Lemon Marshmallow Squares Recipe

 Lemon Marshmallow Squares Recipe

 
Ingredients

For the crust:,
    1/2 cup sweetened desiccated coconut,
    1 tbsp sugar,
    1/3 cup unsalted butter,
    2/3 cup biscuit crumbs,
    1/2 cup plain flour,




For the filling:,

    300ml sweetened condensed milk,
    5 large egg yolks ,
    2/3 cup fresh lemon juice,
    2 tsp lemon zest,



For the marshmallow layer:,

    5 tbsp cold water,
    2 1/4 tsp gelatin powder,
    1 tsp meringue powder,
    1/2 cup sugar,
    1/4 cup white corn syrup,
    Pinch salt,
Lemon Marshmallow Squares Recipe
Method

1. For the crust, preheat oven to 350°F and lightly grease and 8-inch square pan and line with parchment paper so that it comes up the sides of the pan.  Toss all the crust ingredients until well-combined and press into the prepared pan.  Bake for 12 minutes and cool while preparing the lemon filling.



2. For the filling, reduce the oven to 325°F.  Whisk all the filling ingredients together and pour into the cooled crust.  Bake for 20 minutes, until set but with a little jiggle in the centre, then cool to room temperature before chilling for at least an hour.



3. For the marshmallow meringue, stir 3 Tbsp of the cold water with the gelatin and the meringue powder in a large bowl or the bowl of a mixer fitted with the whip attachment and set aside.



4. Bring the remaining 2 Tbsp of water, the sugar and the corn syrup to a boil and boil uncovered and without stirring until it reaches a temperature of 240°F on a candy thermometer.  While whipping, carefully pour the hot sugar into the bowl with the gelatin and whip this on high speed until tripled in volume and cooled, about 5 minutes.



5. Remove the lemon square from the fridge. Dollop the marshmallow on top of the filling and spread even.  Let chill until set.



6. Use a blowtorch to lightly brown the marshmallow and chill until ready to slice and serve.



The squares will keep for up to 3 days refrigerated.

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10/10/2015 12:41:00 PM