Introduction

Lemon Meringue Rice Krispie Treats combine the nostalgic crunch of Rice Krispies with bright, tangy lemon curd and a fluffy, toasted meringue topping. This layered dessert is a refreshing twist on a classic favorite, perfect for spring or summer gatherings.

Three square lemon bars are shown on a white marbled surface, each with three layers: the bottom layer is a light beige, soft cake-like texture; the middle layer is a smooth, bright yellow lemon filling; the top layer is a toasted, fluffy white meringue with light brown peaks. Behind the lemon bars are two whole yellow lemons, and to the right are several slices of lemon arranged neatly. The image has natural lighting and looks fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Lemon Curd:
- 4 large eggs
- 8 tablespoons unsalted butter
- 6 tablespoons fresh lemon juice
- Freshly grated zest of 2 large lemons
- 1 cup sugar
For the Rice Krispies Layer:
- 4 tablespoons unsalted butter
- 1 10-ounce package marshmallows
- 1 3.4-ounce package instant lemon pudding
- 6 cups Rice Krispies cereal
For the Meringue:
- 2 large egg whites, room temperature
- ½ cup granulated sugar
- ⅛ teaspoon cream of tartar
- A pinch of fine sea salt
- ½ teaspoon pure vanilla extract

Instructions

Step 1: Prepare a 9 x 13-inch baking dish by spraying it with cooking spray.
Step 2: Make the lemon curd: Beat the eggs in a small bowl. In a medium bowl set over simmering water, combine butter, lemon juice, lemon zest, and sugar. Stir until butter is melted and sugar is dissolved. Gradually whisk a little of the warm sugar mixture into the eggs to temper them. Slowly pour the eggs into the sugar mixture while whisking continuously. Cook, stirring constantly, until the curd is thickened, about 20 minutes. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cold.
Step 3: Prepare the Rice Krispies layer: In a large non-stick pot over low heat, melt the butter. Add marshmallows and stir until completely melted. Mix in instant lemon pudding until combined. Stir in Rice Krispies cereal. Press the mixture firmly into the prepared baking dish to form an even layer. Let cool completely for 30 to 60 minutes. Once cooled, spread the chilled lemon curd evenly over the Rice Krispies layer. Refrigerate while preparing the meringue.
Step 4: Make the meringue: Fill a medium pot with 1 inch of water and bring to a simmer. In a heatproof bowl, whisk together egg whites, sugar, cream of tartar, and salt. Place the bowl over simmering water, ensuring the bottom does not touch the water. Whisk constantly until the sugar dissolves and the mixture is hot to the touch (about 120°F), roughly 6 minutes. Transfer the bowl to a mixer and whisk at medium speed for 1 minute. Increase speed to high and beat until stiff, glossy peaks form, about 5 minutes. Add vanilla and mix until incorporated.
Step 5: Spread the meringue gently over the lemon curd, creating a textured surface. To brown the meringue, use a kitchen torch to toast evenly, or place under a broiler set to low on the upper rack of the oven. Watch carefully and brown the top for about 1 minute, avoiding burning.

Tips & Variations

Use fresh lemons for the brightest flavor in the curd and zest; bottled lemon juice won’t provide the same brightness.
Allow the Rice Krispies layer to cool completely before adding lemon curd to prevent melting or sogginess.
If you don’t have a kitchen torch, keep a close eye under the broiler as meringue can burn quickly.
For a dairy-free version, substitute butter in the lemon curd and Rice Krispies layer with your preferred plant-based alternative.

Storage

Store these treats tightly covered in the refrigerator for up to 3 days. The meringue topping is best enjoyed fresh but will keep refrigerated. To serve, bring the treats to room temperature for about 15 minutes. Reheating is not recommended as it can affect the texture of the meringue and Rice Krispies layer.

How to Serve

The image shows a close-up of three square lemon bars on a white marbled surface, each with three distinct layers. The bottom layer is a thick, light beige, crumbly cake base with a soft texture. The middle layer is a smooth, bright yellow lemon curd that looks glossy and slightly thick. The top layer is a fluffy, white meringue with golden-brown toasted peaks and swirls. There are two whole lemons blurred in the background and lemon slices in the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, you can prepare the lemon curd up to 3 days in advance. Keep it covered with plastic wrap pressed directly on the surface to prevent a skin from forming, and refrigerate until ready to use.

Is it safe to eat meringue made with raw egg whites?

This recipe uses a sous vide method by heating the egg whites and sugar over simmering water, which cooks the egg whites gently, making it safe to consume. Ensure you heat the mixture to about 120°F to reduce the risk of bacteria.