Lemon Meringue Rice Krispie Treat: Zesty Bars in 25 Minutes

Instructions:

1. Melt the butter over low heat in a large pot or Dutch oven. Add the mini marshmallows, stirring constantly until they become a smooth, glossy pool of liquid.
2. Remove the pot from heat and immediately stir in the lemon zest, lemon juice, and salt.
3. Gently fold in the crispy rice cereal until every piece is evenly coated in the lemon-marshmallow mixture.
4. Press the mixture lightly into a parchment-lined 9x9 inch baking pan using a greased spatula.
5. In a clean bowl, beat the egg whites and cream of tartar on medium speed with an electric mixer until soft peaks form.
6. Gradually add the granulated sugar one tablespoon at a time, increasing the mixer speed to high, and beat until the mixture is stiff, glossy, and holds sharp peaks.
7. Gently fold in the vanilla extract.
8. Spread the meringue evenly over the cooled cereal base, using a spoon to create decorative swirls and peaks.
9. Brown the peaks of the meringue using a kitchen torch until a deep mahogany color is reached, or place under an oven broiler for 1-2 minutes, watching closely to prevent burning.