This Lemon Meringue Rocky Road is a zesty no-bake treat packed with white chocolate, marshmallows, biscuits, and meringue. A creamy, citrus twist perfect for spring and summer!
Lemon Rocky Road
If you’ve been around here for a while, you’ll know I’m a huge fan of rocky road, it’s one of my go-to no-bake bakes! Simple, versatile, and always a crowd-pleaser. Whether it’s packed with classic chocolatey goodness or given a fun seasonal twist (like this lemon meringue version!), I just can’t get enough!
This rocky road was a huge hit with my family! I honestly didn’t expect it to be such a favourite, but it disappeared in no time! I guess we’re officially a bunch of lemon dessert lovers now! What I love most about making rocky road recipes is that they’re a no-bake dessert, perfect for warm weather when no one wants to turn on the oven, especially since we are having a heat wave here in the UK at the moment!
If you’re ready to dive in, feel free to scroll straight down to the recipe card at the bottom of this post. But if you’d like a few extra tips, ingredient notes, and step-by-step guidance to make sure your Lemon Meringue Rocky Road turns out just right, keep reading. Happy no-baking!
If you love lemon, you should check out my other lemon baking recipes!
Ingredients
- White chocolate– I personally use a supermarket own-brand for this rocky road. I don’t necessarily think using high quality chocolate is important for this recipe. The one I buy here in the UK is from Aldi and it is 50p.
- Digestives- I used plain digestives for this recipe that I crushed up slightly. You could use white chocolate digestives or even shortbread!
- Lemon curd– You can use any lemon curd for this recipe, I just use my favourite one which is from Bonne Maman. You can use homemade lemon curd if you’d like!
- Meringue Nests– You’d usually find these in the dessert or baking section of your supermarket! You can get flavoured meringues but I chose just to use the plain ones and crushed them up! You can use either shop-bought meringue nests or mini meringues for this recipe, just crush them into medium-sized chunks. Avoid smashing them too finely, as smaller pieces tend to dissolve into the melted chocolate, and you’ll miss out on those lovely little crunchy pockets that make this rocky road extra special!
- Mini marshmallows– For this recipe, you will want to use mini marshmallows! Any bigger marshmallows won’t work as well!
- Lemon Flavouring- I used this flavouring to add to my white chocolate but you could use your favourite flavouring. I used 1 Tbsp but you can taste it as you go and add more if you want a stronger lemon flavour.
Why You’ll Love This Recipe
- No Oven Needed- Making this the quickest and easiest Lemon Dessert Bar!
- Flavour- If you are a lemon lover then I don’t need to explain why you’d love this white Chocolate Lemon Rocky Road!
- Simple Ingredients- Simple ingredients mixed together to make a delicious traybake.
- Customisation- You can change the digestives for your favourite biscuits such as malted milk, white chocolate digestives, you don’t want something that will be too overpowering against the lemon. Digestive biscuits are similar to graham crackers in the US.
- Marshmallows- If you don’t like marshmallows? Skip them and make a lemon meringue Tiffin instead!
Tips & Tricks
- When melting your white chocolate, do it in short bursts (20 seconds) and stir well in between to avoid burning your chocolate and avoid a grainy texture.
- If you choose to add meringues into your rocky road mixture as well, fold gently and don’t over-mix as they may start to dissolve!
- Don’t crush the biscuits or meringues too finely, doing so can cause them to dissolve into the melted chocolate, which affects the texture of your lemon rocky road. For the perfect bite, aim for medium-sized chunks. This keeps everything nice and crunchy while still mixing beautifully with the creamy lemony chocolate!
- I wouldn’t recommend using lemon juice as it will seize your white chocolate!
- You can store this rocky road in the fridge for up to 5 days in an airtight container.
- I chose to make a thick rocky road and use a 8″ tin but you could make it thinner if you’d like by using a bigger tin!
- Warm your knife before slicing your rocky road for clean, neat pieces without crumbling! Just run the knife under hot water, wipe it dry, and slice, rewarming and wiping as needed between cuts. This simple trick makes all the difference, especially with chunky add-ins like meringue and biscuits!
Variations
- You could remove the meringues and add some freeze dried raspberries for a berry and lemon twist. Lemon and raspberry work perfectly together!
- Try adding some chopped pistachios into the rocky road mixture to add some crunch! Lemon and pistachio is a delicious flavour pairing.
- You could make this no-bake rocky road vegan by using dairy-free white chocolate, vegan marshmallows and egg-free meringue alternatives.
Frequently Asked Questions
Can I Make This Rocky Road Gluten Free?
Yes! Just use gluten-free biscuits and check your marshmallows and meringue are gluten-free.
Can I Make This Dessert Ahead Of Time?
Yes, you can! Lemon rocky road is the perfect make-ahead dessert. It needs at least 2–3 hours to chill and set in the fridge, so it’s ideal to prepare the night before or a few hours ahead of your occassion!
Can I use Lemon Juice instead?
I wouldn’t recommend using lemon juice as it will split your chocolate mixture. If you don’t want to use lemon flavouring, you could use the zest of 2-3 lemons or more depending on your love for lemon!
Can I Freeze This Rocky Road?
You can! This rocky road will last in the fridge for up to 5 days. You can wrap it up in clingfilm and freeze for up to one month! When you’re ready to eat it, transfer it to the fridge overnight to thaw or let it sit out at room temperature for an hour or two. Once thawed, Do not refreeze.
Recommended Equipment/ Ingredients
- electric hand whisk
- Vanilla
- stand mixer (Use code BITEOFBAKES for 20% off).
- Lemon Flavouring
- Baking Paper/Parchment paper
- 8×8 inch baking tin
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It’s sweet, crunchy, chewy, and the perfect no-bake treat for summer parties or picnics! You only need a handful of ingredients and 10 minutes of prep to whip up this zesty Lemon Meringue Rocky Road. So easy, so delicious, and guaranteed to impress!
Pin it and share with your fellow lemon lovers and bakers! And don’t forget to tag me @biteofthebakes or use the hashtag #biteofthebakes if you make it Id love to see your creations!
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More Rocky Roads
Recommended
Lemon Meringue Rocky Road
Ingredients
- 200g Digestives (Crushed into medium sized biscuits).
- 100g Mini Marshmallows
- 400g White Chocolate
- 1-2 tbsp Lemon Flavouring
Topping
- 200g White Chocolate
- 50g Mini Marshmallows
- 50g Lemon Curd
- 50-100g Meringues
Instructions
- Line a 8×8" with baking paper/ parchment paper and set aside.
- In a large bowl, add your chocolate and lemon flavouring and melt in the microwave in short bursts. Stir thoroughly each time until smooth.
- Once it's melted and combined, add in the mini marshmallows, chopped digestive biscuits and mix until everything is coated in the chocolate mixture.
- Pour your mixture into the tin and spread until it’s even (I like to flatten mine down using baking paper to ensure it is compact and not crumbly!)
- Spoon some lemon curd on top and slightly swirl through.
- Melt your white chocolate in a microwaveable bowl in short bursts (20 seconds) and stir well in between as white chocolate can burn quite quickly.
- Pour your white chocolate on top of the rocky road and spread it out evenly. Swirl through some more lemon curd, sprinkle some mini marshmallows, meringues and digestives on top and set in the fridge for 3 hours or until firm.
- Once set, slice into slices. I sliced mine into bigger chunks so I got 9 slices but these rocky roads are moreish so you could slice them into smaller chunks and get 18 pieces!
Notes
- This recipe lasts 4-5+ days in the fridge of room temperature.
- You can freeze this for 3+ months.
- Use baking paper to flatten your rocky road to ensure it is compact, this helps the mixture not crumble when you slice it!
- If you struggle to cut this rocky road, use a warmed up sharp knife.
- Updated recipe: I decided to remove the butter and syrup as it tended to split Occasionally so ive decided to just keep it chocolate! If you want to add butter and golden syrup use 50g of each!
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