Ingredients: |
Ingredients: 1 9-inch pastry shell, baked and cooled
2tbsp. butter
2 cups diced fresh rhubarb
11/4 cups sugar
2 ounces (1/2 stick) butter, cut in small pieces
5 egg yolks
1/2 cup fresh lemon juice
2 tsp. grated lemon peel
1 tsp. unflavored gelatin
2 tbsp cold water
1 cup heavy cream
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Directions: |
Directions:Method: Melt butter in a saucepan over moderate heat; add rhubarb and 3/4 cup sugar. Cover and cook for 10 minutes, shaking pan occasionally. When rhubarb is tender, transfer pieces to a fine sieve, then set sieve over the saucepan to allow rhubard to drain and cool completely. Meanwhile, prepare lemon-cream. Combine in a saucepan, cut up butter, remaining 1/2 cup sugar, egg yolks and lemon juice. Cook over gentle heat, stirring constantly, until mixture thickens. Do not boil or mixture will curdle. Stir in lemon peel. Set aside to cool. Soften gelatin in the cold water, then set the container in boiling water and cook, stirring, until gelatin dissolves Set aside to cool. Whip heavy cream until begins to thicken; add cooled but still fluid gelatin. continue to ship cream until it forms soft peaks. Fold half of the whipped cream into the cooled lemon custard, then gently fold the lemon mixture into the remaining whipped cream. Spoon lemon cream into prepared pastry shell and and chill until cream is firm. Remove rhubarb from pan and bring the juice to a rolling boil. Cook briskly until juice reduces to1/2 cup. Cool to room temperature. Spread reserved rhubarb over lemon cream, then slowly drizzle cooled rhubarb syrup over top. Chill until ready to serve. |
This recipe for Rhubard and Lemon-Cream Pie is from