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Lemon Meringue Rice Krispie Treats Recipe

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★★★★★

4.9 from 132 reviews

Lemon Meringue Rice Krispie Treats combine the classic marshmallow crisp base with a tangy homemade lemon curd layer and a fluffy, toasted meringue topping. This vibrant dessert balances zesty citrus flavors with the sweet crunch of Rice Krispies, finished with a beautifully browned meringue for an elegant touch.

Ingredients

Scale

Lemon Curd

  • 4 large eggs
  • 8 tablespoons unsalted butter
  • 6 tablespoons fresh lemon juice
  • Freshly grated zest of 2 large lemons
  • 1 cup sugar

Rice Krispies Layer

  • 4 tablespoons unsalted butter
  • 1 (10-ounce) package marshmallows
  • 1 (3.4-ounce) package instant lemon pudding mix
  • 6 cups Rice Krispies cereal

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

  1. Prepare Baking Dish: Spray a 9 x 13-inch baking dish with cooking spray to ensure easy removal of the treat layers.
  2. Make Lemon Curd: Beat the eggs in a small bowl. Then, in a medium bowl set over simmering water (double boiler), combine butter, lemon juice, lemon zest, and sugar. Stir until the butter melts and sugar dissolves, feeling for smoothness by touch. Slowly whisk some hot sugar mixture into beaten eggs to warm them, then gradually pour eggs into the sugar mixture while whisking continuously. Stir the curd constantly over simmering water until thickened, about 20 minutes. Remove from heat; cover with plastic wrap directly on its surface and refrigerate until cold.
  3. Prepare Rice Krispies Layer: Melt butter in a large non-stick pot over low heat. Add marshmallows and stir until fully melted. Stir in instant lemon pudding mix until smooth. Fold in Rice Krispies cereal evenly. Transfer the mixture into the prepared baking dish, patting down firmly to form an even bottom layer. Let cool completely for 30 to 60 minutes.
  4. Assemble Lemon Curd Layer: Use an offset spatula to evenly spread the chilled lemon curd over the cooled Rice Krispies layer. Place the dish back in the refrigerator while preparing the meringue.
  5. Make Meringue: Heat one inch of water in a medium pot to a simmer. In a heatproof bowl, combine egg whites, sugar, cream of tartar, and sea salt. Place this bowl over the simmering water ensuring the bottom doesn’t touch the water. Whisk constantly until the sugar dissolves and the mixture is hot to the touch (~120°F), about 6 minutes, checking smoothness. Transfer the bowl to an electric mixer. Whisk on medium speed for 1 minute, then increase to high speed until stiff, glossy peaks form, about 5 minutes. Add vanilla extract and mix for another minute.
  6. Top with Meringue: Gently spread the meringue over the lemon curd layer, creating a textured surface with the spatula.
  7. Brown the Meringue: For best results, use a hand blow torch to toast the meringue evenly. Alternatively, place the oven rack in the upper two-thirds of the oven and preheat broiler to low. Place the baking dish under broiler but not directly beneath it, and watch carefully to toast the meringue for about 1 minute until golden brown. Remove immediately to avoid burning.

Notes

  • Using a double boiler prevents the lemon curd and meringue mixtures from curdling or overheating.
  • Be patient with the lemon curd thickening; stirring constantly is key to achieve the perfect creamy texture.
  • The meringue topping must be toasted just until lightly browned to maintain its fluffiness and flavor.
  • Ensure egg whites are at room temperature for the best volume when making meringue.
  • You can substitute the lemon pudding with regular vanilla pudding for a less tangy Rice Krispies layer, but lemon adds a nice complementary flavor.

Keywords: lemon meringue, Rice Krispie treats, lemon curd, meringue topping, lemon dessert, marshmallow treats

Find it online: https://mixitwitjoe.com/lemon-meringue-rice-krispie-treats-recipe/