Lemon and Rice Krispies Treats lovers rejoice, these Lemon Meringue Rice Krispie Treats are going to knock your socks off!
All of the great tastes of a lemon meringue pie combined with the childhood treat you grew up with.
Prevent your screen from going dark
Ingredients
Lemon Curd
4large eggs
8tablespoonsunsalted butter
6tablespoonsfresh lemon juice
freshly grated zest of 2 large lemons
1cupsugar
Rice Krispies Layer
4tablespoonsunsalted butter
1 10-ouncepackage marshmallows
1 3.4-ouncepackage instant lemon pudding
6cupsRice Krispies cereal
Meringue
2large egg whitesroom temperature
½cupgranulated sugar
⅛teaspooncream of tartar
a pinch of fine sea salt
½teaspoonpure vanilla extract
Instructions
Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Lemon Curd
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.
Rice Krispies Layer
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.
Meringue
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.
Did you make this recipe?
Share it with me on Instagram and make sure to follow me on Pinterest for more recipes.