheet Gelatin
- 100 ml Water
Otherwise:
- 150 ml Cream
- The cake base recipe is from Cindyan. Thanks for that 🙂
Cake base:
- Mix eggs, sugar, sifted flour, baking powder, oil and water and pour into a greased cake tin lined with breadcrumbs (diameter 26 cm). Bake at 180 degrees for 15-20 minutes.
- When the cake base has cooled down, cut straight at the top if necessary and then cut through once so that you have 2 bases. Place a cake ring around one of the bases.
Lemon cream:
- Beat the egg yolks with the sugar until frothy, add the lemon zest and lemon juice and continue beating.
- Soak the gelatine in a little water, dissolve the gelatine by heating. Stir 2 tablespoons of the egg yolk mixture into the gelatin, then stir all of the gelatin into the remaining egg yolk mixture.
- Beat the egg whites until stiff and whip the cream until stiff too. When the egg yolk begins to gel, fold in both.
- Spread the cream on the bottom cake base, place the second cake base on top and put the whole thing in the refrigerator.
Rhubarb jelly:
- Peel the rhubarb and cut into pieces. Bring the water with the sugar to the boil, add the rhubarb and simmer for a few minutes until the rhubarb disintegrates. Let cool down.
- Soak the gelatine in a little water, then dissolve while heating. Add 1 tablespoon of the rhubarb mixture to the gelatin, stir well. Then add all of the gelatin mass to the rest of the rhubarb mixture.
- When it starts to gel, spread it on top of the cake and put it back in the fridge.
Completion:
- Whip the cream until stiff. Carefully remove the cake from the cake ring. Spread the cream all around and decorate the top with cream tuffs if necessary.
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