Ingredients:

  • 3 tbsp unsalted butter
  • 6 cups crispy rice cereal
  • 8 oz mini marshmallows
  • 1 tbsp fresh lemon zest
  • 1 tsp fresh lemon juice
  • 1/4 tsp salt
  • 2 large egg whites
  • 1/2 cup superfine sugar
  • 1/4 tsp cream of tartar
  • 1/2 tsp pure lemon extract
  • 1 pinch salt

Instructions:

  1. Melt the butter over low heat in a large pot or microwave-safe bowl.
  2. Stir in the mini marshmallows, stirring constantly until the mixture is velvety and smooth.
  3. Quickly fold in the lemon zest, lemon juice, and salt.
  4. Gently fold in the crispy rice cereal until every piece is evenly coated, then press the mixture lightly into a prepared 9x9 inch baking pan.
  5. Beat the room temperature egg whites and cream of tartar on medium speed until soft peaks form.
  6. Gradually add the superfine sugar, increasing the mixer speed to high, and whip until the peaks are stiff and glossy.
  7. Gently fold in the lemon extract using a spatula to maintain aeration.
  8. Spread the meringue evenly over the cooled cereal base, creating decorative swirls and peaks with an offset spatula.
  9. Brown the peaks of the meringue using a kitchen torch or by placing under a broiler for 60–90 seconds until mahogany-colored.
  10. Chill the treats for 1 hour to allow the meringue to set before slicing into 12 squares.