Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the chopped rhubarb, 1 cup of sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the rhubarb is soft and the mixture has thickened, about 10 minutes. Remove from heat and let cool.
3. In a separate large bowl, whisk together the remaining 1 cup of sugar, melted butter, beaten eggs, lemon juice, and lemon zest until well combined and smooth.
4. Pour the lemon curd mixture into the pre-baked pie crust, spreading it evenly.
5. Carefully spoon the cooled rhubarb mixture over the lemon curd, ensuring an even distribution.
6. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown. You can check for doneness by gently shaking the pie; the filling should not jiggle.
7. Remove from the oven and let cool at room temperature for at least 1 hour. For the best flavor, refrigerate for a couple of hours before serving.
8. Serve chilled or at room temperature. Garnish with whipped cream or a dollop of crème fraîche for an extra touch.