Lemon Meringue Squares
4.0g
Net Carbs
7.0g
Protein
11.9g
Fat
1.3g
Fiber
153
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 2/3 tablespoon Sour Cream (Cultured)
- 2 teaspoons Vanilla Extract
- 1/2 teaspoon Cream Of Tartar
- 2/3 cup Whole Grain Soy Flour
- 3 tablespoons Cream Cheese
- 5 tablespoons Sucralose Based Sweetener (Sugar Substitute)
- 2 large Egg Yolks
- 1/3 cup Lemon Juice
- 2 teaspoons Lemon Peel
- 1/4 cup, slivered Almonds
- 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 4 tablespoons Unsalted Butter Stick
- 1 large Egg (Whole)
- 4 large Egg Whites
Directions:
- Heat oven to 425°F. Lightly butter an 8-inch square baking pan. Line pan with parchment paper or foil, extending over sides by 2 inches; set aside. On a separate baking sheet - toast almonds for 4 minutes until lightly browned, remove from heat, cool, chop and set aside.
- For the crust: In a small mixing bowl, combine soy flour, baking powder, 3 tablespoons softened butter, cream cheese and sour cream. With an electric mixer on low, beat just until combined. Form into a ball, then press into a 4-inch disc. Wrap well in plastic and chill 20 minutes. Using fingers, press dough in an even layer over the bottom of prepared pan. Sprinkle 1/4 cup almonds (reserve 1 teaspoon for the meringue topping) over top and press firmly into dough. Using a fork, prick dough in several places. Loosely cover pan with foil; bake 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is browned, about 15 minutes more. Cool on a wire rack. Reduce oven temperature to 325°F.
- For the lemon filling: In a 1½ -quart heavy saucepan, combine egg, egg yolks and 2 tablespoons granular sugar substitute. Stir in lemon zest and lemon juice. Cook over medium-low heat, stirring constantly, just until the mixture thickens, 4 to 6 minutes. Do not overcook. Remove from heat and add 1 tablespoon softened butter and 1 tsp vanilla. Whisk until blended and smooth. Pour into a small bowl, place plastic wrap directly on surface of filling and refrigerate until chilled, about 30 minutes.
- For the meringue: In a large mixing bowl, with an electric mixer on medium, beat egg whites until frothy. Add cream of tartar. Increase speed to medium-high and beat just until egg whites form stiff peaks, about 2 minutes. Beat in 3 tablespoons granular sugar substitute 1 tablespoon at a time, scraping down sides of bowl once or twice. Add 1 tsp vanilla. Beat until thick, about 30-45 seconds.
- To assemble: Evenly spread lemon filling over baked crust. Drop mounds of meringue over filling. Using the back of a spoon, quickly spread meringue, completely covering lemon filling. Bake until meringue is golden brown, 15-18 minutes. Cool on wire rack. Run knife along unlined sides of pan and, holding extended ends of parchment, carefully lift out of pan. Cut into 9 squares. Chill until ready to serve. (If assembling completely, squares must be served on the day prepared. Can be refrigerated up to 3 hours; see note below for making ahead.) Sprinkle meringue squares with remaining 1 teaspoon of almonds before serving.
