Lemon Meringue Rice Krispie Treats with Toasted Meringue

Instructions:

1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large pot over low heat, melt the butter until foaming. Add lemon zest and sea salt to bloom the aromatics in the fat.
3. Add marshmallows to the pot, stirring constantly. Remove from heat when 80% melted, allowing residual heat to finish the melting process to prevent sugar crystallization.
4. Stir in the vanilla extract and freeze-dried lemon powder. Quickly fold in the rice cereal until fully coated.
5. Gently press the mixture into the prepared pan. Do not pack tightly to ensure a soft, gooey texture.
6. Prepare a Swiss meringue by whisking egg whites, granulated sugar, and cream of tartar in a heat-proof bowl over a saucepan of simmering water until sugar is dissolved and mixture reaches 160°F (71°C).
7. Remove from heat and whisk on high speed until stiff, glossy peaks form and the bowl is cool to the touch. Fold in lemon extract.
8. Spread the meringue over the cooled cereal bars and use a kitchen torch to toast the exterior to a mahogany finish.