Mock Lemon Meringue Bars
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- 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
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.