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 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 1/2 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.
My Keto Strawberry Rhubarb Meringue Pie Bar Adventure
Baking has always been my happy place, a quiet sanctuary where I can escape the daily grind and create something beautiful and delicious. Lately, I've been experimenting with keto-friendly recipes, embracing the challenge of finding low-carb alternatives to my favorite classic desserts. This Keto Strawberry Rhubarb Meringue Pie Bar recipe is a testament to that journey, a delightful fusion of tart and sweet that satisfies my sweet tooth without derailing my health goals. The process, while seemingly intricate, is incredibly rewarding, and the result is a pie bar that’s both visually stunning and incredibly tasty. The vibrant color of the strawberries and rhubarb against the creamy white meringue is simply irresistible. Each bite is a harmonious blend of textures – the crisp, slightly tangy lemon cookie crust giving way to the lusciously smooth filling and topped off with a light, airy meringue. It's the perfect balance of sweet and tart, making it an ideal dessert for any occasion.
The initial steps involved creating the crust, a simple yet delightful combination of almond flour, sweetener, and lemon zest. Pressing the dough into the pan was surprisingly therapeutic, a moment of calm before the whirlwind of meringue making. Baking the crust until lightly golden, then letting it cool, ensures a firm foundation for the fruity filling. Then came the filling, a magical concoction of pureed strawberries and rhubarb, melted butter, egg yolks, and a touch of lemon juice. The gentle simmering over low heat transformed the mixture into a creamy curd, the perfect complement to the tangy fruit. The addition of xanthan gum added a touch of thickening magic, ensuring a rich, velvety texture. The final touch, the meringue, was the most exhilarating part. Whipping the egg whites until stiff peaks formed was oddly satisfying, a testament to the power of patience and precision. The gentle folding of the strawberry puree into the meringue created a delicate pink swirl, adding to the dessert’s aesthetic appeal.
The baking process itself was a dance of precise timing and temperature adjustments. The meringue, with its ethereal lightness, required careful attention, ensuring it browned just enough to be appealing, yet remained soft and pillowy within. The anticipation while it baked was almost unbearable, each peek into the oven revealing the meringue’s gradual transformation. The final result was far beyond my expectations. The delicate balance of flavors and textures – the slightly tangy lemon crust, the sweet and tart filling, and the airy meringue – was simply divine. These pie bars were a triumph, not just in terms of taste but also in my ability to create something both delicious and healthy. They are a reminder that indulging your sweet tooth doesn't have to compromise your health goals. This keto journey has been an exploration of creativity and self-discovery in the kitchen, and this recipe truly represents the best of both worlds.
Tips and Variations:
- For a more intense strawberry flavor, consider using freeze-dried strawberries, which pack a stronger punch.
- Feel free to experiment with other berries in the filling, such as raspberries or blueberries.
- If you’re not a fan of rhubarb, you can substitute it with an equal amount of more strawberries or another berry.
- To add a touch of elegance, garnish the finished pie bars with fresh mint leaves or a dusting of powdered erythritol.
- For those less inclined towards baking, you can easily adjust this recipe to create individual meringue cookies, simply by baking the meringue on a parchment-lined baking sheet.
This recipe is a keeper, a testament to the fact that healthy eating can be both satisfying and delicious. These keto strawberry rhubarb meringue pie bars are an absolute delight, perfect for impressing guests or treating yourself to a guilt-free indulgence. The journey of creating them is as rewarding as the experience of enjoying them.
