- 300g/10½oz sweet shortcrust pastry
- flour, for dusting
- butter, for greasing
- 3 free-range eggs, separated
- 700g/1lb 9oz rhubarb, cut into 2cm/¾in chunks
- 260g/9¼oz caster sugar
- 1 lemon, juice and zest
- 5 tbsp cornflour
- 4 tbsp water
- Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes.
- Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown.
- Place the rhubarb, seven tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork.
- Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases.
- Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition.
- Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown.