Rhubarb and Lemon Curd

This delightful dessert combines the tartness of rhubarb with the tangy sweetness of lemon curd.

Ingredients - Serves 8

Preheat the oven to 350°F.
In a saucepan, combine the rhubarb, 1 cup of sugar, lemon juice, and lemon zest. Cook over medium heat until the rhubarb is soft and the mixture has thickened, about 10 minutes. Remove from heat and let cool.
In a separate bowl, whisk together the eggs, melted butter, 1 cup of sugar, lemon juice, and lemon zest until well combined.
Pour the lemon curd mixture into a prepared pie crust.
Spoon the cooled rhubarb mixture over the lemon curd.
Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.
Remove from the oven and let cool before serving.
Serve chilled or at room temperature.