MOCK LEMON MERINGUE BARS
Pillsbury Bake Off submitter Robin Peterson says, the difficulty of making and cutting through soft meringue in this classic bar has been eliminated. Test their variation and see for yourself!
Provided by Pat Duran
Categories Puddings
Time 35m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350^. Grease or spray a 13x9-inch baking pan. In pan , break up cookie dough with your fingers, press dough evenly in bottom of pan to form a crust- with a 1/2 inch edge all around. (I use a piece of plastic wrap or a baggie on my hand to do this.) Bake 15-20 minutes or until edges are golden brown and center is set. Cool 30 minutes. Spread lemon curd over completely cooled crust. In a large bowl beat cream cheese, marshmallow and yogurt with a wooden spoon until well blended. Fold in thawed whipped cream. Spread over the curd, swirling to resemble meringue. Refrigerate at least 1 hour or until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.
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Jaydon Brown
[email protected]These bars were a bit too crumbly for my taste, but they still tasted good.
Joker Dire
[email protected]These bars were a bit too tart for my taste, but I think that's because I used fresh lemon juice. Next time I'll use bottled lemon juice instead.
Debbie Louw
[email protected]I had some trouble getting the meringue to spread evenly over the filling, but it still tasted delicious.
Shiv Raut
[email protected]These bars were a bit too sweet for my taste, but I think that's because I used a store-bought lemon curd that was already sweetened.
PMV
[email protected]I topped these bars with a dollop of whipped cream and they were heavenly.
Isaac bohyeba donkoh
[email protected]I used a store-bought lemon curd for the filling and it worked perfectly.
Ronia Abc
[email protected]I made these bars in a 9x13 inch pan and they were perfect.
Mariah Huffman
[email protected]I used a gluten-free flour blend to make these bars and they turned out great.
Saifeen Alif
[email protected]These bars are best served chilled.
Thomas Ogato
[email protected]I added a few drops of yellow food coloring to the filling to make it look more like lemon meringue pie.
sriyal Poudel
[email protected]These bars are a great way to use up leftover egg whites.
Xavier Martinez
[email protected]I love that this recipe uses a mock meringue. It's so much easier than making a traditional meringue and it still tastes delicious.
Wazir Ahamed
[email protected]These bars were a big hit at my daughter's birthday party. They were easy to make and looked very impressive.
NNS Art Gallery
[email protected]I've made these bars several times and they always turn out great. They're a favorite at potlucks and bake sales.
Syed muhammad Ejaz
[email protected]These bars were a bit too tart for my taste, but my husband loved them. The crust was nice and flaky, and the filling was smooth and creamy. I would recommend using less lemon juice next time.
Waqar Mirani
[email protected]I followed the recipe exactly and the bars turned out perfectly. The crust was golden brown and the filling was light and fluffy. The meringue was a little too sweet for my taste, but overall these bars were a hit with my family.
Tiandra Pahtayken
[email protected]These bars were easy to make and turned out great! The crust was a little crumbly, but the filling was delicious and the meringue was perfect. I would definitely make these again.
Queensarah Sesay
[email protected]I'm not a huge fan of lemon meringue pie, but these bars were surprisingly delicious. The crust was crispy and the filling was creamy and tart. I loved the toasted meringue topping.
Haajira Abdalle
[email protected]These mock lemon meringue bars were a delightful surprise! The crust was perfectly buttery and flaky, and the filling was light and fluffy with a delightful tang. My family loved these bars and requested them for dessert again soon.