Low Carb Strawberry Rhubarb Meringue Pie Bars

Low Carb Strawberry Rhubarb Meringue Pie Bars might be a good recipe to expand your hor d'oeuvre recipe box. This recipe serves 16 and costs 76 cents per serving. One portion of this dish contains about 6g of protein, 17g of fat, and a total of 230 calories. 42 people found this recipe to be scrumptious and satisfying. It can be enjoyed any time, but it is especially good for Mother's Day. It is brought to you by I Breathe Im Hungry. It is a good option if you're following a gluten free and fodmap friendly diet. If you have unsalted butter, butter, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 12%. Try Strawberry Rhubarb Crumb Bars (Low Carb and Gluten-Free), Strawberry Rhubarb Custard Pie (Low Carb and Gluten Free), and Strawberry-Rhubarb Meringue Pie for similar recipes.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions For the crust: 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 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. For 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. For 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 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. For the cookies: 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.

 

Step by step:

For the crust

1. Melt the butter in the microwave or a small saucepan.

2. Add the almond flour, sweetener, and lemon zest, stirring until fully combined.

3. Press the dough evenly along the bottom and 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.

4. Bake at 350 degrees (F) for 10 minutes.

5. Remove and cool while you make the filling.

For the filling

1. Puree the strawberries, rhubarb, and sweetener together in a magic bullet or small blender.

2. Melt the butter in a small saucepan on low heat.

3. Remove from heat and whisk in pureed fruit and sweetener mixture.

4. Whisk in the egg yolks and return to the stove over low heat.

5. Whisk continually until the curd starts to thicken.

6. 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.

7. Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan.

8. Bake in a preheated 350 degree (F) oven for 20 minutes.

9. Remove.

10. Reduce oven heat to 325 degrees (F) while you make the meringue.

For the meringue

1. Combine the egg whites and sweetener in a large bowl.

2. Whisk until soft peaks form and the mixture is shiny and stiff enough to hold its shape.

3. 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.

4. 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.

5. Bake the meringue topped bars in a 325 degree (F) oven for 10 minutes.

6. Turn off the oven and leave the bars in for an additional five minutes.

7. Remove and cool until the pan can be handled.

8. Refrigerate bars for at least 2 hours or overnight before removing from the pan and cutting into 16 two inch by two inch squares.

9. Store refrigerated for up to 5 days. Freezing is not recommended.

For the cookies

1. Drop or pipe spoonfuls of the remaining meringue mixture onto a parchment lined cookie sheet.

2. Bake at 300 degrees for 15 minutes.

3. Remove and cool slightly before eating.

4. Store in an airtight container for up to three days.

Nutrition Information:

covered percent of daily need