Lemon Meringue Rice Krispie Treats

Okay, so these Lemon Meringue Rice Krispie Treats? Total sunshine in a bite. They’re light, zesty, and have that gooey marshmallow crunch we all love—with a sweet lemony twist.

I whipped them up one afternoon, and oh my gosh… they were so fresh and fun. The fluffy meringue topping? It takes them to a whole new level.

No oven needed. Just mix, layer, and toast that meringue. Let’s make a batch together—you’re gonna love how bright and tasty these are!

Why You’ll Love This Recipe

• Layered Flavor Experience: Unlike the standard Rice Krispie treat, this version builds flavor through each layer—lemon pudding, silky curd, and fluffy meringue.
• Balanced Sweetness: The gentle tartness of fresh lemon juice and zest cuts through the sweetness of marshmallows and sugar, keeping things bright and not overly rich.
• Fun to Make and Share: Whether you’re making these with kids or for a gathering, each step feels rewarding, and the final look is impressive without requiring advanced pastry skills.
• Texture Play: You’ll get a chewy base, smooth curd, and light, almost marshmallowy meringue topping—all in one bite.
• Flexible Serving: Cut them into small squares for bite-sized treats or larger bars for a plated dessert.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Lemon curd: 15 minutes (plus cooling time)
• Rice Krispies layer: 10 minutes
• Meringue: 10 minutes
• Cooling and setting time: 1 hour minimum
  Total Time: About 1 hour 35 minutes, start to finish

Servings:
This recipe yields 16 medium-sized squares. If serving at a party or potluck, you can cut them smaller for 24 mini bites.

Difficulty:
Moderate. The cereal base is very straightforward, but making lemon curd from scratch and whipping meringue requires some attention to detail. With patience and a few tips (below), even novice cooks can get great results.

Required Kitchen Tools

You won’t need specialty equipment, but a few standard tools will make the process smoother:

• Medium saucepan: For cooking lemon curd gently over low heat. Nonstick preferred to avoid sticking or burning.
• Double boiler (optional): Helpful if you’re new to curd, but not required.
• Whisk: A sturdy balloon whisk helps you achieve a smooth curd and stable meringue.
• Mixing bowls: At least two—one for cereal mixture and one for whipping egg whites.
• Electric mixer (hand or stand): Strongly recommended for whipping meringue to stiff peaks.
• 9×13-inch baking dish: Line it with parchment or grease it lightly for easy removal.
• Zester or microplane: For getting that fragrant lemon zest without the bitter pith.
• Rubber spatula or wooden spoon: For gently folding ingredients together.
• Blow torch (optional): To toast the meringue topping. You can also use the oven broiler briefly.

Ingredients Breakdown and Why They Matter

Lemon Curd

• 4 large eggs: Whole eggs give the curd richness and help it thicken gently without needing cornstarch or thickeners.
• 8 tablespoons (1 stick) unsalted butter: Butter adds body and smoothness. It also softens the tartness of lemon juice.
• 6 tablespoons fresh lemon juice: Always use freshly squeezed juice for brightness—bottled juice can taste dull or metallic.
• Zest of 2 lemons: Zest provides aromatic oils that deepen the lemon flavor. Be careful to avoid the white pith underneath, which is bitter.
• 1 cup sugar: This balances the acidity of the lemon juice and creates that classic sweet-tart curd.

Rice Krispies Layer

• 4 tablespoons unsalted butter: Melts into the marshmallows and helps bind the mixture while keeping it soft.
• 1 (10-ounce) bag marshmallows: These form the base of the treat—melty, chewy, and just sweet enough.
• 1 (3.4-ounce) box instant lemon pudding mix: This is the secret to infusing the Rice Krispies base with lemon flavor. The dry powder blends into the melted marshmallows.
• 6 cups Rice Krispies cereal: The star texture component—light, crisp, and the perfect carrier for all the lemony goodness.

Meringue Topping

• 2 large egg whites, room temperature: Whip best at room temperature and form the structure of the meringue.
• ½ cup granulated sugar: Dissolves into the whites for a stable, glossy finish.
• ⅛ teaspoon cream of tartar: This helps stabilize the egg whites and keeps them from deflating.
• Pinch of sea salt: A small amount enhances the sweetness and balances the overall flavor.
• ½ teaspoon pure vanilla extract: Optional, but it adds a soft warmth to the meringue flavor.

Variations for Lemon Meringue Rice Krispie Treats

• Use Store-Bought Lemon Curd: If you’re short on time, a good-quality jarred lemon curd works in place of homemade. Look for one with real lemon juice and butter.
• Add Crushed Graham Crackers: For a nod to lemon meringue pie, sprinkle crushed graham crackers between the Rice Krispies and lemon curd layers.
• Switch Citrus: Try substituting lime or orange for the lemon in both curd and pudding mix to create a new flavor profile.
• Torch-Free Option: If you don’t have a blow torch, spoon meringue onto the bars and broil for 1–2 minutes, watching closely to avoid burning.
• Mini Versions: Press the mixture into lined muffin tins to make single-serve treats—perfect for parties or lunchboxes.

How to Make Lemon Meringue Rice Krispie Treats – Step-by-Step Instructions

Step 1: Make the Lemon Curd

1. In a medium saucepan, whisk together eggs, sugar, lemon juice, and lemon zest until well combined.
2. Place over medium-low heat, stirring constantly with a whisk or silicone spatula. Make sure to scrape the bottom and sides to prevent curdling.
3. Cook until the mixture thickens and coats the back of a spoon—this usually takes 8–10 minutes.
4. Remove from heat and whisk in unsalted butter, one piece at a time, until smooth and glossy.
5. Pour curd into a clean bowl. Press plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 30 minutes.

Chef’s Tip: Do not rush the heat when making curd. Low and slow prevents scrambled eggs and ensures a velvety finish.

Step 2: Prepare the Rice Krispies Base

1. In a large pot over medium heat, melt butter completely.
2. Add marshmallows and stir constantly until fully melted and smooth.
3. Sprinkle in the dry lemon pudding mix and stir well to combine. This flavors the base with lemony notes that echo the curd.
4. Remove from heat. Gently fold in the Rice Krispies cereal with a rubber spatula until evenly coated.
5. Press mixture into a greased or parchment-lined 9×13-inch baking dish. Use wax paper or lightly greased hands to press it flat and even. Set aside to cool slightly.

Chef’s Tip: Don’t over-pack the cereal layer—it should be firm but not compressed to the point of being hard.

Step 3: Spread the Lemon Curd Layer

1. Once the Rice Krispies base is cool to the touch, gently spoon the chilled lemon curd over the top.
2. Spread it evenly with an offset spatula, covering the entire surface.
3. Chill in the fridge for 20–30 minutes to let the curd firm up slightly before adding the meringue.

Note: If your curd is very runny, it may need a little longer to cool. A thicker curd will hold up better under the meringue.

Step 4: Make the Meringue Topping

1. In a clean mixing bowl, add room temperature egg whites, cream of tartar, and a pinch of salt.
2. Beat on medium-high speed until soft peaks form.
3. Gradually add sugar, one tablespoon at a time, beating until glossy and stiff peaks form. This can take about 6–8 minutes total.
4. Beat in the vanilla extract, if using.
5. Spoon or pipe the meringue over the lemon curd layer. Use the back of a spoon to create swoops or peaks.

Step 5: Toast the Meringue

• If using a blow torch: Carefully toast the meringue until golden brown in spots, moving in sweeping motions to avoid burning.
• If using the broiler: Preheat broiler to high. Place pan on the middle rack and broil for 1–2 minutes, watching very closely.

Safety Tip: Never walk away during this step. Meringue can go from golden to burnt quickly under the broiler.

Serving and Decoration

Once the meringue is set and lightly toasted, let the entire dish rest at room temperature for about 10 minutes. This allows the layers to settle slightly, making cleaner cuts.

To Serve:

• Use a sharp knife wiped clean between slices to preserve the clean layers.
• Cut into 16 squares for standard servings or smaller 24 squares for party bites.
• Garnish with a light sprinkle of lemon zest or a twist of candied lemon peel if serving on a dessert platter.

Presentation Tip: Serve on white or glass plates to highlight the contrast between the golden meringue, sunny curd, and crisp cereal layer.

How to Store Lemon Meringue Rice Krispie Treats

• Room Temperature: Keep uncovered for the first hour to avoid softening the meringue too soon.
• Refrigerator: Store in an airtight container for up to 3 days. Note that the meringue may begin to soften but will still taste good.
• Freezing Not Recommended: Meringue doesn’t freeze well—it tends to weep and lose structure.

If preparing ahead for an event, make the base and lemon curd layers a day early. Add and torch the meringue the day of serving.

Tips and Tricks for Success

• Use Fresh Lemons Only: Bottled juice lacks the zest and brightness of fresh fruit.
• Avoid Overcooking the Curd: If it boils, it may curdle. Stir constantly and remove from heat once thick.
• Don’t Skimp on Whipping the Meringue: Soft peaks won’t hold shape—aim for stiff, glossy peaks before toasting.
• Layer While Cool, Not Cold: Let the Rice Krispie base cool but not chill before adding lemon curd—this helps everything bind better.
• Use a Wet Knife to Slice: Dipping your knife in warm water makes cleaner cuts without dragging the sticky base.

Nutrition

Nutrient	Per Serving (1 of 16)
Calories	210
Total Fat	6g
Saturated Fat	3.5g
Cholesterol	35mg
Sodium	95mg
Total Carbohydrate	36g
Dietary Fiber	0g
Sugars	25g
Protein	2g

Note: Values are approximate and may vary based on brands and exact quantities used.

Lemon Meringue Rice Krispie Treats FAQs

Can I make these ahead of time?
Yes. You can make the curd and cereal layer a day ahead. Add meringue just before serving for best texture.

What if I don’t have cream of tartar?
You can skip it, but your meringue may not be as stable. A few drops of lemon juice can be used as a substitute.

Can I skip the meringue?
Absolutely. You’ll still have a delicious lemon bar-style Rice Krispie treat without it.

How long do they last?
Best eaten within 2–3 days. Store in the fridge in an airtight container.

Can I add food coloring to the meringue?
Yes. A touch of yellow or pastel colors can create a fun effect—add only a drop or two to avoid thinning.

Conclusion

This recipe brings together simple techniques with bold, bright flavors—something you can make in your own kitchen without fancy tools. The combination of tart lemon curd, soft cereal base, and toasted meringue hits all the right notes: sweet, tangy, and light. It’s a dessert that stands out yet feels familiar, perfect for celebrations or weekend baking fun.