Lemon and Rice Krispies Treats lovers rejoice, these Lemon Meringue Rice Krispie Treats are going to knock your socks off! They are all of the great tastes of a lemon meringue pie combined with the childhood treat you grew up with.
Do you ever make something that you abso-posilutely fall in love with???
That’s what happened with these Lemon Meringue Rice Krispie Treats.
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I seriously couldn’t have been happier with the end result.
Now with the dream bars, I’m trying to make with the same idea? Well, let’s just say I trashed those as they were WICKED sweet! ICK! Too gosh darn sweet for my liking, so it’s back to the drawing board for those babies.
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To make your own Lemon Meringue Rice Krispie Treats, use this hand blow torch, and this citrus juicer.
Take a look at this short video to see how easy it is to put these Lemon Meringue Rice Krispie Treats together!
- 4 large eggs
- 8 tablespoons unsalted butter
- 6 tablespoons fresh lemon juice
- freshly grated zest of 2 large lemons
- 1 cup sugar
- 4 tablespoons unsalted butter
- 1 10- ounce package marshmallows
- 1 3.4- ounce package instant lemon pudding
- 6 cups Rice Krispies cereal
- 2 large egg whites room temperature
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- a pinch of fine sea salt
- 1/2 teaspoon pure vanilla extract
- Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
- In a small bowl, beat the eggs
- Into a medium bowl set over a pot of simmering water (or a double broiler), place the butter, lemon juice, zest and sugar.
- With the water remaining at a simmer, stir until butter is completely melted and sugar is dissolved. You'll be able to tell when the mixture feels smooth between your fingers.
- While continually whisking, gently ladle a bit of the sugar mixture into the eggs to warm them.
- Slowly pour the eggs into the sugar mixture while continually whisking.
- Continue stirring and cook until curd is good and thick. This could take up to 20 minutes or more.
- Transfer curd to a medium mixing bowl. Place a piece of plastic wrap onto the surface to prevent a skin from forming and refrigerate until cold.
- In a large non-stick pot, melt the butter over low heat and add the marshmallows. Stir until the marshmallows are completely melted.
- Add in the pudding mix and stir until completely combined.
- Stir in Rice Krispies and mix well.
- Pour Rice Krispies mixture into prepared baking dish and pat down to make a firm bottom layer.
- Allow Rice Krispies to cool completely for a half hour to an hour.
- With an offset spatula, evenly spread the lemon curd on top.
- Refrigerate while making the meringue topping.
- Again, put 1 inch of water into a medium pot and bring it to a simmer over medium heat.
- Place egg whites, sugar, cream of tartar and salt into a bowl of an electric mixer and whisk by hand to combine. Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
- Heat the egg mixture and whisk constantly until the sugar has dissolved and mixture is hot to touch (about 120 degrees F. on an instant-read thermometer) about 6 minutes. As with the lemon curd, you will feel that the mixture is smooth and no longer grainy between your fingers.
- Place the bowl onto the mixer and whisk at medium speed for 1 minute.
- Increase speed to high and whisk until stiff, glossy peaks are seen, about 5 minutes more.
- Add the vanilla and mix again until just incorporated, about an additional minute.
- Gently spread the meringue topping over the lemon curd, creating a rough surface.
- To brown the meringue:
- I found it easiest and more pleasing to the eye to use the hand blow torch that I linked to in the post, but you can use the broiler.
- Place an oven rack in the upper two thirds of the oven, but not directly below the broiler and preheat broiler to low.
- Place the baking pan into the oven and watch carefully so the top doesn't burn, about 1 minute or so.
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