Mock Lemon Meringue Bars

Name: Mock Lemon Meringue Bars
Prep time: 15 min
Total time: 2 h 5 min
Yield: 24
Ingredients: 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough; 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 yogurt French vanilla; 1 cup frozen whipped topping, thawed

(57)

0 Questions

Write a Review
Ask a Question

Pillsbury Kitchens

Updated Sep 28, 2020

Bake-Off® Contest 42, 2006

Robin Peterson
Peoria, Arizona

Mock Lemon Meringue Bars

(57)

0 Questions

Write a Review
Ask a Question

Prep Time 15 min
Total 2 hr 5 min
Ingredients 6
Servings 24

Pin
Keep Screen On

Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
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 yogurt French vanilla
1 cup frozen whipped topping, thawed

Make With

Pillsbury Cookie Dough

Instructions

Step
1

Heat 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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
Step
2

Bake 15 to 20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
Step
3

Spread 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 look like meringue topping. Refrigerate at least 1 hour until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.