Description
Bright and tangy lemon curd meets fluffy Swiss meringue and crunchy Rice Krispies for a nostalgic yet elegant treat.
Ingredients
Scale
- 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