Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1 cup sugar

  3. 2 eggs

  4. 2 tablespoons lemon juice

  5. 1 teaspoon grated lemon zest

  6. 1/8 teaspoon salt

  7. 1 teaspoon vanilla

  8. 2 cups vanilla wafer crumbs

  9. 1-1/2 cups miniature marshmallows

  10. 1/2 cup coconut or chopped pecans

  11. 8 ounce package cream cheese, softened

  12. 2 tablespoons butter, softened

  13. 3 tablespoons lemon juice

  14. 2-1/2 cups powdered sugar

  15. pinch salt

Instructions Jump to Ingredients ↑

  1. In large saucepan, melt 1/2 cup butter with sugar over medium heat. Add eggs, 2 tablespoons lemon juice, lemon zest, and 1/8 teaspoon salt and mix well. Cook over low heat, stirring constantly with a wire whisk, until mixture boils and thickens, about 8-12 minutes. Remove from heat and add vanilla.

  2. Add vanilla wafer crumbs and mix well. Then add marshmallows and coconut and stir until evenly mixed. Spread into a buttered 10" springform pan and refrigerate until set.

  3. In large bowl, beat cream cheese with 2 tablespoons butter until light and fluffy. Stir in 3 tablespoons lemon juice, then add powdered sugar and a pinch of salt. Beat until fluffy. You may need to add more powdered sugar. Spread frosting over bars and chill until set.

  4. Store covered in the refrigerator. To serve, run a knife around the edge of the pan, remove sides of pan and cut into thin wedges. Makes about 24 bar cookies.


Send feedback