No-Bake Lemon Meringue Pie Bars

Butter an 8×8 inch (20cmx20cm) pan or line it with parchment paper leaving a 2-inch/5 cm paper overhang on two sides.

In a bowl, mix together the crushed cookie crumbs, melted butter and sugar. Transfer to the pan and press it down lightly and evenly with your fingers to cover the entire bottom of the dish. Refrigerate until ready to use.

In a large microwave safe bowl combine condensed milk, butter and salt. Microwave on high for 3 minutes. Remove bowl from the microwave. It will be very bubbly. Add the chocolate chips or chopped chocolate. Stir well until all the chocolate is melted and the mixture is really smooth. Add the lemon curd, lemon juice, lemon extract and lemon zest. Mix one more time. Pour the lemon mixture on top of the cookie crust and spread evenly to the edges of the prepared pan. Smooth the top.

Sprinkle marshmallows on top and press lightly to make sure it will stick to the bars. Refrigerate or freeze until completely set.

Using the parchment paper overhangs, lift bars from pan and transfer to a cutting board. Use a kitchen torch to lightly brown the marshmallows if you want to and then cut into 25 squares. Eat them all or try not to!