Lemon Meringue Pie Rice Krispie Treats MUST TRY!!

Ingredients (24 squares)
For the treats
3 tablespoons butter
1 bag (8 oz.) Campfire Lemon Meringue Mallow Bursts
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
5 cups Rice Krispie cereal
For the meringue
2 egg whites
1/2 cup sugar
1/4 teaspoon vanilla extract
For the treats
In a large sauce pan, melt butter and marshmallows over low heat. Stir until completely melted.
Remove from heat and add lemon juice and zest. Stir until completely mixed.
Then add the Rice Krispie cereal. Mix until all is well incorporated.
Then pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.
Place in fridge to cool and set.
For the meringue
Fill a medium saucepan with about 1 inch of water and bring to a simmer over medium heat.
Place egg whites and sugar in a metal stand mixer bowl and clip on a candy thermometer. Place bowl over simmering pot of water.
Whisk egg whites/sugar mixture constantly until the temperature reaches 160º F on the thermometer.
Then remove bowl from stove and attach to stand mixer with whisk attachment.
Starting at medium/low speed, begin to whisk egg whites/sugar mixture for about 2 minutes.
Then increase to a medium/high speed and whisk until mixture thickens and the mixer bowl is cool to the touch, about 10 minutes. Then add vanilla extract and give it one more good whisking to blend well.
The texture of the meringue should be fluffy and it should have a glossy finish. (It should look like marshmallow fluff you buy in a jar.)
With a spatula, spread meringue over the cooled Rice Krispie treats, cut into squares and enjoy!
Note: the Rice Krispies can be made ahead of time, but the meringue needs to be made the day of or the night before you plan to serve it. The meringue can be kept in an airtight container in the fridge for about one day, but after that it will become dry.