Low Carb Strawberry Rhubarb Meringue Pie Bars
Try this Low Carb Strawberry Rhubarb Meringue Pie Bars recipe, or contribute your own.
Try this Low Carb Strawberry Rhubarb Meringue Pie Bars recipe, or contribute your own.
- 2 tbsp lemon juice
- 6 egg yolks
- 2 cups almond flour
- 6 egg whites
- 6 tbsp butter
- 1/4 tsp xanthan gum
- 6 tbsp unsalted butter
- 1 tbsp freshly grated lemon zest
- 1/2 cup granulated sugar substitute (i used swerve)
- 1/3 cup granulated sugar substitute (i used swerve)
- 1/2 cup chopped raw rhubarb
- 1 cup chopped raw strawberries
- 1 tbsp great lakes gelatin
- 1/4 cup strawberry puree (about 1/3 cup chopped then pureed)
- Carbohydrate 2.95542125023405 g
- Cholesterol 101.554921879905 mg
- Fat 16.1573142206006 g
- Fiber 1.43807497764433 g
- Protein 4.94873328127964 g
- Saturated Fat 6.515786063672 g
- Serving Size 1 1 bars and 16 cookie (42g)
- Sodium 54.9603437631688 mg
- Sugar 1.51734627258973 g
- Trans Fat 1.01317021887955 g
- Calories 170 calories
Step-by-step
- Melt the butter in the microwave or a small saucepan. Add the almond flour, sweetener, and lemon zest, stirring until fully combined. Press the dough evenly along the bottom and ½ inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed bars. Bake at 350 degrees (F) for 10 minutes. Remove and cool while you make the filling.
- Puree the strawberries, rhubarb, and sweetener together in a magic bullet or small blender. Melt the butter in a small saucepan on low heat. Remove from heat and whisk in pureed fruit and sweetener mixture. Whisk in the egg yolks and return to the stove over low heat. Whisk continually until the curd starts to thicken. Remove from the heat and whisk in the the lemon juice, xanthan gum, and gelatin until dissolved and smooth. If using beet crystals or food coloring, add now (1 tsp beet crystals or 1 drop of food coloring) and whisk until desired color is achieved.
- Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. Bake in a preheated 350 degree (F) oven for 20 minutes. Remove. Reduce oven heat to 325 degrees (F) while you make the meringue.
- Combine the egg whites and sweetener in a large bowl. Whisk until soft peaks form and the mixture is shiny and stiff enough to hold it's shape. Carefully fold in the strawberry puree. To boost the color add ½ tsp beet crystals or 1 scant drop of food coloring if desired.
- Spread ½ the meringue mixture over the strawberry rhubarb curd layer (after the 20 minutes of baking), all the way to the edges of the pan or parchment paper. The meringue layer should be about ¾ of an inch thick across the top.
- Bake the meringue topped bars in a 325 degree (F) oven for 10 minutes. Turn off the oven and leave the bars in for an additional five minutes. Remove and cool until the pan can be handled. Refrigerate bars for at least 2 hours or overnight before removing from the pan and cutting into 16 two inch by two inch squares. Store refrigerated for up to 5 days. Freezing is not recommended.
- Drop or pipe spoonfuls of the remaining meringue mixture onto a parchment lined cookie sheet. Bake at 300 degrees for 15 minutes. Remove and cool slightly before eating. Store in an airtight container for up to three days.
Operating on a strict equipment budget means making every single pan and appliance pull double duty without requiring specialized culinary gear. Standardizing this tart-and-sweet bake requires careful attention to thermal thresholds, as balancing a wet fruit curd with a stable egg white foam leaves zero room for guesswork. Almond flour lacks gluten structure, demanding precise handling to prevent crumbly crust failures. Maximizing structural integrity relies entirely on specific preparation choices:
- Line the 8x8 inch square pan completely with parchment paper or foil before pressing in the dough, allowing the chilled bars to lift out cleanly without shattering the crust.
- Whisk the egg yolks and fruit puree over low heat continuously until the curd visibly thickens, preventing scrambled eggs from forming in the pan.
- Whip the egg whites and sweetener until stiff peaks hold their shape before folding in extra puree for color and flavor.
- Reduce the oven heat from 350 degrees Fahrenheit down to 325 degrees Fahrenheit for the meringue phase to avoid scorching the delicate proteins.
Swapping granulated sugar substitutes like erythritol for traditional cane sugar alters browning behavior, meaning visual cues must replace standard cooking times. Chilling the finished bars for at least two hours sets the gelatin and xanthan gum matrix properly for slicing.
