mock lemon meringue bars
(2 ratings)
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!
(2 ratings)
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For mock lemon meringue bars
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16 1/2 oz(1 roll) refrigerated sugar cookies
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1 cjar lemon curd or use your own
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3 ozpkg. cream cheese, softened
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1/2 cmarshmallow creme
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6 ozcontainer fat free french vanilla yogurt
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1 cthawed whipped topping
How To Make mock lemon meringue bars
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1Heat 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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Categories & Tags for Mock Lemon Meringue Bars:
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