Categories: Deserts

Ingredients

• 1/4 cup (1/2 stick) butter
• 1 tsp vanilla extract
• 1 10 oz package miniature marshmallows
• 1 tbsp grated lemon zest
• 1 1/4 cups jarred lemon curd
• 7 cups crisp rice cereal

Directions

1. Lightly spray the cups of 2 12 count muffin tins; set aside.

2. In a medium saucepan, set over low heat to melt the butter. Add the marshmallows; mix to coat. Continue to cook & stir until the marshmallows are completely melted and the mixture is well blended. Remove from heat and stir in the vanilla extract & lemon zest. Mix in the cereal, stirring to coat well.

3. Press cereal mixture firmly into prepared muffin tins with a wooden spoon; gently press an indentation into each tassie using the back of a rounded tablespoon. Cool at least 30 mins. Remove from pans.

4. Fill each indentation with lemon curd. Refrigerate 30 mins. Store in refrigerator.

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