Mock Lemon Meringue Bars

Pat Duran


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!

pinch tips: How to Cream Butter & Sugar



makes 24 bars


15 Min


20 Min




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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Cookies, Puddings
Main Ingredient: Sugar
Regional Style: American