Best Mock Lemon Meringue Bars Recipes
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.
MOCK LEMON MERINGUE BARS
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Break up cookie dough and press into the bottom of a greased 13"x9" baking pan. Bake at 350 degrees for 20 to 25 minutes, until edges are golden and center is set. Let cool completely. Spread pie filling over crust. In a large bowl, use a wooden spoon to beat cream cheese, marshmallow creme and yogurt until well blended. Fold in whipped topping. Spread over pie filling, swirling to resemble meringue topping. Refrigerate 2 hours. Cut into bars. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
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