Lemon Meringue Chex Mix Recipes

LEMON BUDDIES CHEX™ MIX

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwavable bowl, microwave chips, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

LEMON PIE CHEX MIX

Steps:

• Melt the white chocolate chips and butter in a microwave safe glass bowl. Heat in 15-30 second increments and stir in between until the chips are melted.
• Slice and squeeze the juice from a lemon into the bowl of melted candy, now add the lemon essential oil (or lemon extract).
• Add the Rice Chex cereal to a bowl, pour the melted candy mixture over the Chex cereal and gently stir until all of the cereal is coated.
• Add the powered sugar to an extra large zipper bag, then pour the coated cereal on top. Now shake the bag until all the cereal is coated with a nice layer of sugar.
• Pour the mixture on a large baking sheet and let it cool. Once cooled, pour in a large bowl and gently stir in the Golden Grahams.

LEMON MERINGUES

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract.
• Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

HOMEMADE LEMONADE CHEX MIX RECIPE

Steps:

• Pour cereal into a large bowl and then set aside.
• In a microwave safe container, add the white chocolate chips, butter, lemon zest, and lemon juice. Melt in the microwave for a minute, then stir. Keep melting for additional 30 second intervals until completely smooth when stirred.
• Pour melted mixture over cereal and gently stir until the cereal is evenly coated.
• Transfer the cereal into a gallon ziploc bag. Add the powdered sugar and shake, shake, shake your money maker.
• Serve it up & ENJOY!!

CHEX® LEMON BUDDIES

Steps:

• Into large bowl, measure cereal; set aside.
• In 1-quart microwaveable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

LEMONADE CHEX® MIX

Steps:

• In large microwavable bowl, mix cereals and almonds.
• In microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in sugar and lemonade concentrate. Microwave uncovered on High 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on High about 5 minutes, stirring every 2 minutes, until mixture begins to brown.
• Spread on waxed paper or foil to cool. Store in airtight container.

SWEET BAKERY LEMON MERINGUE TARTS

Steps:

• Preheat oven to 350°F Butter 8 tartlet pans and set aside. Put the sugar, salt, flour, almonds, and almond extract in the bowl of a food processor and process to mix. With the machine running, add the butter in the feed tube about 2 tbsp at a time. Process until dough forms a ball.
• Press dough into tartlet pans and bake until golden brown, about 20 minutes. Remove from the oven and let cool.
• To prepare the curd, put the lime juice, zest, sugar, and egg yolks in a metal bowl, whisk until the curd thickens and coats the back of a spoon.
• Pour into prepared tartlet shells.
• To prepare the meringue, put the egg whites and the cream of tartar in the bowl of a heavy duty mixer and mix on high speed until the egg whites are very fluffy.
• With machine running add the sugar a little at a time. Continue to whip on a high speed until whites are shiny and stiff peaks form.
• Place meringue in a pastry bag fitted with a large star tip and pipe over the curd.
• To brown the outside if the tartlets, place the tartlets on a broiler pan and brown.

LEMON CHEX MIX

Steps:

• Measure cereal into a large mixing bowl and set aside.
• n a microwaveable bowl, microwave white chocolate chips, butter, lemon zest and juice uncovered on high for 1 minute; stir.
• Microwave about 30 more seconds or until mixture can be stirred smooth.
• Pour mixture over cereal, stirring until evenly coated.
• Pour into a 2-gallon resealable food storage plastic bag.
• Add powdered sugar, seal bag and shake until all the cereal is well-coated.

LEMON MERINGUE CHEX MIX

Steps:

• Melt the white chocolate chips and butter in a microwave safe glass bowl. Heat in 15-30 second increments and stir in between until the chips are melted.
• Finely grate the peel (yellow part, only) and squeeze the juice from a lemon. Add to the bowl of melted candy with the lemon oil (or 1/2 teaspoons lemon extract). Mix gently to blend well/.
• Place the Chex cereal in a large bowl and pour the melted candy mixture over it. Gently stir until all the cereal is evenly coated.
• Put the powered sugar into an extra large zipper bag, then pour the coated cereal on top. Shake the bag until all the cereal is well coated with layer of sugar.
• Pour the yummy mixture on a large baking sheet and let it cool. Once cooled, add the Golden Grahams ( or graham cracker pieces) and stir gently to combine.
• Store in an air-tight container.