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Lemon Meringue Rice Krispie Treats

Lemon Meringue Rice Krispie Treats with a Zesty Surprise

Lemon Meringue Rice Krispie Treats are a delightful twist combining nostalgic crunch with zesty lemon flavor, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 treats
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lemon Curd
  • 1 cup Granulated Sugar No substitution for sweetness; use low-calorie sweeteners if necessary, but results may vary.
  • 4 large Eggs No direct substitute for curd; for meringue, aquafaba can be a vegan alternative.
  • 6 tablespoons Fresh Lemon Juice Bottled lemon juice can be used, though fresh is preferred for flavor.
  • 8 tablespoons Unsalted Butter Use margarine or dairy-free butter for a dairy-free version.
  • 2 large Freshly Grated Zest No substitute; omit if unavailable.
Rice Krispies Layer
  • 6 cups Rice Krispies Cereal Other crispy cereals may work, though flavor may differ.
  • 1 package Marshmallows (10 ounces) Mini marshmallows or vegan marshmallows can be used.
  • 1 package Instant Lemon Pudding (3.4 ounces) Omit if unavailable, increasing lemon juice/zest for flavor.
Meringue
  • 2 large Egg Whites Aquafaba or powdered egg whites can be alternatives.
  • ⅛ teaspoon Cream of Tartar A splash of lemon juice can be used in a pinch, though slightly less effective.
  • ½ teaspoon Pure Vanilla Extract Almond extract can offer a different flavor profile.
  • pinch Fine Sea Salt No substitutions; this is key for the perfect meringue.
Additional Essentials
  • pinch Fine Sea Salt No substitutions; salt is crucial for balance.

Equipment

  • 9x13-inch baking dish
  • large non-stick pot
  • heat-proof bowl
  • Stand mixer
  • Spatula
  • Kitchen torch

Method
 

Step-by-Step Instructions
  1. Prepare Baking Dish: Spray a 9x13-inch baking dish generously with cooking spray to prevent sticking.
  2. Make Lemon Curd: In a heat-proof bowl set over simmering water, melt unsalted butter with fresh lemon juice, lemon zest, and granulated sugar. Stir until smooth, then whisk in beaten large eggs. Cook until thickened, about 15 to 20 minutes.
  3. Prepare Rice Krispies Layer: In a large pot, melt unsalted butter. Add marshmallows, stirring until melted. Mix in instant lemon pudding and Rice Krispies cereal. Press mixture into the baking dish and let cool.
  4. Assemble Layers: Spread cooled lemon curd over Rice Krispies layer. Refrigerate for about 30 minutes to firm up.
  5. Make Meringue: Heat egg whites, sugar, cream of tartar, and salt over simmering water, whisking until hot. Transfer to a mixer and beat until stiff peaks form, then mix in vanilla extract.
  6. Brown Meringue: Spread meringue over lemon curd, create peaks, and brown gently using a kitchen torch or low broiler for about 1 minute.

Nutrition

Serving: 1treatCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 40mgSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Ensure the lemon curd is completely cooled before spreading to maintain texture. Serve soon after browning the meringue for best results.

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