Bright, tangy lemon meets pillowy meringue and crunchy Rice Krispies in a treat that feels both nostalgic and fancy. I developed this version after testing several lemon curd ratios and a Swiss meringue finish to get stable peaks and a clean, sunny flavor.
Why Make This Recipe
- Bright, refreshing lemon flavor cuts through the usual sweetness for a balanced bite. I often choose it when I want something that tastes light but indulgent.
- Textural contrast — crisp cereal base with soft marshmallow and toasted meringue — keeps every bite interesting.
- Great for parties and potlucks because it travels well and looks impressive with a torched top (no oven required). Check how it compares to a classic in this Original Rice Krispie Treats.
- You can prep components ahead (base and lemon curd) and finish at serving time for freshness. I love this recipe because the lemon curd makes the familiar treat feel seasonal and grown-up.
- Simple pantry ingredients and quick hands-on time make it a convenient weekend project.
Recipe Overview
- Prep time: 15 minutes active (plus chilling for lemon curd, optional 30 minutes)
- Cook time: 10 minutes (base) + 10 minutes (Swiss meringue)
- Total time: ~35–60 minutes depending on chilling steps
- Servings: 12 squares (9×13 pan)
- Difficulty: Easy–Medium (requires basic candy/meringue technique)
- Method: Melt marshmallows with butter, fold in cereal and lemon zest/curd, press into pan, top with Swiss meringue and torch or broil briefly. This playful twist is as fun as other flavored versions like these S’mores Rice Krispie Treats.
My Experience Making This Recipe
I tested this recipe three times to balance tartness and texture. The biggest discovery was that a small swirl of lemon curd inside the base plus lemon zest in the cereal gives a fresh lemon hit without making the cereal soggy. I also learned that Swiss meringue holds up far better than a simple whipped egg-white meringue in humid kitchens.
How to Make Irresistible Lemon Meringue Rice Krispie Treats You’ll Crave
Start by melting 3 tablespoons unsalted butter in a large saucepan over low heat, then add 10 oz mini marshmallows and stir until smooth (about 3–5 minutes). Remove from heat and stir in 6 cups Rice Krispies, 1 tablespoon lemon zest, and 2–3 tablespoons of lemon curd, pressing the mixture into a buttered 9×13-inch pan. For the meringue, whisk 3 large egg whites with 3/4 cup granulated sugar over a simmering water bath (sugar dissolved and temp about 160°F), then whip to stiff glossy peaks with a stand mixer — this Swiss meringue is pasteurized by the heat and keeps long peaks. Pipe or spread the meringue over the cooled base, then toast with a kitchen torch or under a very hot broiler for 20–40 seconds until golden. For playful color swaps and seasonal twists, take a look at how others adapt flavors like Gingerbread Rice Krispie Treats.
Ingredients (tested)
- 3 tbsp unsalted butter
- 10 oz (about 4 cups) mini marshmallows OR 10 oz marshmallow cream for a softer base
- 6 cups Rice Krispies cereal (use gluten-free if needed)
- 1 tbsp lemon zest (from 1–2 lemons)
- 2–3 tbsp lemon curd (homemade or store-bought)
- Swiss meringue: 3 large egg whites, 3/4 cup granulated sugar, pinch cream of tartar (optional)
Equipment: large saucepan, 9×13-inch pan, rubber spatula, stand mixer or handheld mixer, candy thermometer (for meringue), kitchen torch or broiler.
For ideas on colorful themed Rice Krispie treats while you prep, this Candy Corn Rice Krispie Treats page inspired some presentation ideas.
Expert Tips for Success
- Use a low, steady heat when melting marshmallows; high heat scorches quickly. Keep a rubber spatula moving to avoid burning.
- Zest fresh lemons rather than using bottled zest or extracts for the brightest citrus oils. Microplane zesters give the best texture.
- Make a Swiss meringue to pasteurize egg whites and achieve glossy, stable peaks — heat whites and sugar to 160°F using a candy thermometer, then whip.
- Press the cereal base firmly but don’t over-compress; too much pressure makes a dense, hard bar. Use a piece of parchment to press evenly.
- A kitchen torch gives the most controlled, even toasting for the meringue; if using the broiler, watch closely and keep the pan several inches below the broiler element. For more flavor-infusion techniques, see this Chocolate Rice Krispie Treats take on mixing flavors.
How to Serve Irresistible Lemon Meringue Rice Krispie Treats You’ll Crave
- Cut into 12 squares and garnish each with a small lemon twist or edible flower for a party platter.
- Serve alongside iced tea or a light sparkling wine — the acidity in the lemon pairs nicely with bubbly.
- Make mini versions in a muffin tin for individual servings at family gatherings or baby showers.
- For a brunch or dessert bar, offer extra lemon curd and crushed graham crackers so guests can customize.
Storage and Reheating Guide
Store at room temperature in an airtight container for up to 3 days for best texture; refrigeration speeds staling and makes the cereal chewy. To freeze, wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 1 month; thaw at room temperature wrapped to avoid condensation. Do not microwave whole bars to “re-toast” — instead, warm briefly under a broiler for 10–15 seconds to refresh the meringue’s color, watching carefully.
Recipe Variations
- Gluten-free: Use certified gluten-free Rice Krispies cereal. The recipe is otherwise naturally gluten-free.
- Dairy-free: Substitute vegan butter (solid at room temp) and use vegan marshmallows; note texture will be slightly different.
- Lemon curd swap: Try lime curd for a tart twist or orange marmalade for a sweeter, marmalade-style bar.
- No-egg meringue: Use marshmallow fluff or a stabilized aquafaba meringue (whipped chickpea liquid) for an egg-free topping.
Nutritional Highlights
- These treats are an indulgent sweet with a high sugar content and concentrated carbs from cereal and marshmallows — enjoy in moderation.
- Lemon adds vitamin C and bright flavor, letting you use slightly less sugar than a plain bar while keeping taste lively.
- Allergens: contains egg and dairy (butter and possibly marshmallows); many store-bought marshmallows contain gelatin (not vegan). Consider ingredient labels for gelatin sources and cross-contact if you have gluten concerns. Portion to one small square per serving for sensible treats.
Troubleshooting Common Issues
- Soggy base: If the cereal becomes soggy, you likely added too much lemon curd or pressed while the base was still very warm. Use less curd next time and press after it cools slightly.
- Meringue weeps or collapses: This often happens if sugar didn’t dissolve or the meringue was exposed to humidity; heat whites and sugar to 160°F and whip until cool to stabilize.
- Burned marshmallows: High heat or leaving the pan unattended causes browning. Melt over low heat and remove from direct burner heat once smooth.
Frequently Asked Questions
Q: Is it safe to use raw egg whites in the meringue?
A: Raw egg whites can carry risk, so I recommend the Swiss meringue method used here — heat the whites and sugar over simmering water to 160°F to pasteurize, then whip to stiff peaks. Alternatively, use pasteurized egg whites or marshmallow fluff.
Q: Can I make the lemon curd ahead of time?
A: Yes — lemon curd stores in the fridge for up to 1 week in a sealed jar and freezes well for 2–3 months. Chill the curd before swirling into the warm cereal for controlled distribution.
Q: Why did my meringue weep after toasting?
A: Weeping can result from under-dissolved sugar, over-whipping, or high humidity. Ensure sugar fully dissolves while heating, whip to stiff peaks, and avoid letting the finished meringue sit in humid conditions for long.
Q: Can I skip the meringue and use marshmallow fluff?
A: Absolutely. Fluff is quicker and egg-free. Spread it on the cooled base and torch briefly or leave as-is. The texture is sweeter and less airy than Swiss meringue but still delicious.
Conclusion
For a reference you can compare or use for inspiration, see this Irresistibly Zesty Lemon Meringue Rice Krispie Treats Recipe You’ll … (https://mamycooks.com/lemon-meringue-rice-krispie-treats/).
Print
Irresistible Lemon Meringue Rice Krispie Treats
- Total Time: 35 minutes
- Yield: 12 squares 1x
- Diet: Vegetarian
Description
Bright and tangy lemon curd meets fluffy Swiss meringue and crunchy Rice Krispies for a nostalgic yet elegant treat.
Ingredients
- 3 tbsp unsalted butter
- 10 oz (about 4 cups) mini marshmallows OR 10 oz marshmallow cream
- 6 cups Rice Krispies cereal (gluten-free if needed)
- 1 tbsp lemon zest (from 1–2 lemons)
- 2–3 tbsp lemon curd (homemade or store-bought)
- Swiss meringue: 3 large egg whites
- 3/4 cup granulated sugar
- pinch cream of tartar (optional)
Instructions
- Melt the butter in a large saucepan over low heat, then add marshmallows and stir until smooth (about 3–5 minutes).
- Remove from heat and stir in Rice Krispies, lemon zest, and lemon curd, pressing the mixture into a buttered 9×13-inch pan.
- For the meringue, whisk egg whites and sugar over a simmering water bath until dissolved and at about 160°F, then whip to stiff glossy peaks.
- Pipe or spread the meringue over the cooled base and toast with a kitchen torch or broiler for 20–40 seconds until golden.
Notes
Lemon curd can be made ahead of time and stored for up to a week. Use a kitchen torch for even meringue toasting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Melt, mix, and toast
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg