St-RHU-berry Lemon Meringue Tart

My sister mentioned that strawberry-rhubarb pie was her favorite kind of pie but I’ve never tried it so naturally I had to eat some…I couldn’t find any fresh rhubarb for the longest time (canned? eww) but I finally found some and here we are!


'Strhuberry' Lemon Meringue Tart

  • Servings: 8
  • Print



  • 1/2 cup all-purpose flour
  • 1/4 cup pastry flour
  • 1/4 cup ground almonds (just grind some blanched almonds in the food processor)
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 2 tablespoons cold water


  • 1 egg, lightly beaten
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 2 cups chopped rhubarb
  • 1 1/2 cups sliced fresh strawberries


  • 3 egg whites
  • 1/4 teaspoon lemon extract
  • 6 tablespoons sugar


  1. Preheat your oven to 375°F.
  2. In a food processor, combine the all-purpose flour, pastry flour, ground almonds, salt, cold butter and cold water. Pulse about 10 times until it resembles coarse crumbs.
  3. Turn the processor on low and stream in the cold water until the dough starts to form a ball.
  4. Dump out onto parchment paper that is lightly floured. Place another sheet on top. Roll into a 10-inch disc. Roll from the center outward and keep turning the dough to get an even disc.
  5. Refrigerate for about 15 minutes then drape the dough over a 9-in tart pan with a removable bottom. Gently press the dough into the sides. Place in the refrigerator.
  6. Combine all “Filling” ingredients in a mixing bowl. Mix until everything is incorporated. Spread evenly in the tart shell.
  7. Bake for 45-50 minutes. Remove from oven and allow to cool.
  8. Beat the egg whites until soft peaks form. Add the lemon. Slowly add the sugar a tablespoon at a time. Whip until hard peaks form. Spread or pipe the meringue over the top of the tart. Bake for 10-15 minutes at 350°F until sufficiently browned on the top. Allow to cool then chill in fridge for an hour or two. Enjoy!

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