Description
Bright, tangy lemon meets the nostalgic crunch of Rice Krispies in a refreshing dessert that tastes like summer in every bite.
Ingredients
- 4 tablespoons (56 g) unsalted butter
- 10 ounces (about 3 cups) mini marshmallows
- 1 teaspoon finely grated lemon zest
- 6 cups Rice Krispies cereal
- 2 tablespoons lemon curd (optional)
- 3 large egg whites (or 6 oz pasteurized whites)
- 6 tablespoons (75 g) granulated sugar
- 1/2 teaspoon cream of tartar
- 1 tablespoon lemon juice
- A pinch of salt
Instructions
- In a heavy-bottomed saucepan, melt the butter over low heat.
- Add mini marshmallows and lemon zest, stirring until smooth.
- Off heat, stir in Rice Krispies cereal and lemon curd.
- Press the mixture into a greased 9×13-inch pan lined with parchment.
- In a mixing bowl, whip egg whites, sugar, and cream of tartar to stiff peaks.
- Fold in lemon juice and salt into the meringue.
- Spread the meringue over the cooled Rice Krispie base.
- Brown the meringue with a kitchen torch or under the broiler for 30–60 seconds until golden.
Notes
Let the Rice Krispie mixture cool before topping with meringue to prevent weeping.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Stove-top, oven-browning
- Cuisine: American