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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mock Lemon Meringue Bars Recipe

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This recipe for Mock Lemon Meringue Bars is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 roll (18 ounces) Pillsbury© refrigerated sugar cookie dough
1 cup lemon curd
1 package (3 ounces) cream cheese, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait© Original 99% Fat Free French Vanilla Yogurt
1 cup Cool Whip©, thawed
Directions:
Directions:
1. Preheat oven to 350º. Grease a 13x9-inch pan with shortening or cooking spray. Break up cookie dough into pan; press in bottom to form crust. Bake 15-20 min. or until edges are golden brown and center is set. Cool on wire rack 30 min.

2. Spread lemon curd over cooled baked crust. In large bowl, beat with wooden spoon, cream cheese, marshmallow creme and yogurt 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. Cut into 6 rows by 4 rows. Store in refrigerator.
Personal Notes:
Personal Notes:
From the Pillsbury© bake-off collection.

 

 

 

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