In a world bursting with flavors and colors, Lemon Meringue Rice Krispie Treats are your passport to an exhilarating culinary adventure! Imagine bright lemony sunshine bouncing off your taste buds, all while chewy marshmallows and crispy rice dance together in perfect harmony. The best part? You don’t need a passport for this delightful journey, just a kitchen and a sprinkle of enthusiasm!
Why make this recipe?
Because life needs more zing! These treats are a delightful mashup of nostalgic childhood favorites and elegant lemony sophistication, perfect for any occasion—or simply a Tuesday that could use a bit of flair. It’s a sweet serenade of textures and flavors, designed to tickle your senses and leave your friends wondering just how you whipped up such culinary magic. So grab your apron, put on some adventurous tunes, and let’s embark on a baking odyssey that’s unforgettable!
How to make Lemon Meringue Rice Krispie Treats
Ingredients:
- 4 large eggs
- 8 tablespoons unsalted butter
- 6 tablespoons fresh lemon juice
- Freshly grated zest of 2 large lemons
- 1 cup sugar
- 4 tablespoons unsalted butter (for Rice Krispies layer)
- 1 10-ounce package marshmallows
- 1 3.4-ounce package instant lemon pudding
- 6 cups Rice Krispies cereal
- 2 large egg whites (for meringue)
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- A pinch of fine sea salt
- 1/2 teaspoon pure vanilla extract
Directions:
- First things first, let’s prep our 9 X 13-inch baking dish by giving it a generous spritz of cooking spray. Time for the lemon curd, my friend!
- In a small bowl, summon your inner wizard and beat those eggs until they’re frothy. In a medium bowl, set over simmering water (that’s right, we’re going culinary wizard here!), combine butter, lemon juice, zest, and sugar. Stir it all together until it melts and the sugar dances into submission.
- Now, take a ladle of this lemony potion and introduce it gently to your beaten eggs to warm them up. Then, pour those eggs back into the sugar mixture, whisking away like you’re conducting an orchestra of flavors! Continue to cook this glorious mixture until it thickens—about 20 minutes of patience, and you’re on your way to citrus heaven. Chill this dream in the fridge until it’s cold enough to wear sunglasses!
- Now for the crunchtastic Rice Krispies layer! In a large pot over low heat, melt 4 tablespoons of unsalted butter, then add those fluffy marshmallows, stirring until they melt into a gooey delight. Stir in the pudding mix like you’re inviting it to a party and then mix in your Rice Krispies until every last puff is coated in this sweet concoction.
- Press this crispy layer into your prepared dish and let it cool down, basking in its crispy glory. Once cooled, let’s spread that brilliant lemon curd on top like you’re frosting a cake of happiness!
- And now for the grand finale—the meringue! In a bowl over simmering water, whisk the egg whites, sugar, cream of tartar, and a dash of salt until it’s hot and the sugar dissolves. Now for the real workout—whip until you get stiff peaks, then fold in the vanilla like a pro.
- Spread this fluffy meringue over the lemon curd with artistic flair, and then, here comes the theater! Use a kitchen torch or broiler to give it a golden brown finish, being the watchful guardian that you are—nobody wants burnt meringue!
How to serve Lemon Meringue Rice Krispie Treats
Slice yours into squares, serve on colorful plates, and watch as smiles bloom among your friends. Perfect for sunny picnics, evening gatherings, or just because you want to treat yourself like royalty!
How to store Lemon Meringue Rice Krispie Treats
Keep these beauties in an airtight container at room temperature for a couple of days. If you must (and I mean really must), you can refrigerate them, but the meringue might lose its lovely crispiness.
Tips to make Lemon Meringue Rice Krispie Treats
- Don’t rush that lemon curd; the magic happens slowly!
- Experiment with different citrus zests for a fun twist—orange, lime, or even a dash of passionfruit could take you on a new adventure.
- A sprinkle of zest atop your meringue before browning can offer a lovely pop of color and flavor.
Variations
Feeling wild and adventurous? You could add fresh berries on top of the lemon curd for a refreshing balance. Or swap in chocolate Rice Krispies for a choco-citrus twist—who says we can’t have a little fun?
FAQs
-
Can I make the lemon curd ahead of time?
Absolutely! You can whip up the curd and store it in the fridge for about a week. Just make sure it’s covered—lemons don’t like company! -
What should I do if my meringue doesn’t form stiff peaks?
Fear not! If your meringue is being stubborn, make sure your bowl and beaters are grease-free. A touch of cornstarch can even lend a helping hand. -
How long do these treats last?
They’re best eaten within a few days, but good luck keeping them around that long—those delicious layers are just too alluring!
This Lemon Meringue Rice Krispie Treat will have you dancing in the kitchen and twirling with joy—so go ahead, treat yourself to this vibrant slice of sweetness and savor each bite, because adventure is a flavor worth pursuing!
Lemon Meringue Rice Krispie Treats
Ingredients
Method
- Prep a 9 X 13-inch baking dish with cooking spray.
- In a small bowl, beat eggs until frothy.
- In a medium bowl over simmering water, combine butter, lemon juice, zest, and sugar. Stir until melted and sugar dissolves.
- Gradually add a ladle of the mixture to the beaten eggs to warm them up. Pour this back into the sugar mixture and whisk.
- Continue to cook until thickened, about 20 minutes. Chill in the fridge until cold.
- In a large pot over low heat, melt 4 tablespoons of unsalted butter.
- Add marshmallows and stir until melted.
- Stir in the pudding mix and then mix in Rice Krispies until coated.
- Press the mixture into the prepared dish and allow to cool.
- In a bowl over simmering water, whisk egg whites, sugar, cream of tartar, and salt until hot and sugar dissolves.
- Whip until stiff peaks form, then fold in vanilla.
- Spread meringue over the lemon curd and torch or broil for a golden finish.