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 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 its 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 ½ 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.
Low Carb Strawberry Rhubarb Meringue Pie Bars: A Delightful Treat
As a busy professional woman, time is my most precious commodity. Finding quick, delicious, and healthy recipes is essential. This Low Carb Strawberry Rhubarb Meringue Pie Bars recipe has become a staple in my kitchen, perfect for satisfying my sweet cravings without derailing my healthy eating goals. The combination of tart rhubarb and sweet strawberries is simply divine, and the meringue topping adds a delightful lightness and airy texture. I love that I can whip these up relatively quickly, and they're always a huge hit with colleagues and friends – and let’s face it, sometimes even a small indulgence is just what’s needed during a long workday!
The beauty of this recipe lies in its versatility. The ingredients are readily available at most grocery stores, and the process is surprisingly straightforward. Even on a busy weeknight, I can prepare these bars with ease. I often double the recipe and freeze half of the bars for future use. This is a great strategy for busy days when I need a quick, healthy dessert without all the fuss.
One of my favorite aspects of this recipe is its adaptability. I've experimented with different sweeteners, and found that the results consistently deliver a wonderful balance of flavors. For those who prefer a richer flavor profile, you can add a touch of almond extract to the meringue. Likewise, if you are looking for a slightly tangier taste, a squeeze of extra lemon juice can do the trick.
The presentation of these pie bars is just as important to me as the flavor. The beautiful pink color from the strawberries, combined with the crisp, white meringue, makes these bars an absolute eye-catcher. They are perfect for elegant gatherings, or even a simple treat for yourself after a long day. I highly recommend investing in a good quality baking pan to make the finished product even more visually appealing, and using parchment paper makes removing the finished bars easy and effortless, maintaining their beautiful shape.
In summary, the Low Carb Strawberry Rhubarb Meringue Pie Bars are a testament to the fact that healthy eating doesn't have to mean sacrificing flavor or enjoyment. These bars combine the perfect balance of sweet and tart flavors, and their elegant presentation makes them ideal for any occasion. Whether you are a busy professional like myself, or just appreciate a delightful low-carb dessert, I highly recommend giving this recipe a try.
Beyond the Recipe: While this recipe is fantastic on its own, it also opens up a world of culinary exploration. Try different combinations of fruits—imagine blueberry and lemon, or even raspberry and blackberry. Experiment with different nuts in the crust for unique flavor profiles. The possibilities are endless!
The low-carb aspect of this recipe is particularly appealing to those following specific dietary plans or focusing on weight management. The use of almond flour adds a healthy dose of fiber and nutrients, while the meringue provides a delightfully light and airy topping. This isn’t just a dessert; it’s a mindful treat that satisfies your sweet tooth without the guilt. I encourage you to explore these flavor combinations and share your own creative variations, making this delightful recipe uniquely your own.
Tips for Success: For the perfect meringue, make sure your egg whites are at room temperature and your bowl is completely clean and grease-free. This will ensure that your meringue whips up beautifully. Also, don’t overbake the bars, as this can lead to a dry meringue. And finally, remember to refrigerate the bars for at least two hours before serving to allow the flavors to meld and the meringue to set. This step is critical to achieving the optimal texture and taste. Enjoy!
