Lemon Meringue Squares
Recipe from
Atkins - Phase 2
This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
Servings:
9 servings
Prep Time:
1 hr
Total Time:
1 hr 15 mins
Ingredients
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1/4 Cupalmonds, sliveredsee savings
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2/3 Cupsoy floursee savings
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1 Teaspoonbaking powdersee savings
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4 Tablespoonsunsalted butter, softened, cut up, and dividedsee savings
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3 Tablespoonscream cheese, softened and dividedsee savings
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2 Teaspoonssour creamsee savings
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1large eggsee savings
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2large egg yolkssee savings
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5 Tablespoonsgranular sugar substitute (sucralose), dividedsee savings
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2 Teaspoonslemon zestsee savings
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1/3 Cuplemon juicesee savings
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4egg whitessee savings
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1/2 Teaspooncream of tartarsee savings
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1 Teaspoonvanilla extractsee savings
Directions
1.
Heat oven to 425 degrees F.
2.
Lightly butter an 8-inch square baking pan. Line pan with parchment paper or foil, extending over sides by 2 inches; set aside.
3.
On a separate baking sheet toast almonds 4 minutes until lightly browned, remove from heat, cool, chop, and set aside.
4.
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.
5.
Form into a ball, then press into a 4-inch disc. Wrap well in plastic and chill 20 minutes.
6.
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.
7.
Using a fork, prick dough in several places. Loosely cover pan with foil; bake 10 minutes.
8.
Reduce oven temperature to 375 degrees F and continue to bake until crust is browned, about 15 minutes more. Cool on a wire rack.
9.
Reduce oven temperature to 325 degrees F
10.
For the lemon filling: In a 1 1/2 -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
11.
Remove from heat and add 1 tablespoon softened butter. Whisk until blended and smooth.
12.
Pour into a small bowl, place plastic wrap directly on surface of filling and refrigerate until chilled, about 30 minutes.
13.
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.
14.
Beat in 3 tablespoons granular sugar substitute, 1 tablespoon at a time, scraping down sides of bowl once or twice. Add vanilla. Beat until thick, about 30-45 seconds.
15.
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.
16.
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
17.
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.)
18.
Sprinkle meringue squares with remaining 1 teaspoon of almonds before serving.
Nutrition information
Per serving: Net Carbs: 4 grams, Fiber: 1.0 grams, Protein: 6.0 grams, Fat: 11.2 grams, Calories: 142.
Percent Daily Values are based on a 2,000 calorie diet
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