Keto Rhubarb Lemon Meringue Squares are a simple yet indulgent low-carb dessert that transforms the humble rhubarb into a luxurious treat. The base is a moist, lemon-infused cake layer, followed by a tangy-sweet rhubarb custard filling. Topping it off is a light and fluffy meringue, creating a perfect balance of flavors and textures.
INGREDIENTS
Bottom Layer
- 1 1/2 cups almond flour
- 1/4 cup sweetener
- 1/2 cup softened butter
Filling
- 4 cups sliced rhubarb
- 2 tbsp butter
- 1 cup sweetener
- Zest and juice of 2 lemons
- 3 egg yolks (reserve whites)
Topping
- 3 egg whites
- 1/4 cup sweetener
- 1/2 tsp cream of tartar
INSTRUCTIONS
- In a bowl, blend the almond flour, sweetener, and softened butter together.
- Press the mixture into the bottom of a 9×13 cake pan.
- Bake at 350°F for 10 minutes.
- While the crust is baking, in a saucepan, heat the rhubarb, lemon juice, lemon zest, and butter. Bring to a boil, then stir in the sweetener. Let it simmer until slightly thickened. Remove from heat and stir in the beaten egg yolks.
- Once the crust is ready, spoon the rhubarb mixture over the bottom layer.
- In a separate bowl, whip the egg whites with the cream of tartar and sweetener until stiff peaks form.
- Spread the meringue evenly over the rhubarb layer.
- Bake at 350°F for 15-20 minutes or until the meringue turns golden.
- Allow to cool before storing in the fridge.
Notes
For those using alternative sweeteners: The original recipe called for 1/4 cup of sugar in the bottom layer, 1 1/4 cups in the custard, and 1/3 cup in the meringue, but these amounts have been adjusted for a lower carb version.
