Wednesday, July 23, 2008

Mock Lemon Meringue Bars

Recipe Courtesy of Pillsbury
Pillsbury Bake-Off Contest 2006
Robin Janine Peterson of Peoria, Arizona

Are you a Food Network addict, as I am? They had the Pillsbury Bake-Off contest show on the other night. I went to their website to get a recipe that I saw on the show, but printed out this one from 2006 instead.

I am intimidated by making meringue and my one and only attempt, ever, to make it failed. I have not tried again.

Note: Please soften your cream cheese ahead of time like the directions say to. I did not and ended up with a lumpy (albeit tasty) topping.

Mock Lemon Meringue Bars

1 roll (16.5 oz.) Create N Bake refrigerated sugar cookies
1 cup lemon curd
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

1. Heat oven to 350 degrees. Grease 13x9 inch pan with cookie spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 15-20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
3. Spread lemon curd over cooled crust. In large bowl, beat cream cheese (softened), 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 one hour or until serving time.
4. For bars, cut into 6 rows by 4 rows. Store in refrigerator.

Press cookie dough into pan.

Out of the oven and golden brown.

See my lumpy topping? Soften the cream cheese for a smooth topping!

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