Hello! My name is Summer and I blog over at MallowandCo.blogspot.com! I’m guest blogging today about a new favorite of mine: Lemon Meringue Pie Rice Krispy Treats! I feel like Lemon Meringue Pie is one of those desserts where every part has a difficult baking component.
First it starts with a pie crust. If the thought of trying to make a pie crust as flaky and buttery as grandma’s doesn’t intimidate you, I don’t know what does.
Second a lemon curd. Wait, I’m going to cook raw egg yolks with boiling water? And I’m supposed to do that without scrambling them? Oh dear.
Third a meringue. Soft Peaks? Stiff peaks? Are we climbing a mountain here? And then I need a blow torch… this could get dangerous.
Ah, I’m sure most of you wouldn’t think twice about whipping up a classic Lemon Meringue Pie. There are some of us however that need an easier option. Like me. This treat has a simple graham cracker crust that is topped with a lemon flavored rice krispy treat. Then they are finished off with some simple baked meringues. Easy Peasy!
(Makes about 16-18 muffin sized treats)
Graham Cracker Crust
(realistically this crust is optional… but if you’re really going for the pie look these make them awesome)
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 Tbsp melted butter
Lemon Rice Krispies
- 4 Tbsp butter
- 6 cups lemon flavored marshmallows (I used the Campfire brand at Walmart)
- 1 tsp vanilla extract
- 6 cups rice krispies
- 2 egg whites
- 2/3 cups sugar
Graham Cracker Crust:
- Stir together the cracker crumbs, sugar, and melted butter and press into greased muffin tins. Bake at 350 degrees F for 5-6 minutes. Allow to cool.
- Beat egg whites, on medium speed, until foamy. Increase speed to medium-high and slowly begin to sprinkle in the sugar. Continue to beat eggs until they become thick, glossy and hold stiff peeks. Scoop spoonfuls onto a nonstick baking mat or parchment paper (feel free to swirl them so they are pretty ;) ) and bake for 2 hours at 200 degrees F, or until firm and hard.
Lemon Rice Krispies:
- Pour the rice krispies in a large mixing bowl and set aside. Melt the butter in a saucepan over low heat. Once melted add in the marshmallows. Stir until they are mostly all melted (this will take a few minutes–low and slow is key for perfect texture) then stir in the vanilla extract. Once fully melted, take them off heat and pour over the rice krispies. Stir lightly to combine, then quickly scoop spoonfuls onto your graham cracker crusts, pressing in gently so they stick. Top each one with a baked meringue and allow to cool 20-30 minutes. Enjoy!