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Lemon Meringue Rice Krispie Treats Recipe

Lemon Meringue Rice Krispie Treats Recipe
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★★★★★

4.8 from 16 reviews

These Lemon Meringue Rice Krispie Treats combine the tangy brightness of homemade lemon curd with the classic crispy, gooey texture of Rice Krispies treats, topped with a fluffy, lightly sweetened meringue for a spectacularly refreshing dessert. Perfect for spring and summer gatherings, this recipe transforms a nostalgic snack into an elegant, citrus-forward treat.

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 prevent sticking and set aside.
  2. Make Lemon Curd: In a small bowl, beat the 4 large eggs until blended. In a medium heatproof bowl set over simmering water (double boiler), combine 8 tablespoons unsalted butter, 6 tablespoons fresh lemon juice, zest of 2 lemons, and 1 cup sugar. Stir continuously over simmering water until butter is melted and sugar dissolves, creating a smooth mixture. Slowly and continuously whisk by ladling some of the hot sugar mixture into the beaten eggs to temper them. Gradually pour the egg mixture back into the hot sugar mixture, whisking constantly. Continue to cook and stir gently for up to 20 minutes, or until the curd thickens to a custard-like consistency. Remove from heat, cover surface with plastic wrap to prevent skin, and refrigerate until cold.
  3. Make Rice Krispies Layer: In a large pot, melt 4 tablespoons unsalted butter over low heat. Add 10 ounces marshmallows and stir until completely melted and smooth. Remove from heat and quickly stir in the instant lemon pudding mix until combined. Fold in 6 cups Rice Krispies cereal evenly. Spread this mixture into the prepared baking dish in an even layer and let cool slightly.
  4. Prepare Meringue: Preheat oven to 350°F (175°C). In a clean mixing bowl, beat 2 large egg whites with ⅛ teaspoon cream of tartar and a pinch of fine sea salt until soft peaks form. Gradually add ½ cup granulated sugar, continuing to beat until stiff glossy peaks form. Beat in ½ teaspoon pure vanilla extract last.
  5. Assemble and Bake: Spread the chilled lemon curd evenly over the Rice Krispies layer in the baking dish. Then carefully spread or pipe the meringue over the lemon curd layer. Bake in the preheated oven for about 10-12 minutes until the meringue is set and golden brown on top.
  6. Cool and Serve: Remove from oven and allow to cool completely on a wire rack before slicing into squares. Refrigerate for best texture before serving if desired.

Notes

  • Make sure to temper the eggs slowly when adding the hot lemon mixture to prevent curdling.
  • Use fresh lemon juice and zest for the best flavor in the lemon curd.
  • Room temperature egg whites whip better for meringue volume and stability.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute butter with a vegan margarine and use dairy-free marshmallows.

Nutrition

Keywords: Lemon Meringue, Rice Krispies Treats, Lemon Curd, Meringue Topping, Citrus Dessert, Easy Dessert

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