Lemon Meringue Squares Recipe

Atkins Lemon Meringue Squares
Net Carbs
Prep Time: 60 Minutes
Cook Time: 55 Minutes
Phase: Phase 2
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)



  • 0 1/4 cup, slivered Almonds
  • 0 2/3 cup Whole Grain Soy Flour
  • 1 tsp Baking Powder (Straight Phosphate, Double Acting)
  • 4 tablespoon Unsalted Butter Stick
  • 3 tbsp Cream Cheese
  • 0 2/3 tbsp Sour Cream (Cultured)
  • 1 large Egg (Whole)
  • 2 large Egg Yolk
  • 0 1/3 cup Lemon Juice
  • 2 tsp Lemon Peel
  • 2 tsp Vanilla Extract
  • 5 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 4 large Egg White
  • 0 1/2 tsp Cream Of Tartar


  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.