Side Pannel
Strawberry Rhubarb Meringue Pie Bars
Strawberry Rhubarb Meringue Pie Bars
- Recipe Submitted by maryjosh on 10/22/2018
Ingredients List
- For the Crust:
- 6 Tbsp butter
- 2 cups almond flour
- ⅓ cup granulated sugar substitute (I used Swerve)
- 1 Tbsp freshly grated lemon zest
- For the Filling:
- 1/2 cup chopped raw rhubarb
- 1 cup chopped raw strawberries
- 1/2 cup granulated sugar substitute (I used Swerve)
- 6 Tbsp unsalted butter
- 6 egg yolks
- 1 Tbsp Great Lakes Gelatin
- 1/4 tsp xanthan gum
- 2 Tbsp lemon juice
- For the meringue:
- 6 egg whites
- 1/3 cup granulated sugar substitute (I used Swerve)
- 1/4 cup strawberry puree (about 1/3 cup chopped, then pureed)
Directions
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 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.
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 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.
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.
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.
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 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.
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.
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