Description
These Low Carb Strawberry-Rhubarb Meringue Pie Bars offer a deliciously tangy and sweet dessert option that fits perfectly into a low-carb lifestyle. Featuring a buttery almond and coconut flour crust, a tender strawberry-rhubarb filling, and a fluffy, golden meringue topping, these bars provide the perfect balance of flavors and textures with fewer carbs than traditional pies.
Ingredients
Scale
Crust
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
Filling
- 2 cups strawberries, chopped
- 2 cups rhubarb, chopped
- 1 tablespoon lemon juice
Meringue Topping
- 2 eggs (for egg whites)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust and topping.
- Prepare the crust mixture: In a bowl, combine almond flour, coconut flour, erythritol, and salt. Stir well to mix evenly.
- Add the butter: Pour melted unsalted butter into the dry ingredients and mix until the mixture turns crumbly and holds together when pressed.
- Form the crust: Press the crumbly mixture firmly and evenly into the bottom of a greased baking dish to form the pie bar base.
- Bake the crust: Place the baking dish in the oven and bake for 10-12 minutes, until the crust becomes lightly golden and set.
- Cook the fruit filling: While the crust bakes, combine chopped strawberries, rhubarb, and lemon juice in a saucepan. Cook over medium heat until the fruit is tender and slightly thickened, about 8-10 minutes.
- Assemble the filling: Pour the cooked fruit mixture evenly over the baked crust.
- Make the meringue: In a clean bowl, beat the egg whites until soft peaks form. Add cream of tartar and continue beating until stiff peaks develop, creating a glossy, stable meringue.
- Top and bake: Spread the meringue evenly over the fruit filling, ensuring it touches the edges to prevent shrinking. Return to the oven and bake for an additional 10 minutes until the meringue turns a light golden color.
- Cool and serve: Allow the pie bars to cool completely before slicing into 12 bars to ensure clean cuts and the perfect set texture.
Notes
- Use fresh or frozen strawberries and rhubarb; if using frozen, thaw and drain excess liquid.
- Ensure the bowl and beaters are completely clean and free of grease to get stiff egg whites for the meringue.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
- This recipe is naturally gluten-free and ideal for low-carb dietary needs.
- You can substitute erythritol with another granulated low-carb sweetener if preferred.
