Mock Lemon Meringue Bars

The difficulty of making and cutting through soft meringue in this classic bar has been eliminated ! Try this variation and see.

Mock Lemon Meringue Bars

YoplaitRecipe by Yoplait

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15 minutes

2 hours 5 minutes

24 bars

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Nutrition Info

  • 1 Bar
  • 160
  • 7g
    (Saturated Fat 2 1/2g, Trans Fat 1g)
  • 20mg
  • 80mg
  • 25g
    (Dietary Fiber 0g, Sugars 18g)
  • 1g
  • Percent Daily Value*
  • 0%
  • 0%
  • 0%
  • 0%
  • Exchanges
  • 1 1/2
  • 1
  • 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

Notes

Bake-Off is a registered trademark of General Mills ©2006

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

2006 © and ®/™ of General Mills

Ingredients

  • 1  roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  • 1  cup lemon curd (from 11 1/4- to 12-oz jar)
  • 1  package (3 oz) cream cheese, softened
  • 1/2  cup marshmallow creme
  • 1  container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
  • 1  cup frozen whipped topping, thawed

Directions

  1. 1Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
  2. 2Bake 15 to 20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
  3. 3Spread lemon curd over cooled crust. In large bowl, beat cream cheese, marshmallow creme and yogurt with wooden spoon until well blended. Fold in whipped topping. Spread over lemon curd, swirling to resemble meringue topping. Refrigerate at least 1 hour or until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

Categories: Course, Desserts, Brownies & Bars

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