Rhubarb Lemon Pie combines the tangy zest of lemon with the tart sweetness of rhubarb in a smooth, creamy filling layered into a pie shell. This dessert reflects the ingenuity of using seasonal produce, rhubarb being a spring favorite, paired with nostalgic ingredients like whipped cream and gelatin. It’s beloved for its light texture, refreshing flavor, and the vibrant contrast between tart and sweet, making it a perfect finish for spring and summer meals.
Ingredients
- 3 oz lemon gelatin
- ¾ cup hot water
- ¾ cup sugar
- 1 lemon (Juice and zest)
- 1 cup whipped cream (or whipped topping)
- 2 cups rhubarb (cooked & sweetened )
- 1 9-inch pie shell (baked )
Instructions
Step 1: Dissolve Gelatin
- In a medium bowl, dissolve the lemon gelatin in 3/4 cup of hot water.
Step 2: Add Sweeteners
- Stir in 3/4 cup of sugar and mix until fully dissolved.
Step 3: Add Lemon
- Add the juice and zest of one lemon. Let the mixture cool until slightly thickened.
Step 4: Combine Ingredients
- Fold in 1 cup of whipped cream and 2 cups of cooked, sweetened rhubarb.
Step 5: Assemble Pie
- Pour the mixture into a pre-baked 9-inch pie shell.
Step 6: Chill to Set
- Refrigerate the pie for 2–4 hours or until firm.
Tips
- Substitute strawberry gelatin for a berry twist.
- Use fresh whipped cream for a lighter texture.
- Add a meringue topping for a classic finish.
- Use store-bought rhubarb compote for convenience.
- Add chopped strawberries for extra sweetness.
Nutrition
Calories: 239kcalCarbohydrates: 42gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 139mgPotassium: 139mgFiber: 1gSugar: 29gVitamin A: 86IUVitamin C: 10mgCalcium: 42mgIron: 1mg
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