Lemon Meringue Rice Krispie Treats

• Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.

Lemon Curd

• In a small bowl, beat the eggs
• Into a medium bowl set over a pot of simmering water (or a double broiler), place the butter, lemon juice, zest and sugar.
• With the water remaining at a simmer, stir until butter is completely melted and sugar is dissolved. You'll be able to tell when the mixture feels smooth between your fingers.
• While continually whisking, gently ladle a bit of the sugar mixture into the eggs to warm them.
• Slowly pour the eggs into the sugar mixture while continually whisking.
• Continue stirring and cook until curd is good and thick. This could take up to 20 minutes or more.
• Transfer curd to a medium mixing bowl. Place a piece of plastic wrap onto the surface to prevent a skin from forming and refrigerate until cold.

Rice Krispies Layer

• In a large non-stick pot, melt the butter over low heat and add the marshmallows. Stir until the marshmallows are completely melted.
• Add in the pudding mix and stir until completely combined.
• Stir in Rice Krispies and mix well.
• Pour Rice Krispies mixture into prepared baking dish and pat down to make a firm bottom layer.
• Allow Rice Krispies to cool completely for a half hour to an hour.
• With an offset spatula, evenly spread the lemon curd on top.
• Refrigerate while making the meringue topping.

Meringue

• Again, put 1 inch of water into a medium pot and bring it to a simmer over medium heat.
• Place egg whites, sugar, cream of tartar and salt into a bowl of an electric mixer and whisk by hand to combine. Place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
• Heat the egg mixture and whisk constantly until the sugar has dissolved and mixture is hot to touch (about 120 degrees F. on an instant-read thermometer) about 6 minutes. As with the lemon curd, you will feel that the mixture is smooth and no longer grainy between your fingers.
• Place the bowl onto the mixer and whisk at medium speed for 1 minute.
• Increase speed to high and whisk until stiff, glossy peaks are seen, about 5 minutes more.
• Add the vanilla and mix again until just incorporated, about an additional minute.
• Gently spread the meringue topping over the lemon curd, creating a rough surface.
• To brown the meringue:
• I found it easiest and more pleasing to the eye to use the hand blow torch that I linked to in the post, but you can use the broiler.
• Place an oven rack in the upper two thirds of the oven, but not directly below the broiler and preheat broiler to low.
• Place the baking pan into the oven and watch carefully so the top doesn't burn, about 1 minute or so.