Keto Strawberry Rhubarb Meringue Pie Bars
Enjoy this low carb and gluten-free dessert recipe guilt-free! These Strawberry Rhubarb Meringue Pie Bars feature a lemon cookie crust, a pleasantly tangy filling, and an ethereal meringue top. Bliss.
Enjoy this low carb and gluten-free dessert recipe guilt-free! These Strawberry Rhubarb Meringue Pie Bars feature a lemon cookie crust, a pleasantly tangy filling, and an ethereal meringue top. Bliss.
- 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)
- â…“ cup granulated sugar substitute (i used swerve)
- 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 bar (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 1/2 tsp beet crystals or 1 scant drop of food coloring if desired.
- Spread 1/2 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 3/4 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.
Using standard grain-free flours without accounting for their lack of gluten structural integrity frequently results in a crumbly crust that refuses to hold its shape when sliced. Almond flour contains high fat and zero gluten, meaning it lacks the elastic network required to bind baked goods together without help. Pressing the almond meal dough halfway up the sides of an eight-by-eight-inch square pan creates a secure retaining wall that prevents the liquid fruit curd from leaking into the edges during the initial ten-minute bake at 350 degrees Fahrenheit. Lining the baking vessel with parchment paper beforehand allows the entire cooled block to be lifted out cleanly, yielding sharp, uniform two-inch squares.
Gelatin and xanthan gum must be whisked into the hot fruit curd off the heat source to build a stable matrix capable of supporting the whipped egg whites. Without these hydrocolloids, the high water content in fresh strawberries and tart rhubarb would break down the custard and cause it to weep. Egg whites whipped with a sugar substitute require constant visual monitoring until stiff peaks form and the surface looks glossy rather than foamy, signaling that enough air has been incorporated to maintain structural integrity during the final ten-minute bake at 325 degrees Fahrenheit.
Chilling the completed bars in the refrigerator for a minimum of two hours allows the gelatin to set fully, transforming a soft custard into a sliceable pastry.
