Why Make This Recipe
Buttery Rhubarb Lemon Pie combines the tartness of rhubarb with the refreshing taste of lemon. This pie is not only delicious but also easy to make. It’s perfect for any occasion, from family gatherings to cozy dinners at home. The buttery crust holds a sweet and tangy filling that will please everyone at the table. Plus, it’s a great way to enjoy rhubarb when it’s in season!
How to Make Buttery Rhubarb Lemon Pie
Ingredients
- 1 1/2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 pie crust (store-bought or homemade)
- 2 tablespoons butter, cut into small pieces
Directions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the chopped rhubarb, granulated sugar, flour, and salt.
- In another bowl, whisk together the eggs, lemon juice, and lemon zest.
- Pour the egg mixture over the rhubarb mixture and stir until combined.
- Pour the filling into the prepared pie crust and dot with butter.
- Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Allow to cool before serving. Enjoy your Buttery Rhubarb Lemon Pie!
How to Serve Buttery Rhubarb Lemon Pie
Serve Buttery Rhubarb Lemon Pie slightly warm or at room temperature. It is delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. Garnish with lemon slices or fresh berries for an extra touch.
How to Store Buttery Rhubarb Lemon Pie
Keep any leftover pie in the refrigerator. Cover it with plastic wrap or aluminum foil to help it stay fresh. The pie will last for about 3-4 days in the fridge. If you want to store it longer, you can freeze it for up to 2 months. Just make sure to wrap it well before placing it in the freezer.
Tips to Make Buttery Rhubarb Lemon Pie
- Make sure to chop the rhubarb into small, even pieces to ensure even cooking.
- Adjust the sugar according to your taste. If you prefer a sweeter pie, you can add a bit more sugar.
- Use fresh lemon juice for the best flavor; bottled lemon juice may not taste as good.
- For a crisper crust, blind bake the crust for about 10 minutes before filling it.
Variation
You can add other fruits, like strawberries or blueberries, to the filling for a mixed fruit pie. This adds a different flavor and makes the pie even more colorful.
FAQs
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb. Just make sure to thaw it and drain any excess moisture before using it in the pie.
What if I don’t have fresh lemons?
If you don’t have fresh lemons, you can use bottled lemon juice as a substitute. However, fresh juice gives a better flavor.
Can I make the pie crust from scratch?
Absolutely! Making a homemade pie crust can add extra flavor and texture to the pie. Just follow your favorite pie crust recipe or use a simple mixture of flour, butter, and water.
Buttery Rhubarb Lemon Pie
Ingredients
Pie Filling
- 1 1/2 cups rhubarb, chopped Chop into small, even pieces for even cooking.
- 1 cup granulated sugar Adjust according to taste.
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup fresh lemon juice Use fresh juice for the best flavor.
- 1 tablespoon lemon zest
- 1 pie crust (store-bought or homemade) For a crisper crust, blind bake for 10 minutes before filling.
- 2 tablespoons butter, cut into small pieces
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the chopped rhubarb, granulated sugar, flour, and salt.
- In another bowl, whisk together the eggs, lemon juice, and lemon zest.
- Pour the egg mixture over the rhubarb mixture and stir until combined.
- Pour the filling into the prepared pie crust and dot with butter.
Baking
- Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Allow to cool before serving.