Lemon Meringue Rice Krispie Treats
Bright, tangy, and pillowy Lemon Meringue Rice Krispie Treats combine marshmallow cereal bars with lemon curd and toasted meringue, making them an easy and stunning treat for spring celebrations.
Ingredients
For the Lemon Curd
- 4 large beaten eggs Use room-temperature eggs for better mixing.
- 1 cup granulated sugar Balances tartness.
- 6 tablespoons fresh lemon juice For bright flavor.
- 2 large lemons Zest for additional flavor.
- 4 tablespoons unsalted butter Added for smoothness.
For the Marshmallow Base
- 8 tablespoons unsalted butter For melting marshmallows.
- 10 ounces marshmallows Use quality for best texture.
- 1 package instant lemon pudding Enhances flavor and sets the mixture.
- 6 cups Rice Krispies cereal Forms the base.
- 1/8 teaspoon fine sea salt Enhances flavor.
For the Meringue Topping
- 2 large egg whites Room temperature for better volume.
- 1/2 cup granulated sugar To sweeten.
- 1/8 teaspoon cream of tartar Stabilizes peaks.
- 1/2 teaspoon pure vanilla extract Adds depth.
- a pinch fine sea salt Enhances flavor of meringue.
Instructions
Prepare the Lemon Curd
- In a heatproof bowl, whisk together the beaten eggs, granulated sugar, lemon juice, and lemon zest.
- Cook over low-medium heat, stirring constantly until thickened and coats the back of a spoon, then stir in butter until shiny. Chill until set.
Make the Marshmallow Cereal Base
- Melt 8 tablespoons of butter in a saucepan over low heat.
- Add marshmallows and stir until completely melted, then blend in instant lemon pudding and salt.
- Fold in Rice Krispies, then press the mixture into a lined 9x13-inch pan.
Layer the Lemon Curd
- Spread the cooled lemon curd evenly over the cereal base, ensuring a light touch to avoid compressing the cereal.
Whip the Meringue
- Beat the egg whites with cream of tartar until foamy, then gradually add sugar and beat until stiff peaks form.
- Fold in vanilla and a pinch of salt.
Top and Toast
- Spread the meringue over the curd, creating peaks, and then toast with a kitchen torch until browned.
Cool and Serve
- Let the mixture cool for 15-20 minutes before slicing. For firmer slices, chill for 30 minutes.
Notes
Keep a small pan of simmering water handy to control heat when making the curd. For storage, keep bars in an airtight container in the fridge for up to 3 days.