Bright, refreshing, and irresistibly chewy — Lemon Rice Krispy Treats take the classic marshmallow bar and give it a citrus makeover. Each square is buttery, soft, and infused with real lemon zest and a touch of lemon extract for the perfect balance of sweet and tangy. These make a stunning spring or summer treat, ideal for potlucks, bake sales, lunchbox snacks, picnics, or any moment that needs a quick pop of sunshine.

These treats are no-bake, five-minute, and almost impossible to mess up, yet they taste like a gourmet bakery creation

Ingredients

Bars

• 6 cups rice cereal
• 4 tablespoons unsalted butter
• 1 (10 oz) bag mini marshmallows
• 1 tablespoon fresh lemon zest
• 1 teaspoon lemon extract (or ½ tsp + extra zest for lighter flavor)
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt

Optional Lemon Drizzle

• ½ cup powdered sugar
• 1–2 tablespoons lemon juice
• Extra lemon zest for decoration

Instructions

Make the Lemon Rice Krispy Treats

1. Prepare the Pan
   Line an 8×8 or 9×9 pan with parchment paper. Lightly butter the parchment to prevent sticking.
2. Melt the Butter
   In a large pot over medium heat, melt the butter until creamy and just beginning to foam.
3. Add Marshmallows
   Add the mini marshmallows and stir continuously until melted and smooth.
4. Add Flavor
   Remove from heat. Stir in the lemon zest, lemon juice, lemon extract, and salt. The mixture should smell bright and fragrant.
5. Add the Cereal
   Immediately pour in the rice cereal. Stir quickly to coat all pieces before the mixture cools.
6. Press Into Pan
   Transfer mixture to the prepared pan. Use a greased spatula or buttered fingertips to gently press it down.
   (Do not press too firmly or the bars become hard.)
7. Cool
   Let the bars cool 30–40 minutes at room temperature or 15 minutes in the refrigerator.

Optional Lemon Drizzle

8. Mix Drizzle
   Whisk powdered sugar and lemon juice until smooth and drizzleable.
9. Finish the Bars
   Drizzle over the cooled treats. Add a pinch of fresh lemon zest for color and aroma.
10. Slice & Serve
    Lift the bars from the pan using the parchment paper and cut into squares.

Flavor Variations

• Lemon Raspberry: Drizzle with raspberry purée icing.
• Lemon Cream: Add a thin layer of marshmallow fluff between two layers of rice cereal.
• Lemon Coconut: Mix ½ cup shredded coconut with the cereal.
• Lemon White Chocolate: Fold in ½ cup white chocolate chips after mixing.

Tips for Perfect Lemon Rice Krispy Treats

• Use fresh lemon zest, not bottled — this makes the flavor pop.
• Add a bit more zest (up to 2 tbsp) if you want extra brightness.
• Do not overcook the marshmallows — they become tough.
• Press the bars lightly to keep them soft and chewy.
• For thicker bars, use an 8×8 pan; for thinner bars, use a 9×13 pan.

Lemon Rice Krispie Treats

Bright, chewy, no-bake rice cereal treats infused with fresh lemon zest and topped with a tangy lemon glaze. Perfect for summer desserts, bake sales, and parties.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 16 bars

Course: Dessert, Snack

Cuisine: American, Summer

Ingredients Equipment

Ingredients

  

Bars

• 6 cups rice cereal
• 4 tbsp unsalted butter
• 10 oz mini marshmallows about 1 bag
• 1 tbsp fresh lemon zest
• 1 tsp lemon extract optional
• 1 tbsp fresh lemon juice
• 0.25 tsp salt

Optional Lemon Drizzle

• 0.5 cup powdered sugar
• 1-2 tbsp lemon juice to reach drizzle consistency
• extra lemon zest for garnish

Equipment

• Large pot
• Mixing spoon or spatula
• Baking pan (8×8 or 9×9)
• Parchment paper

Serving Suggestions

• Spring brunch
• Lemon-themed parties
• Bake sales and school events
• Summer picnics
• Afternoon tea
• Quick no-bake dessert boards

Pair with:

• Iced tea
• Fresh berries
• Lemonade
• Vanilla ice cream

Storage

• Room temperature: 4–5 days
• Refrigerator: 1 week
• Freezer (wrapped tightly): 2 months
• Keep in an airtight container to maintain softness.