Description
A delightful low-carb twist on classic strawberry-rhubarb pie, these meringue pie bars combine a crumbly almond and coconut flour crust with a tangy fruit filling and a fluffy, golden meringue topping. Perfect for those seeking a sweet treat that fits a low-carb lifestyle without sacrificing flavor or texture.
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 (separated)
- 1/4 teaspoon cream of tartar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix Dry Ingredients: In a bowl, combine almond flour, coconut flour, granulated erythritol, and salt to form the dry base for the crust.
- Add Butter: Pour in melted unsalted butter and mix thoroughly until the mixture becomes crumbly and holds together when pressed.
- Form Crust: Press the crumbly mixture evenly into a greased baking dish to form the pie bars’ base.
- Bake Crust: Bake the crust for 10-12 minutes, or until it turns lightly golden, then remove from oven.
- Cook Fruit Filling: In a saucepan over medium heat, combine chopped strawberries, rhubarb, and lemon juice. Cook until the fruit softens and melds into a juicy filling.
- Assemble Filling: Pour the warm strawberry-rhubarb mixture evenly over the baked crust.
- Prepare Meringue: In a clean bowl, beat the egg whites until soft peaks form. Add cream of tartar and continue beating until stiff peaks are achieved, creating a light and airy meringue.
- Top with Meringue: Spread the meringue gently and evenly over the fruit layer.
- Bake Bars: Return the assembled pie bars to the oven and bake for an additional 10 minutes or until the meringue topping is golden brown.
- Cool and Serve: Let the bars cool completely before slicing into 12 servings for best texture and flavor.
Notes
- Ensure all bowls and beaters used for whipping egg whites are completely clean and free of grease for perfect meringue peaks.
- Use fresh, firm rhubarb and ripe strawberries for the best flavor and texture.
- Allow bars to cool fully to let the filling set and prevent meringue from weeping.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- You can substitute erythritol with another granulated low-carb sweetener if preferred.
