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Pillsbury

Mock Lemon Meringue Bars

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The difficulty of making and cutting through soft meringue in this classic bar has been eliminated ! Try this variation and see.
Prep Time: 15 Min
Total Time: 2 Hr 5 Min
Makes: 24 bars
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Robin Peterson
Peoria, Arizona
Bake-Off® Contest 42, 2006
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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
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DIRECTIONS:
  • 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.
  • Bake 15 to 20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
  • 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 resemble meringue topping. Refrigerate at least 1 hour or until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.
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High Altitude (3500-6500 ft):
No change.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Bar)
  • Calories 160
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 1g),
  • Cholesterol 20mg;
  • Sodium 80mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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