DR. ATKINS LEMON MERINGUE SQUARES(click here to print)

ATKINS LEMON MERINGUE SQUARES
Net Carbs: 4.3 Fiber: 1 Protein: 6 Fat: 11.2 Calories: 142.3

Servings Quantity: 9

Ingredients

• 1/4 Cup almonds, slivered
• 2/3 Cup soy four or coconut flour
• 1 Teaspoon baking powder
• 4 Tablespoons unsalted butter, softened, cut up and divided
• 3 Tablespoons cream cheese, softened and divided
• 2 Teaspoons sour cream
• 1 large egg
• 2 large egg yolks
• 5 Tablespoons granular sugar substitute (sucralose), divided
• 2 Teaspoons lemon zest
• 1/3 Cup lemon juice
• 4 egg whites
• 1/2 Teaspoon cream of tartar
• 1 Teaspoon vanilla extract

Directions

1. Heat oven to 425°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 for 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°F and continue to bake until crust is browned, about 15 minutes more. Cool on a wire rack.
9. Reduce oven temperature to 325°F.
10. 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.
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. 
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20. Tip:  To make this in a 9 by 13 inch pan, just double the recipe