Real Recipes From Real Home Cooks ®

mock lemon meringue bars

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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

  • 16 1/2 oz
    (1 roll) refrigerated sugar cookies
  • 1 c
    jar lemon curd or use your own
  • 3 oz
    pkg. cream cheese, softened
  • 1/2 c
    marshmallow creme
  • 6 oz
    container fat free french vanilla yogurt
  • 1 c
    thawed whipped topping

How To Make mock lemon meringue bars

  • 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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